Authentic Sopa De Albondigas Meatball Soup Recipes

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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.

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

MEXICAN MEATBALL SOUP



Mexican Meatball Soup image

There are several ways to make a Mexican meatball soup, and this is one of the simplest recipes that I've found that my family absolutely loves. These Mexican Meatballs are cooked in a tomato broth flavored with cilantro & mint. A delicious and elegant dish that's perfect for a nice dinner.

Provided by Mely Martínez

Categories     Beef     Soups

Time 45m

Number Of Ingredients 14

1 Lb. tomato
¼ medium white onion
1 garlic clove
1 tablespoon vegetable oil
4 cups of chicken broth*
½ cup chopped cilantro
Salt to taste
1 Lb. ground beef
1 slice of bread
¼ cup milk
1 large egg (beaten.)
1 garlic clove (chopped (or 1/3-teaspoon garlic powder))
6 peppercorns or (½ teaspoon of ground pepper)
Salt to taste

Steps:

  • Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren't juicy and your blender is having a hard time blending, add ¼ cup of water.
  • Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.
  • To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.
  • Place meat in a large bowl and make a well in the center.
  • Grind garlic clove and peppercorns in your molcajete (the flavors won't be able to compare if you use the dried form, but they'll still work fine). Once ground, add it to the meat, as well as the bread soaked in milk and the beaten egg. Season with salt.
  • Gently mix with your hands or a wooden spoon. Do not over-mix or your meatballs will be hard. Next, form the small balls (the size of a golf ball) with your hands, without forcing or putting too much pressure on the meat, and carefully drop them into the simmering tomato broth. Keep making the meatballs, repeating this process. Once all of the meatballs are in the broth, cook for another 15 to 20 minutes. 5 minutes before they're done, add the chopped cilantro and season with salt. In this step, add any extra vegetables you want in your soup to cook along with the meatballs.

Nutrition Facts : ServingSize 1.5 cup, Calories 266 kcal, Carbohydrate 7 g, Protein 16 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 667 mg, Fiber 1 g, Sugar 3 g

SOPA DE ALBóNDIGAS



Sopa de Albóndigas image

Sopa de albóndigas is one of those comfort foods that bring back memories of my homeland. My mom always adds potatoes, carrots, chayotes, or some sort of vegetable into the tomato broth to make enough for a large family like ours. And it is a good way to get the kids to eat their veggies.

Provided by Mely Martínez

Categories     Beef     Soups

Time 35m

Number Of Ingredients 18

1/2 cup long white rice
Boiling water enough to cover the rice
3/4 pound ground pork (finely ground)
3/4 pound ground lean beef (finely ground)
2 small zucchini squash (about 6 ounces)
2 eggs
1/4 scant teaspoon oregano
3 sprigs of fresh mint or 1 teaspoon powdered dried mint
8 peppercorns
3/4 teaspoon salt
1/4 scant teaspoon ground cumin
1/3 onion (chopped)
3 medium tomatoes (about 3/4 pound)
1 clove of garlic finely chopped
Boiling water to cover tomatoes
2 Tablespoons peanut or safflower oil
1 medium onion (thinly sliced)
4 cups of chicken broth

Steps:

  • Cover the rice well with boiling water and let it soak for about 45 minutes. Place the meats in a large bowl and mix well.
  • Trim the squash and chop them very finely. Add the squash and chopped onion to the meat. Blend the eggs with the herbs and spices until smooth. Mix well into the meat. Add salt.
  • Drain the rice and add it to the mixture. Make 24 meatballs, each about 1-1/2 inch in diameter, or any size of your preference.
  • Pour the boiling water over the tomatoes and cook it for about 5 minutes.Skin the tomatoes, place them into the blender along with the chopped garlic clove and blend until almost smooth.
  • Heat the oil and cook the onion gently, without browning, until soft.
  • Add the tomato puree, bring it to boil, and let it cook fast for about 3 minutes. Add the broth to the tomato sauce and bring it to simmer.
  • Add the meatballs, cover the pan, and let them simmer for about one hour and 15 minutes to one hour and 30 minutes. Serve in deep bowls with plenty of sauce.
  • If you want to make this soup a little spicy add some sliced jalapeños to the simmering sauce. Or add some canned chipotles to the blender with the tomatoes.

Nutrition Facts : ServingSize 1 g, Calories 387 kcal, Carbohydrate 20 g, Protein 27 g, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 131 mg, Sodium 972 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 13 g

MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)



Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo) image

A delicious soup recipe. Ground chicken meatballs are simmered in chicken broth with zucchini and chayote. I like to serve it with fresh spinach, chopped avocado, lemon juice, and chipotle chile.

