How to Make Mexican Meatball Soup, Albondigas
Wintertime means soup time…
This winter seems a little colder than most out here in San Diego California. My kids are catching the flu and spreading it amongst each other more often than most years and I am trying to find a remedy.
It’s a good thing my Mother is only a phone call away, because she set me straight on getting my family back to better health. Now, I’m not saying that this soup recipe is going to cure your family from the flu, but at least I can tell you that it worked for mine. This easy and flavorful Mexican Soup Recipe came all the way from my Mother’s heart…
Albondigas, (pronounced, AL- BONE- DEE- GAS) is a Mexican Soup with an abundance of vegetables and meatballs mixed in a savory broth. I have taken the time to break this recipe down into (2) separate steps, so just about anybody can master my mother’s classic recipe. Give it a try!
Shopping List: Feeds a Family of 4+Plus
1 ½ Pounds of Ground Beef
½ Cup of un-cooked Rice
2-3 Cans of Chicken Broth
1 Can of Stewed Tomatoes
2 Carrots, 2 Celery Stalks, sliced
1 Italian Squash, ½ Head of Cabbage, Sliced
2 Potatoes, Skinned, diced
1 Lemon, 1 Slice of Onion, Chopped
Seasoning: Minced Garlic, Garlic Salt, Pepper, Oregano leaves
Equipment: Large Soup Pot with Lid, Fry Pan, Olive Oil
Cooking Steps: Stage 1, Veggie Prep
In order to get this meal made in a relatively short period of time, you are going to have to get the veggies started first; chop, peel, and prepare your veggies for the soup mixture.
Start your soup pot on MED/ HEAT. Take a tablespoon of Olive oil to the base of the pot and place your chopped onion at the bottom of the pot. Add (2) teaspoons of minced garlic with the onion and allow them to brown, (NOT BURN). Add your Chicken broth and empty the can of stewed tomatoes into the broth mix. Stir slowly, and add all chopped vegetables into the soup pot, (Potatoes, Squash, Celery, Carrots and Cabbage).
Place lid over the pot on MED heat and allow the soup mix to cook for 15 minutes.
Cooking Step: Mexican Meatballs
The art of making the best meatballs falls on the size. I like to make mine about the size of a golf ball,( see video). Place your Ground Beef in a large mixing bowl and add ½ Cup of uncooked rice, 2 tablespoons of Oregano leaves, 1 Tablespoon of Pepper, Garlic Salt, and Minced Garlic. Mix well by hand.
Roll a portion of Ground beef into the palm of your hand to make your meatball. As you roll the meatball in the palm or your hand, gently press the meatball to compress the ingredients together. Set your meatballs aside and start a Fry Pan on MED/ HIGH heat with a tablespoon of Olive Oil at the base of the pan. Place Meatballs in pan and brown the meatballs. You should be able to turn each meatball on each of their sides during the course of 12-15 minutes of cooking time.
Cooking Step: Combine Meatballs with Soup
Drain oil from fry pan and drop the meatballs into the soup pot. Stir all ingredients together SLOWLY, (don’t break the meatballs). Squeeze (1) Lemon into soup mix and place lid over pot again and heat on MED/ LOW for another 15 minutes.
Serve Warm and enjoy!