Description
Hearty and flavorful, this comforting albondigas soup is perfect for a chilly evening. A simple recipe with big taste!
Ingredients
Units
Scale
- 1 lbs (454 g) ground beef
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp crushed peppercorns
- 2 tbsp masa harina
- 1 cups (237 ml) onions, diced, divided
- 1/3 cup long-grain rice, divided
- 7 cups (1656 ml) water
- 32 oz (946 ml) chicken broth
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 2 roma tomatoes, diced
- 3 large tomatoes, for roasting and blending
- 2 small russet potatoes, cubed
- 1 large carrot, peeled and diced
- 2 celery stalks, chopped
- 1/4 tsp crushed coriander
- 3 tbsp chopped cilantro
- 1/4 tsp whole safflower
Instructions
- Prepare the Meatballs:
- Combine ground beef, garlic powder, salt, crushed peppercorns, 2 tbsp diced onions, masa harina, and 2 tbsp of rice in a large mixing bowl.
- Mix until all ingredients are well incorporated.
- Form into 36-40 1-inch meatballs and set aside.
- Prepare the Tomatoes:
- Arrange three large tomatoes on a baking sheet and broil for about 20 minutes, turning halfway through, until softened.
- If skins blacken, remove them.
- Puree the broiled tomatoes until smooth and set aside.
- Cook the Meatballs:
- In a large pot, bring 7 cups of water and the chicken broth to a boil.
- Add minced garlic, then reduce heat to medium.
- Carefully add meatballs to the broth, cook for 10-15 minutes or until they float to the surface.
- Reduce heat to simmer.
- Sauté Vegetables:
- In a skillet, sauté remaining onions and diced roma tomatoes in olive oil until soft.
- Finalize the Albondigas:
- To the simmering broth, add sautéed vegetables, tomato puree, remaining rice, cubed potatoes, diced carrots, chopped celery, crushed coriander, chopped cilantro, and safflower.
- Cook over medium heat for 30 minutes. Stir occasionally to ensure even cooking.
- Serve:
- Ladle soup into bowls, ensuring each gets about 5 meatballs.
- Garnish with fresh cilantro sprigs and lime wedges.
- Serve with warm corn tortillas and, if desired, a spoonful of salsa for added heat.
Notes
- For richer flavor, brown the meatballs lightly in a skillet before adding them to the broth.
- To make this a vegetarian/vegan soup, substitute the ground beef with 1 cup cooked lentils or crumbled firm tofu.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 80