Provided by gem

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

Time 1h10m

Yield 8

Number Of Ingredients 17

4 Roma tomatoes, quartered
½ onion
3 cloves garlic
1 tablespoon olive oil
2 ½ quarts chicken stock
2 pounds ground chicken breast
3 Roma tomatoes, seeded and finely chopped
½ onion, finely chopped
1 egg
¼ cup basmati rice
1 tablespoon finely chopped mint leaves
¼ teaspoon dried oregano
salt and ground black pepper to taste
2 large zucchini, cubed
2 chayote squash - peeled, cored, and cubed
2 carrots, peeled and cubed
salt to taste

Steps:

  • Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
  • Heat oil in a soup pot over medium heat. Add the blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs.
  • Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.
  • Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs.
  • Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 17.2 g, Cholesterol 90 mg, Fat 4.9 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1.2 g, Sodium 998.2 mg, Sugar 6.2 g

AUTHENTIC SOPA DE ALBONDIGAS (MEATBALL SOUP)



Authentic Sopa De Albondigas (Meatball Soup) image

My MIL has been making this soup for my husband since he was a small child. Definitely comfort food in his book. Please do not pass this recipe of thinking its time consuming or complex. I promise if you think of it in two easy steps it really is simple. One of the tastiest soups I have ever had.

Provided by cervantesbrandi

Categories     Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 24

1 lb ground beef
1 tablespoon of fresh mint (minced, AKA yerba buena)
1 tablespoon cilantro (minced)
1 tablespoon white onion (minced)
1 teaspoon salt
1/4 teaspoon black pepper
2 eggs
2 ancho chilies
6 guajillo chilies
1 roma tomato
3 garlic cloves
1 tablespoon oil
1/4 white onion (thinly sliced)
6 cups water
1/4 teaspoon cumin (ground)
2 chicken bouillon cubes
1 beef bouillon cube
2 carrots (sliced in half lengthwise and then in bite size pieces)
1 chayote (chopped into bite size pieces)
1 red potatoes (diced in bite size pieces)
1/2 cup green beans (ends snapped, then broken into bite size pieces)
salt
cilantro (to garnish)
lime wedge (to garnish)

Steps:

  • Mix the meatball ingredients together in a bowl until combined. Shape the meatballs into walnut sized balls. Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them.
  • Place the dry chilies, garlic cloves and tomato into a small sauce pan. Fill with water until the chilies are completely covered. Boil the chilies and tomato on medium high heat for 15 minutes. Cover and set aside.
  • In a large stock pot, heat the oil. Saute the onions for 2 minutes. Add in the carrots and stir. Pour in the water, cumin, bouillon cubes, chayote, potatoes and green beans.
  • While the soup is heating up, place the tomato, chilies and garlic in the blender with 2 cups of fresh water. Blend on high or 5 minutes.
  • Using a fine mesh strainer, strain the blended chile into the stock pot scraping the bottom with a spoon. This may require two or three times (seeds and skins will get stuck so you may have to do this in two or so batches rinsing the sieve clean after each time.) Once you have strained all of the chile into the stock pot, stir and bring to a boil. Once the soup is boiling taste the soup and add salt if needed. Cook the soup for 15 minutes.
  • Next, turn the heat down to medium low. Add in the meatballs one at a time until they are all in the pot. Gently stir the soup to make sure the meatballs are incorporated in with the broth and vegetables. Cover the soup and cook for an additional 30 minutes.
  • Serve the soup in bowls garnished with chopped cilantro and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 419.6, Fat 24.3, SaturatedFat 8.2, Cholesterol 170.5, Sodium 1473.7, Carbohydrate 22.8, Fiber 5.6, Sugar 5.2, Protein 28.3

LAMB MEATBALL SOUP (SOPA DE ALBONDIGAS)



Lamb Meatball Soup (Sopa de Albondigas) image

Provided by Marcela Valladolid

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 14

1 pound ground lamb
1/4 cup finely chopped fresh mint
1 tablespoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 egg
1 tablespoon vegetable oil
1/3 cup finely chopped white onion
2 tablespoons tomato paste
2 stalks celery, finely chopped
1 ear of corn, kernels cut off the cob
1 carrot, peeled and finely chopped
6 cups low-sodium chicken broth
1 bay leaf
1 whole serrano chile

Steps:

