Albondigas soup is a traditional Mexican meatball soup (albondigas means “meatballs” in Spanish) that my mother has cooked for our family for more than 50 years.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●2 tablespoons extra virgin olive oil
●1 large onion, chopped
●1 clove garlic, minced
●2 quarts chicken stock or beef stock
●1 quart water
●1/2 cup tomato sauce
●1/2 pound green beans, strings and ends removed, cut into 1-inch pieces
●2 large carrots, peeled and sliced
●1/3 cup white rice
●1 pound ground beef
●1/4 cup (loosely packed) chopped fresh spearmint leaves
●1/4 cup (loosely packed) chopped fresh parsley
●1 1/2 teaspoons salt, plus more to taste
●1/4 teaspoon freshly ground black pepper, plus more to taste
●1 large egg
●1 1/2 cups frozen or fresh peas
●1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
●1 dash cayenne, optional
●1/2 cup chopped fresh cilantro
Method
1.Make the soup base:
Heat the oil in a large heavy-bottomed pot (5-quart) over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more.
Add the stock, water, and tomato sauce. Bring to a boil and reduce the heat to a simmer. Add the green beans and carrots.
2.Prepare the meatballs:
Mix the uncooked rice into the meat on a large bowl, along with the spearmint leaves and parsley, salt, and pepper. Mix in the raw egg.
Form mixture into 1-inch meatballs.
3.Add the meatballs to the soup, let simmer, and add peas:
Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour.
Add the peas towards the end of cooking. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.
4.Serve:
Ladle into bowls and garnish with chopped fresh cilantro.