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Albondigas Soup Recipe

Albondigas Soup Recipe - Easy Meals To Cook

Growing up in a multicultural neighborhood, I experienced myriad flavors. Albondigas soup stood out. It hit my family's dinner table on chilly nights and brought warmth both inside and out. This dish is more than just a meal; it’s a celebration of family and tradition. 
Fluffy meatballs, fresh veggies, and a savory broth blend to create a hearty and nourishing experience.
Over the years, I’ve developed my own spin on this classic. Let’s dive into the heart of what makes albondigas soup so special.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 7
Course: Appetizer
Cuisine: Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 2 tablespoons high-quality extra virgin olive oil
  • 2 quarts of chicken broth or beef broth
  • 1 large egg
  • 1/4 teaspoon freshly cracked black pepper, plus more to taste
  • 1/2 cup fresh cilantro, chopped
  • 1/3 cup white basmati rice
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano, finely chopped
  • 1 large onion, finely chopped
  • 1/2 cup tomato puree
  • 1/2 teaspoon ground cumin
  • 1/4 cup freshly chopped parsley
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped fresh spearmint leaves
  • 1 garlic clove, minced
  • 1 1/2 teaspoons sea salt, plus more to taste
  • 1 1/2 cups frozen or fresh peas
  • 1 dash of cayenne pepper
  • 1 quart of water
  • 1 tablespoon lemon juice
  • 2 medium carrots, peeled and sliced into rounds
  • 1 pound lean ground beef

Method
 

Step 1: Prepare the Meat Mixture
  1. In a large bowl, mix the ground beef with the egg, chopped cilantro, rice, oregano, black pepper, and salt. Get your hands in there! Mixing by hand allows for even distribution of ingredients. Form the mixture into small meatballs, about the size of a golf ball.
Step 2: Sauté the Vegetables
  1. In a large pot over medium heat, add a splash of olive oil. When hot, toss in the chopped onion, garlic, and carrots. Sauté these for about 5 minutes until they are fragrant and the onions become translucent.
Step 3: Add the Broth and Meatballs
  1. Pour in the chicken or beef broth along with the water. Bring this to a simmer. Once it’s simmering, gently place your meatballs into the pot.
    This soup is all about building flavors, so let those meatballs cook through for about 15 minutes.
Step 4: Introduce the Additional Veggies
  1. Once the meatballs are nearly done, add the green beans, peas, and tomato puree. Stir well and allow everything to cook together for about 10 minutes. The flavors will meld beautifully!
Step 5: Final Touches
  1. Add the spearmint, cayenne pepper, and lemon juice into the soup and give it a good stir. Taste and adjust the seasoning if necessary. You’ll want to find that perfect balance of flavors.
Step 6: Serve it Up
  1. Once everything is cooked through, serve the soup hot. Garnish with fresh cilantro if desired.

Notes

  • Keep Meatballs Uniform: Aim for similar sizes. They cook more evenly that way.
  • Flavor the Broth: If you want more depth, consider adding a dash of soy sauce or Worcestershire sauce to the broth.
  • Customize Your Veggies: Feel free to swap in your favorites. Zucchini, corn, or bell peppers can add a fun twist.
  • Cool Down Before Storing: Let the soup cool before placing it in the refrigerator to prevent condensation.
  • Use Fresh Ingredients: Fresh herbs and quality broth will enhance the flavor immensely.