MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)
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
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 - ALBONDIGAS
This is a great savory meat and vegetable soup with Mexican spices. I usually throw in some Spanish rice and serve with warm tortillas to dip in. My 4yo DD says it's Go Diego Go Soup. :)
Provided by LilPinkieJ
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
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.
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.
SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)
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
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.
MEXICAN MEATBALL SOUP (ALBONDIGAS SOUP)
This Mexican meatball soup is simple to make and absolutely delicious. We make it with small, rice-studded meatballs (albondigas), a few veggies, and a rich and tasty broth. You'll love it!
Provided by Kristen Stevens
Categories Soup
Time 45m
Number Of Ingredients 15
Steps:
- Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls.
- Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently.
- Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
- Add the potatoes to the pot and gently stir. When they are almost cooked (in about 10 minutes), add the corn to the pot and let it heat through.
Nutrition Facts : ServingSize 2 ½ cups, Calories 449 kcal, Sugar 3 g, Sodium 2626 mg, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 50 g, Fiber 5 g, Protein 36 g, Cholesterol 117 mg, UnsaturatedFat 8 g
SOPA DE ALBONDIGAS (MEXICAN MEATBALL SOUP)
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
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.
ALBONDIGAS (MEXICAN MEATBALL SOUP) RECIPE BY TASTY
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
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
MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)
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
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
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