Albondigas Soup is something I am very fond of and order quite often while dining in Mexican restaurants. Being raised in Anaheim California, I was exposed to a large Hispanic population and Mexican food was a big part of my upbringing. Our family had certain restaurants we would frequent, which made terrific Albondigas and now years later, living in Los Angeles, we have found some new places that make some tasty soup, but it’s not always convenient to go out and get soup, so we make our own.
Albondigas is a relatively simple soup and the meatballs and broth are key. In this recipe, I make the meatballs with a little cooked rice and some dried spices. The rice gives the meatballs lift when they are poaching in the liquid and the broth, well it’s as simple as a can of tomatoes with green chilis added and chicken stock.
This recipe is so easy and delicious you and your family will be pleasantly surprised. You can even make this soup in your slow cooker and let it simmer all day, while you are busy at work or play. Also, Albondigas Soup is perfect for holiday celebrations and for a quick bite with the kids before trick-or-treating!
1 pound ground beef, organic preferably
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 1/2 teaspoon salt + more for seasoning
1/2 teaspoon black pepper
1 1/2 teaspoon ground cumin
2/3 cup cooked rice
1 medium onion
1 red pepper
1 medium zucchini
1 cup fresh or frozen corn
1/2 cup parsley leaves
1 lime + more for garnish
1 quart chicken broth
10 ounces can tomatoes with green chili added
Queso Fresco cheese, optional
(Makes 1 pot of soup, Serves 4-6)
1. Dice the onion, red pepper and zucchini. Set the zucchini aside for later.
2. In a large stock pot, add 2 tablespoons of olive oil. Add the onion and red pepper and saute for 4 minutes.
3. Then, add the corn with the onions and red pepper and continue to saute for 3 minutes.
4. Next, add the can of tomatoes and the chicken broth to the vegetables. Bring the mixture up to a boil and then reduce the heat to medium-low and continue to simmer.
5. While the broth is simmering away, in a medium bowl add the ground beef, onion powder, garlic powder, paprika, salt, black pepper, cumin and rice. With your hands, lightly combine the meatball ingredients.
6. Form the meat mixture into balls, about the size of a ping pong ball and add them carefully to the hot broth. Let the meatballs poach in the soup broth for 20 minutes. Make sure the broth isn’t boiling to high, you don’t want the meatballs to toughen up.
7. Next, add the diced zucchini and let it simmer in the broth for about 7 minutes.
8. Then, rough chop the parsley and add it to the soup, along with the juice of 1 lime. Taste the soup for saltiness and add some salt if needed.
9. Serve the soup with more limes and some Queso Fresco cheese. Enjoy!