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albondiga soup recipe

Special Albondiga Soup Recipe

Albondigas Soup: A flavorful base of onions, garlic, stock, and veggies hosts rice-infused meatballs, creating a hearty, aromatic delight. Garnish with cilantro for perfection.
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Course: Side Dish
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 15 minutes
Assembling Time: 10 minutes
Total Time: 55 minutes
Calories: 200kcal
Author: Anne Carter

Equipment

  • Large heavy-bottomed pot (5-quart)
  • Mixing Bowl
  • Ladle
  • Cooking Spoon
  • Cutting Board and Knife

Ingredients

  • 2 tbsp �extra virgin olive oil
  • 1 clove�garlic, minced
  • 1 onion, chopped
  • 8 cups chicken or vegetable stock
  • 2 cups water
  • 1 cup tomato sauce
  • 1 cup green beans, chopped
  • 1 cup carrots, chopped
  • 1 pound ground meat
  • 1/2 cup uncooked rice
  • 2 tbsp spearmint leaves, chopped
  • 2 tbsp parsley, chopped
  • Salt and pepper
  • 1 egg
  • 1 cup peas
  • oregano
  • cayenne
  • Fresh cilantro for garnish

Instructions

  • Heat oil in a big pot over medium heat. Add onion, cook for about 5 minutes until tender. Then, add garlic and cook for one more minute.
  • Pour in stock, water, and tomato sauce. Bring it to a boil, then lower the heat to a simmer. Add green beans and carrots.
  • Mix uncooked rice, spearmint leaves, parsley, salt, and pepper with the meat in a large bowl. Add a raw egg and blend.
  • Shape the mixture into 1-inch meatballs. Add them to the simmering soup one by one. Cover and let it simmer for 30 minutes.
  • Towards the end, add peas, a pinch of oregano, salt, pepper, and a dash of cayenne to taste.
  • Ladle the soup into bowls and garnish with chopped fresh cilantro.

Notes

  • While this soup may certainly fill you up on its own, I usually round it off with some bread or tortilla chips.
  • If you want your meatballs to stay tender, make sure the soup doesn't boil.
  • The spice level of this Mexican meatball soup is described as modest. You can spice up the soup with some crushed red pepper flakes or hot sauce if you like things on the spicy side.
  • Carefully form the meatballs without over-mixing the ground meat mixture to keep them from crumbling.

Nutrition

Serving: 1bowl | Calories: 200kcal | Carbohydrates: 20g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 800mg | Potassium: 350mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 2mg
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