Albondigas (Mexican Meatball Soup)

Sometimes you get it right the first time. For this recipe, I scoured the internet for several albondigas recipes with excellent ratings. Then I adjusted them to align servings with one another and made some decisions on ingredient choices and amounts. Essentially, I developed a new recipe without ever trying any of these other recipes. I then prepared the new recipe just as I wrote it down and it was perfect. *mic drop*

Ingredients

Meatballs

  • 2 lb. lean ground beef
  • 2 eggs, beaten
  • 4 garlic cloves, minced
  • 0.5 cup rice, cooked
  • 0.5 cup cilantro, chopped
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 1 tsp cumin

Soup

  • 32 oz. beef broth (low sodium)
  • 16 oz. chicken broth (low sodium)
  • 1 large onion, chopped
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 2 medium potatoes, diced
  • 0.5 cup cilantro, chopped
  • 1 can (16 oz) diced tomatoes
  • 0.5 tsp cumin
  • 1 zucchini, diced
  • 1 tsp salt (or to taste)
  • 1 tsp black pepper (or to taste)
  • 1 large avocado, sliced

Instructions

  • In a large mixing bowl, combine all meatball ingredients and knead until combined. Form into meatballs about the size of ping-pong balls, then roll them around in the palms of your hands to make sure they are firmly packed (so they won’t fall apart in the soup). Set aside.
  • In a soup pot, combine all the soup ingredients except for the zucchini, salt and pepper. Bring to a boil, then reduce heat and let simmer for 10 minutes.
  • Add meatballs to the soup; be sure to only add a few at a time and spread them out so they don’t fall on top of each other. DO NOT STIR. Then let the soup simmer for another 10 minutes.
  • Add zucchini, salt and pepper, then let simmer for another 10 minutes.
  • Check the soup to see if the meatballs have risen to the top; if so, they are fully cooked. If not, let simmer for a few more minutes until they rise to the top.
  • Gently stir the soup, then take a sip of the broth; add salt and pepper to taste.
  • Serve albondigas garnished with avocado slices and cilantro.

 

Albondigas (Mexican Meatball Soup) in the Pot Albondigas (Mexican Meatball Soup)

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About the Author

Wendell T. Harness

I’ve been building online properties since the late 1980’s and transitioned to web design in 1999. I formed Harness Media in 2005 to help businesses grow through online marketing. I also talk to cats in a silly voice.

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