  • In a large mixing bowl, mix together the ground lamb, mint, salt, pepper and egg. Using clean hands, mix until well combined. Measure 1 tablespoon of the meat mixture and roll in the palm of your hands to form a meatball. Place the formed meatballs on a parchment-lined baking sheet. You should have enough to make 16 to 18 meatballs.
  • In a heavy saucepan, heat the vegetable oil on medium-high heat. Add the onions and tomato paste and cook, stirring, until the onions are softened and the tomato paste is cooked into the onions, about 3 minutes. Add the celery, corn and carrots. Saute until soft, about 2 minutes. Add the chicken broth. Bring to a boil, and then add the lamb meatballs (albondigas) and the bay leaf. Score the serrano chile by finely slicing it down the middle, being careful not to fully cut it in half, and add to the pot. Lower the heat and cover. Simmer for 35 minutes.
  • Using a large spoon, skim the grease off the top of the soup and discard. Season the soup with salt and pepper.

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

SOPA DE ALBONDIGAS (MEXICAN MEATBALL SOUP)



Sopa de Albondigas (Mexican Meatball Soup) image

It's kind of funny for a gringa like me to say this is a favorite I grew up on, but it's true; my dad learned it from a Mexican friend way back, and it's been my favorite soup as long as I can remember. My dad always uses celery; I don't always have it around, it's fine to omit it. Feel free to adjust seasonings to taste. The tomatillos thicken this dish as well as adding flavor; I haven't seen them in any other recipe, but I consider them essential! Almost all measurements are approximate; I just judge by eye and throw stuff in! This soup is killer with homemade tortillas.

Provided by ketchupqueen

Categories     Meat

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20

3 tablespoons vegetable oil
1 onion, chopped
3 -5 cloves garlic, minced
2 stalks celery, chopped (optional)
1 teaspoon whole cumin seed
1 1/2-2 cups low sodium vegetable broth or 1 1/2-2 cups broth (I use homemade)
1 (14 1/2 ounce) can peeled diced tomatoes, undrained
5 -7 tomatillos, papery skins removed,washed and diced (depending on size)
3 -4 cups water (depending on how much stock you used and how thin you like your soup)
1 bunch cilantro, washed and chopped
1/3 cup white rice or 1/3 cup brown rice
2 -4 carrots, peeled and sliced (depending on size)
salt
pepper
1 lb lean ground beef
1/3 cup plain breadcrumbs or 1/3 cup Italian seasoned breadcrumbs (I use Progresso)
1 teaspoon ground cumin
1 tablespoon garlic powder
1/4 teaspoon dried oregano
1 egg

Steps:

  • In a dutch oven or other soup pot with tight-fitting lid, saute onion, garlic, celery (optional), and cumin seed in hot oil until onions begin to look clear.
  • Add broth, tomatoes (with juice), water, tomatillos, and cilantro.
  • Add salt and pepper to taste.
  • Bring to a boil.
  • Reduce to a simmer and add carrots and rice.
  • Make meatballs: Begin by mixing breadcrumbs, cumin, oregano, and garlic powder.
  • Knead in ground beef until thoroughly mixed.
  • Add egg and knead in.
  • (If needed, add additional breadcrumbs; texture at this point should be slightly firmer than ground beef with nothing added.) Form into small (about 1/2-inch) meatballs.
  • Bring broth back to a boil.
  • Add meatballs to hot broth.
  • Reduce to a simmer and cook for about 30 minutes.

