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 SOUP III
Although I've had many types of Albondigas soup, I've never come across a soup like this. This comes from my Grandmother from Michoacan, Mexico. It's easy to make, and my 10 year old enjoys making the meatballs!
Provided by OFTHEMOON1
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h50m
Yield 8
Number Of Ingredients 11
Steps:
- Pour the water into a large pot over high heat and bring to a boil.
- Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
- Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
- Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 7 g, Fiber 3.2 g, Protein 9.8 g, SaturatedFat 2.5 g, Sodium 498.2 mg, Sugar 0.8 g
ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP)
Steps:
- Make the soup base: Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
BEST ALBONDIGAS SOUP
This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.
Provided by RuizA
Categories Pork
Time 55m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Make the meatballs first: Combine everything and mix thoroughly.
- Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
- You should make around 20 to 24 meatballs, set aside.
- Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
- Bring to boil, and reduce heat and simmer for 10 minutes.
- Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
- Return to simmer and cook another 10 minutes.
- Add zucchini and cook 10 minutes.
- Season with salt and pepper, to taste.
- You could top the soup with cooked rice, or just by itself.
ALBóNDIGAS DE LA FAMILIA RONSTADT (RONSTADT FAMILY MEATBALLS)
Fragrant with mint and cilantro and a hit of oregano, these delicate Mexican meatballs have served Linda Ronstadt's family for generations. They were lunch for her grandfather, or a soup course when the family gathered at her grandparent's house. The recipe, published in her memoir-cookbook hybrid "Feels Like Home: A Song for the Sonoran Borderlands" (Heyday, 2022), is different from many traditional albóndigas recipes, which use rice or soft vegetables like potatoes or carrots to bind the meatballs. It may seem like the meatball components won't come together when kneading at first, but stick with it. The poaching liquid becomes a broth, which benefits from skimming off the little bit of foam that appears before serving. A variation of the Ronstadt family meatballs first appeared in The Times in 1989.
Provided by Kim Severson
Categories dinner, lunch, meatballs, appetizer, main course
Time 50m
Yield 6 to 8 servings (about 65 meatballs)
Number Of Ingredients 10
Steps:
- Heat your broiler. Put the ground beef in a large bowl.
- Broil the fresh tomatoes just until the skins can be removed easily (the skins will split and char in spots), 7 to 10 minutes. Peel the tomatoes, remove the seeds and purée the flesh in a blender. There should be about 1 1/2 cups.
- Add the mint, cilantro, scallion, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper to the meat; mix well. Add the tomato purée and knead the mixture until incorporated.
- Bring 6 cups of water to a boil in a large pot or Dutch oven. Add the oil or melted lard to the meat mixture, incorporating it by kneading. The mass should be neither dry nor too liquid. Test the mixture by forming a piece into a ball the size of a walnut. It should hold together.
- Proceed to form walnut-size balls, and then drop a few at a time into the boiling water. Cook for 5 to 8 minutes, until all the meatballs are cooked through. Serve the meatballs in the liquid in which they were cooked, with lime wedges on the side.
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