Easy Albondigas Soup Mexican Meatball Soup Recipe 475

MEXICAN MEATBALL SOUP OR ALBONDIGAS!

Steps:

• Heat oil in a large pot over medium heat. Add onion, carrot and chile. Cook until onion is translucent and is tender, about 5 minutes.
• Stir in oregano, cumin, and zucchini; cook 2 minutes.
• Add tomatoes, stock, water, salt, and pepper (optional). Bring to a boil, reduce heat and simmer for 15 minutes.
• Add meatballs and corn and simmer until meatballs are cooked through and hot.
• Divide cooked rice between 6 serving bowls and ladle soup over top.
• Makes 6 servings.

ALBONDIGAS (MEXICAN MEATBALL SOUP) RECIPE BY TASTY

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!

MEXICAN MEATBALL SOUP - ALBONDIGAS

Steps:

• Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
• Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
• Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.

EASY ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP) RECIPE - (4.7/5)

Steps:

• Soup: Combine all the soup ingredients listed above (except the squash)in a large pot and heat to a boil. While you're waiting for the soup to boil make the meatballs. Meatballs: Combine all the meatball ingredients listed above; in a bowl. Get your hands damp/wet and mix well by hand. Once your soup has started boiling; form your meatballs into 1 inch balls and drop them into the soup. Lastly; add in the Mexican Squash. Cook until the meatballs and squash are cooked; about 20 minutes. Taste test, then adjust seasonings to your taste. Serve in large bowls accompanied with tortillas of your choice.

SOPA DE ALBONDIGAS (MEXICAN MEATBALL SOUP)

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.