Albondigas Stew Recipes

HOMEMADE ALBONDIGAS SOUP

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.

MEATBALL AND OLIVE STEW (ALBONDIGAS VERDES)

Steps:

• Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1 inch meatballs; set aside.
• Place the tomatillos and jalapenos in a saucepan and cover with water. Bring to a boil and simmer until tomatillos have softened and begin to turn a yellow color, about 15 minutes. Drain, then transfer contents of saucepan to a blender along with the quartered onions, garlic, cilantro, green olives, and 1 cup of water. Blend until almost smooth.
• Heat the oil in the saucepan used to cook the tomatillos. When hot, pour in the tomatillo sauce and bring to a boil, stirring. Pour in 3 cups of water and return to a boil. Season to taste with salt.
• Stir in the meatballs. Add water, if needed, to cover completely. Simmer, covered, until meatballs are cooked through and the soup is thick, about 30 minutes.

ALBONBIGAS: RECEPTION MEAT BALL STEW

Steps:

• Mix meat, egg, masa harina, salt, pepper, and vinegar in a bowl. Knead the ingredients and then make meatballs, about the size of a ping pong balls. Set aside.
• In a large wide pot or Dutch oven, melt lard and add the flour and brown lightly to make a roux. Then add the chicken stock, green onions, chile, chopped tomatoes, tomato sauce, and garlic. Bring to a boil, then simmer for 15 minutes.
• While the broth is simmering, drop each meatball into the broth and cook 30 minutes.
• Serve with mint and cilantro.

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)

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

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.

ALBONDIGAS STEW

Steps:

• Put the beef in a large bowl and mix in the rice, bread crumbs, 2 T of the mint, 1 T of the cilantro, and the egg.
• Mix in the salt, 1/4 tsp of the black pepper, 1/4 tsp of the cumin, and the pinch of red pepper flakes.
• Roll into meatballs and chill for 40 minutes.
• Heat the oil in a soup pot over medium-high heat.
• Once the oil is hot, saute the carrots, onions, and celery for 3-4 minutes until softened.
• Add the garlic and saute for a few minutes, then add the tomato paste. Stir and allow to cook for 1-2 more minutes.
• Add the chipotle pepper and adobo sauce, stirring to combine. Add the remaining black pepper, remaining cumin, and the smoked paprika. Stir to combine.
• Add in the diced russet potatoes and stir to incorporate those, then add in the hot beef stock, and once again, stir.
• Once the stew begins to simmer, slowly begin adding the meatballs in a few at a time, and very gently stir to distribute/move them, taking care not to break them up.
• Once all the meatballs are added in, allow the stew to gently simmer, covered, for about 30 minutes, occasionally stirring very gently.
• After the 30 minutes, add in the diced squash, and continue to cook for additional 5 minutes, or until the squash, potatoes and meatballs are completely tender.
• To finish the stew, add in the peas, the lime juice and the remaining 2 teaspoons chopped mint and 1 tablespoon chopped cilantro, and stir to combine.
• Top with cheese, chopped cilantro, or tortilla chips as desired.