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SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)
2021-09-28 Step 2: Prepare a cookie sheet and line with aluminum foil and spray oil. Grab small amount of meat mixture and roll in between hands into balls (around golf ball size) and set onto cookie sheet, spaced about 1 inch apart.
From saboreswithsteph.com
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AUTHENTIC SOPA DE ALBONDIGAS MEATBALL SOUP
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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MEXICAN MEATBALL SOUP RECIPE - THE SPRUCE EATS
2021-06-07 Add the celery, carrots, onion, the remaining crushed garlic, and 1 teaspoon of cumin. Simmer for about 45 minutes, until the vegetables are soft and the rice in the meatballs is cooked through. Add the greens of your choice and simmer for an additional 15 minutes. Taste the soup for salt, and add any if needed.
From thespruceeats.com
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SOPA DE ALBONDIGAS - HEALTHY MEATBALL SOUP - A TASTE FOR TRAVEL
2019-12-16 Mix the softened vegetables with the ground beef, mint, cilantro, egg, bread crumbs, salt, and pepper. Allow it to cool in the refrigerator while you slice the vegetables. Form meat mixture into small, firm meatballs. Meanwhile, bring beef broth to boil in a large Dutch Oven or soup pot and reduce heat to a simmer.
From atastefortravel.ca
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CALDO DE ALBONDIGAS (MEXICAN MEATBALL SOUP) - LA SAUCY KITCHEN
2020-12-13 Start by making your meatballs, to a bowl add 1 lb ground beef, ½ cup bread crumbs, 1 egg, 1 teaspoon of salt or to taste, 1 teaspoon pepper or to taste, 1 minced garlic clove, 1 teaspoon oregano, and ½ teaspoon ground cumin. Mix everything together really well. Form your meatballs to about approximately 1.5 inches in diameter.
From lasaucykitchen.com
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VEGAN MEXICAN MEATBALL SOUP (SOPA DE ALBONDIGAS) - TRADITIONAL …
2021-10-01 How To Prepare Vegan Mexican Meatball Soup. Preheat oven. Prepare courgette/zucchini slices and cherry tomatoes onto a baking tray. Roast for 25 minutes. Set aside until required. While tomatoes and courgettes are baking, sauté the onions and garlic in olive oil or veggie stock. Add the carrot slices and potato chunks.
From traditionalplantbasedcooking.com
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SOPA DE ALBONDIGAS - ACAPULCOS
2015-07-15 Add carrots and string beans. Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs. 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 the 1/2 hour.
From acapulcos.net
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CALDO DE ALBóNDIGAS: MEXICAN MEATBALL SOUP, A SIMPLE
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
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SOPA DE ALBóNDIGAS (COLOMBIAN-STYLE MEATBALL SOUP) …
2018-08-29 Heat olive oil over medium heat in a small saucepan. Add onion and cook, stirring, until softened but not browned, about 5 minutes. Add tomato, cover with water, bring to a simmer and cook, stirring occasionally, until completely soft and reduced to a thick purée, about 10 minutes. Season to taste with salt. Transfer to a wide, shallow bowl ...
From seriouseats.com
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AUTHENTIC MEXICAN MEATBALLS RECIPE (ALBONDIGAS MEXICANAS)
2019-02-08 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 …
From mylatinatable.com
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SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP) - NATURAL GROCERS
Directions. Heat a large soup pot or Dutch oven over medium heat. Once hot, add the olive oil, swirl the pan to coat, and add all except a ½ cup of the onion. Sauté, stirring occasionally until just soft. Dice the potato into ½-inch cubes and slice the carrots into ¼-inch slices while the onion cooks. Once the onion is soft, add the tomato ...
From naturalgrocers.com
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ALBONDIGAS SOUP RECIPE (MEXICAN MEATBALL SOUP)
2021-01-24 Make the Albondigas: Combine the meatball ingredients and shape into 1-inch balls. Sauté the Aromatics: In a large pot or Dutch oven over medium heat, cook the onions until they become translucent. Stir in the garlic and cook until aromatic. Add Some of the Veggies: Stir in the carrots, celery and potatoes.
From lemonblossoms.com
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AUTHENTIC SOPA DE ALBONDIGAS (MEATBALL SOUP) RECIPE
Authentic Mexican Albondigas Soup. A savory stew stuffed with homemade meatballs, potatoes and carrots. The flavors of Mexican Meatball Soup are incredible and this is a big hearty meal! Authentic Mexican Meatballs Recipe (Albondigas Mexicanas) This authentic Spanish pork and chorizo albondigas recipe is the perfect addition to any tapas night! Served with a …
From foodnewsnews.com
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EASY MEATBALL SOUP, TRADITIONAL CALDO DE ALBONDIGAS RECIPE
2018-04-26 Prep the vegetables according to the ingredients list. In a large mixing bowl, add the ground beef, cilantro, green onion, 1 teaspoon sea salt, and 1 teaspoon paprika (or less).
From kindaeasyrecipes.com
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CALDO DE ALBONDIGAS OR MEXICAN MEATBALL SOUP - FAMILIA KITCHEN
Make the Meatballs. While the soup stock is coming to a boil, make the meatballs. In a large bowl, add all the meatball ingredients together and mix well. With wet hands, take form the albóndigas into small, bite-size meatballs, with about 1 tsp of the mixture for each. Place them on a parchment-lined baking sheet.
From familiakitchen.com
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SOPA DE ALBONDIGAS (MEATBALL SOUP) | TASTY KITCHEN: A HAPPY …
Preparation. Place the stale breadcrumbs in a bowl and cover with milk. Let the bread soak for 5 minutes. Beat the egg in a large bowl. Chop half of the garlic cloves and add the chopped garlic and the chopped parsley, ground beef, ground almonds, salt, pepper, soy sauce and breadcrumbs (drained well).
From tastykitchen.com
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AUTHENTIC MEXICAN ALBONDIGAS (MEXICAN MEATBALL SOUP)
2 garlic cloves. 1 tbsp vegetable oil. 7 cups chicken broth or beef if desired. 1/2 tsp kosher salt. 2 cups russet potato 1 peeled, cut into 1/2 inch cubes. 3 medium carrots peeled and cut into 1/2 inch pieces. 1 large zucchini peeled and cut into 1/2 inch pieces. 2 jalapeño chiles leave stem on and make a slit from stem to bottom on each.
From recipeed.com
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AUTHENTIC SOPA DE ALBONDIGAS (MEATBALL SOUP) RECIPE - FOOD.COM
My MIL has been making this soup for my husband since he was a small child. Definitely comfort food in his book. Please do not pass this recipe of thinking its time consuming or complex. I promise if you think of it in two easy steps it really is simple. One of …
From bedrs.for-our.info
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AUTHENTIC SOPA DE ALBONDIGAS (MEATBALL SOUP) RECIPE - FOOD.COM
Authentic Sopa De Albondigas (Meatball Soup) 3. Recipe by cervantesbrandi
From hartstr.japhar.com
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MEXICAN ALBONDIGAS "MEATBALL" SOUP - WHOLE KITCHEN SINK
For the Soup: Add olive oil, garlic and onion to a large stock pot over medium heat. Let saute until garlic is fragrant. Add in carrots and potatoes, cooking for 3-4 minutes. Add in all other ingredients except meatballs. Bring to a simmer. Once simmering, turn down heat a …
From wholekitchensink.com
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SOPA DE ALBONDIGAS | TRADITIONAL MEAT SOUP FROM MEXICO
Sopa de albondigas is a Mexican dish consisting of small meatballs that are fried, then simmered in a tomato-based soup. The meatballs are usually made from turkey, chicken, or beef, seasoned with smoked paprika, coriander, garlic, onions, and breadcrumbs. After being simmered in the soup, the dish is typically garnished with avocado slices ...
From tasteatlas.com
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CROCK POT ALBONDIGAS SOUP RECIPE | SOMEWHAT SIMPLE
Combine – Put all of the ingredients, except for the cilantro and salt & pepper, into the crock pot. Cook – You can cook the albondigas soup all day on the low setting. If you’re short on time, you can cook it on high for at least 4 hours. Final Touches – Before serving, sprinkle the cilantro over the top and then salt and pepper the ...
From somewhatsimple.com
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MEATBALL AND RICE SOUP (SOPA DE ARROZ CON ALBóNDIGAS)
2022-01-07 Set aside. Place a pot over medium-high heat. Add the water, beef boullion, ground cumin, guiso and achiote. Stir to combine. Reduce the heat to low and simmer for 15 minutes. While the broth is simmering, make the meatballs: In a medium bowl, combine all the meatball ingredients and using your hands, mix well until combined.
From mycolombianrecipes.com
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Top Asked Questions

