Albondigas Soup Recipes

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BEST ALBONDIGAS SOUP



Best Albondigas Soup image

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

1/2 lb lean ground beef
1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
2 garlic cloves, minced
1/2 carrot, minced
1/2 cup cooked rice
1/2 cup cilantro leaf, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
6 cups chicken broth (I usually use nonfat and low sodium)
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 (16 ounce) can diced tomatoes (with nothing added)
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
1 large zucchini, sliced
salt
pepper

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.

ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP)



Albondigas Soup (Mexican Meatball Soup) image

Classic Mexican soup made with meatballs (albondigas), green beens, onions, and chicken stock. A family favorite.

Provided by Elise Bauer

Categories     Dinner     Soup     Meatballs     Mexican     Soup

Time 1h5m

Yield 8

Number Of Ingredients 20

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large garlic clove, 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 raw white rice
1 pound ground beef
1/4 cup (loosely packed) chopped fresh spearmint leaves
1/4 cup (loosely packed) chopped parsley
1 egg
1 1/2 teaspoon salt
1/4 teaspoon black pepper
A dash of cayenne (optional)
1 1/2 cup of frozen or fresh peas
1 teaspoon of dried oregano, crumbled or 1 tablespoon fresh chopped oregano
Salt and pepper
1/2 cup chopped fresh cilantro

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.

ALBONDIGAS



Albondigas image

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

1 large onion, finely chopped
2 garlic cloves, finely chopped
1-1/2 cups tomato sauce
8 cups beef broth
1-1/2 pounds lean ground beef (90% lean)
1/3 cup uncooked long grain rice
1 large egg, lightly beaten
1 teaspoon salt
1 teaspoon pepper
1 tablespoon 2% milk
1/8 teaspoon ground cumin
1/8 teaspoon saffron threads or 1/2 teaspoon ground turmeric
10 saltines, crushed
Optional: Tostadas, shredded cabbage and cilantro

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.

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)



Mama's Old-Fashioned Albondigas (Meatball Soup) image

This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.

Provided by SpiceUpYourLife

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h25m

Yield 12

Number Of Ingredients 25

1 gallon water
3 cups tomato sauce
1 yellow onion, quartered
4 tablespoons chicken bouillon (such as Knorr®)
3 cloves garlic, minced
1 tablespoon dried oregano
3 pounds lean ground beef
3 eggs
½ cup tomato sauce
¼ cup uncooked white rice
¼ cup chopped fresh cilantro
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried oregano leaves
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
10 small baby potatoes
5 large carrots, sliced diagonally
5 stalks celery, sliced diagonally
2 zucchini, chopped
2 cups thickly shredded green cabbage
1 lemon, sliced into wedges
2 avocados, chopped
¼ cup chopped fresh cilantro

Steps:

  • Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
  • Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
  • Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
  • Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
  • Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)



Sopa de Albóndigas (Mexican Meatball Soup) image

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

2 pounds ground beef
1 pound ground pork
1/2 cup uncooked long-grain rice
1/3 cup chopped fresh mint
3 garlic cloves, minced
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
2 tablespoons olive oil or vegetable oil
1 medium yellow onion, peeled and diced (about 1 1/2 cups)
4 medium carrots, peeled and cut on an angle into 1/2-inch slices
3 medium celery stalks, peeled and cut on an angle into 1/2-inch slices
1 large red potato, cut into 1-inch cubes
Kosher salt and black pepper
3 tablespoons tomato paste
3 garlic cloves, minced
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground cumin
8 cups chicken stock (2 quarts)
1 (8-ounce) can tomato sauce
Crumbled queso fresco, panela or cotija
2 avocados, halved lengthwise, pitted and thinly sliced crosswise or diced
Mini sweet peppers, thinly sliced into rounds
Serrano and habanero chiles, very thinly sliced
Small fresh cilantro sprigs or chopped fresh cilantro
Lime wedges, for squeezing

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.

