Mexico Albondigas (Mexican Meatball Soup)
Albóndigas, often referred to as "Mexican meatball soup," is a comforting and flavorful dish with deep roots in Mexican and Spanish cuisine. The name albóndigas derives from the Arabic al-bunduq, meaning "hazelnut," referring to the look of the meatballs and reflecting the influence of Moorish Spain on Mexican culinary traditions. This hearty soup combines tender meatballs with a savory broth infused with vegetables and spices, making it a nourishing and satisfying meal. Traditionally, rice is mixed into the meatballs, creating a unique texture and making them more filling. Albóndigas is typically a family recipe that is passed down through generations and enjoyed as a comforting meal for gatherings or weeknight dinners.
Recipe Servings: 6
+ 15 minutes resting
Ingredients
- 1 lb (450 g) ground beef or pork (or a mix)
- ¼ cup (45 g) uncooked white rice
- 1 large egg
- 2 Tbsp (8 g) chopped fresh cilantro
- 2 Tbsp (30 ml) milk
- 1 tsp (5 ml) ground cumin
- ½ tsp (2 ml) salt
- ¼ tsp (1 ml) ground black pepper
- 1 Tbsp (15 ml) vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 medium tomatoes, chopped (or 1 14-oz (400 g) can diced tomatoes)
- 6 cups (1.5 L) chicken or beef broth
- 2 medium carrots, sliced
- 1 large potato, diced
- 1 zucchini, diced
- ½ tsp (2 ml) dried oregano
- ½ tsp (2 ml) ground cumin
- ¼ tsp (1 ml) ground black pepper
- 1 tsp (5 ml) salt, or to taste
- ¼ cup (8 g) chopped fresh cilantro
Directions
- In a large bowl, mix the meatball ingredients—ground meat, rice, egg, cilantro, milk, cumin, salt, and pepper—until well combined. Form into small meatballs, about 1 inch (2.5 cm) in diameter. Place the meatballs on a plate and let them rest in the refrigerator for 15 minutes.
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for 1 minute, stirring frequently.
- Add the chopped tomatoes (or canned tomatoes) to the pot and cook for 5 minutes, allowing the tomatoes to soften. Pour in the chicken or beef broth and bring to a gentle simmer.
- Stir in the carrots, potato, zucchini, oregano, cumin, black pepper, and salt. Simmer for 5 minutes.
- Gently add the meatballs to the simmering soup, ensuring they are submerged. Cover and cook for 20–25 minutes, or until the meatballs are cooked through and the rice inside is tender.
- Taste the soup and adjust the seasoning if necessary. Ladle the soup into bowls and garnish with fresh cilantro.
Making the Meatballs:
Making the Broth:
Assembling the Soup:
Notes
- Serve with warm tortillas, lime wedges, or crusty bread for a complete meal.
- For a spicier version, add diced jalapeños or a dash of chili powder to the broth.
- Albóndigas is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop for best results.
Copyright © 1993—2024 World Trade Press. All rights reserved.