What is albondiga soup?
Albondigas is the Spanish word for meatballs. In this soup recipe the tender and juicy meatballs are made with ground beef and rice and are seasoned to perfection. Although traditionally this dish is made with ground beef meatballs, you can use ground chicken or turkey. What Is Albondiga Soup Made of?
What is the Mexican version of Meatballs soup?
Albondigas Soup, the Mexican version of Meatballs Soup is hearty, flavorful and super satisfying. This Albondigas Soup recipe is made with lean ground beef and rice meatballs with lots of vegetables in a savory and light broth. We love making authentic Mexican recipes for dinner. This Chile Colorado beef stew is one of our favorite meals.
How to make meatball soup with chilies?
DIRECTIONS 1 Mix the meatball ingredients together in a bowl until combined. ... 2 Place the dry chilies, garlic cloves and tomato into a small sauce pan. ... 3 In a large stock pot, heat the oil. ... 4 While the soup is heating up, place the tomato, chilies and garlic in the blender with 2 cups of fresh water. ... More items...
How do you make albondigas?
Make the Albondigas: Combine the meatball ingredients and shape into 1-inch balls. Sauté the Aromatics: In a large pot or Dutch oven over medium heat, cook the onions until they become translucent. Stir in the garlic and cook until aromatic. Add Some of the Veggies: Stir in the carrots, celery and potatoes.

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