HOMEMADE ALBONDIGAS SOUP



Homemade Albondigas Soup image

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

1 pound ground beef
1 bunch cilantro, finely chopped
1 small onion, chopped
4 cloves garlic, minced
1 pinch garlic salt
1 pinch onion powder
salt and ground black pepper to taste
4 (14.5 ounce) cans chicken broth
4 large carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1 inch pieces
3 potatoes, cubed

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 (MEXICAN MEATBALL SOUP) RECIPE BY TASTY



Albondigas (Mexican Meatball Soup) Recipe by Tasty image

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

1 lb ground beef
1 lb ground turkey
½ cup long grain rice
1 large egg
3 cloves garlic, minced
2 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon Mccormick® ground cumin
¼ cup fresh cilantro, finely chopped
1 tablespoon canola oil
1 cup white onion, medium, chopped
4 cloves garlic, minced
½ teaspoon oregano, (preferably Mexican oregano)
½ teaspoon Mccormick® ground cumin
1 dried ancho chile
2 large carrots
2 stalks celery, chopped in 1/2 in(1.24 cm)
¼ lb red potato, chopped into ½-inch (1.24 cm) pieces
1 ½ teaspoons kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
2 cans diced tomato
4 cups unsalted chicken stock
lime juice, to taste
avocado, sliced
radish, thinly shaved
fresh cilantro, chopped
queso fresco, crumbled
serrano pepper, thinly sliced
Lime wedge
hot sauce

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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From chilipeppermadness.com


AUTHENTIC MEXICAN ALBONDIGAS SOUP WITH CHIPOTLE
once starts to boil, drop the meatballs gently into the boiling sauce. Stir gently to make sure the meatballs are submerged into the sauce. Put the lid on and set the stove on medium-low heat. Let it cook for 30 minutes. When the time is completed, check the …
From tuamigaenlacocina.com


10 DELICIOUS SPICY ALBONDIGAS SOUP RECIPES - 800 HOT SAUCE
1 Cal Spicy Albondigas – All Recipes. 2 Spicy Albondigas – Mashed. 3 Spicy Albondigas – Justapinch. 4 Spicy Mexican Albondigas Soup. 5 Spicy Meatball Soup – Betty Crocker. 6 Chipotle Albondigas Soup – Eatingwell. 7 Grandma Salazar’s Albondigas Soup – Myrecipes. 8 Low Carb Mexican Meatball Soup – Farmtojar.
From 800hotsauce.com


CALDO DE ALBóNDIGAS: MEXICAN MEATBALL SOUP, A SIMPLE COMFORT DISH.
2019-05-06 In a saucepan or pot, heat the oil and pour the tomato sauce. Cook over medium heat for 2-3 minutes. Add enough water (or chicken stock) for the broth, at least 6 cups. Season with salt and pepper, cover and cook for 5 minutes. …
From maricruzavalos.com


WHAT TO SERVE WITH ALBONDIGAS SOUP? 8 BEST SIDE DISHES
2022-03-21 4 – Apple Pie. Apple pie is a classic American pastry that always tastes great with albondigas soup. This flaky crust is filled with tart, sweet apples, and cinnamon spice, which taste delicious when eaten hot or cold. It’s great by itself but even better topped off with a scoop of vanilla ice cream.
From eatdelights.com


ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP) - 40 APRONS
2021-11-30 Mix together all meatball ingredients in a large bowl until just combined, being careful not to overmix. Roll mixture into 1-inch meatballs. Drop meatballs into simmering soup one at a time. Cover pot with lid and leave soup to simmer for 20 minutes, then serve with fresh chopped cilantro.
From 40aprons.com


INSTANT POT ALBONDIGAS SOUP – ONE POT MEXICAN MEATBALL STEW
2021-04-12 How To Make Mexican Albondigas Soup On Instant Pot. Combine spices in a small bowl for the Spice Mix. Dice the onions and carrots. Mince the garlic. Combine in a medium bowl. Chop the cilantro. Mix the beef, half the rice, half the cilantro and half the Spice Mix together in a medium bowl. Form the beef mixture into 3/4 to 1-inch sized ...
From travellingfoodie.net


ALBONDIGAS SOUP - DINNER AT THE ZOO
2019-01-08 Place the meatballs on a tray. For the soup. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes. Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer. Simmer for 10 minutes.
From dinneratthezoo.com


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