AUTHENTIC MEXICAN MEATBALLS (ALBONDIGAS MEXICANAS)
Find out how to make these delicious, easy to make, Mexican meatballs, known as "albondigas" in Spanish.
Provided by Charbel Barker
Categories Main Course
Time 55m
Number Of Ingredients 21
Steps:
- Start by adding the 1/2 cup of white rice to a pan with 1/2 cup of water and let boil for 10 minutes to partially cook the rice. Let cool and set aside.
- Add all of the meatball ingredients, including the rice, in a large bowl and mix well.
- Once combined, form balls that are approximately 1 inch in diameter, and place on a baking sheet.
- Bake at 400 degrees Fahrenheit for about 15 minutes or until sufficiently browned on the outside.
- Separately, blend the ingredients for the salsa in a blender, and then saute the salsa with 1 tsp of olive oil over medium-high heat. Add the potatoes and let boil for approximately 5 minutes.
- Add the celery and the cooked meatballs.
- Add additional salt and pepper to taste and let simmer for approximately 20 minutes longer until the meatballs and potatoes are completely cooked through.
- Accompany with rice, beans, and tortillas.
Nutrition Facts : ServingSize 1 Meatball, Calories 97 kcal, Carbohydrate 7 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 250 mg, Fiber 1 g
SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)
Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.
Provided by Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
- In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
- Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
- Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.
ALBONDIGAS
My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. -Wanda Knutson, Waco, Texas
Provided by Taste of Home
Time 35m
Yield 10 cups.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook onion, garlic and ½ cup tomato sauce with olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.
Nutrition Facts : Calories 300 calories, Fat 12g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1998mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
HOMEMADE ALBONDIGAS SOUP
This soup reminds me of when I was young, staying home from school. My grandmother would make this for me. It is so good and flavorful. It is great for a cold rainy day, or any day you feel like it. You can substitute any of the veggies for ones you like better. My grandmother would also make Mexican rice and scoop some into my bowl to make it even better!
Provided by Melissa Washington
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
- Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
- Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 275 calories, Carbohydrate 26 g, Cholesterol 46.4 mg, Fat 12.1 g, Fiber 4.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 159.4 mg, Sugar 4.1 g
ALBONDIGAS
This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all.
Provided by Belen
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
- Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
- Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 20.4 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 3.5 g, Protein 22.6 g, SaturatedFat 6.7 g, Sodium 899.8 mg, Sugar 6.1 g
ALBONDIGAS (MEXICAN MEATBALL SOUP) RECIPE BY TASTY
Albondigas is a traditional Mexican soup of beef and turkey meatballs simmered in a fragrant tomato and chicken broth. Filled with vegetables and spices, it's hearty and delicious. Don't forget the toppings! Sliced avocado, shaved radishes, cilantro, crumbled queso fresco, and serrano peppers add even more flavor and texture.
Provided by Aleya Zenieris
Categories Lunch
Time 1h15m
Yield 8 servings
Number Of Ingredients 30
Steps:
- Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 1½-inch balls, about the size of a golf ball. You should have about 25 meatballs.
- Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
- Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook until fragrant, 2-3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
- Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30-35 minutes, until the vegetables have softened.
- Add the meatballs and cook, covered, until cooked through, 15-20 minutes.
- Season the soup with salt, pepper, and lime juice to taste.
- Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
- Enjoy!
Nutrition Facts : Calories 753 calories, Carbohydrate 54 grams, Fat 45 grams, Fiber 3 grams, Protein 29 grams, Sugar 11 grams
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