Albondigas Soup, is like a little trip to Mexico. But since you can’t always find it on the menu in Mexican restaurants North of the Border, I decided to come up with my own version. I tested at least a dozen recipes and after adding and subtracting various ingredients this is the one I like the best. I hope you’ll like it as much as I do.
Don’t let the long list of ingredients scare you away. If you have a can opener it’s really very simple and doesn’t take long to make. So gather your ingredients, pour a cerveza and start cooking. In about an hour you’ll think you’re in a little cafe overlooking the white sand beach in Sayulita as you enjoy your delicious bowl of Albondigas Soup.
Some recipes insist you use mint, but I disagree. I think cilantro has a better flavor in the soup and since I grow cilantro, I prefer to use it.
My recipe makes enough to feed a small army. But if you don’t have an army in your home–no problem. It freezes beautifully–just add a little broth when you reheat it. Since Jake’s away at college, I put most of today’s batch in the freezer knowing he’ll enjoy it when he comes home for Christmas–that is, if I don’t eat it all first.
For the broth:
- 2 TBS olive oil
- 1 3/4 cups chopped white onion
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 1/4 quarts beef broth (I like Campbell’s)
- 7 oz. chopped green chiles
- 28 oz. diced canned tomatoes with juice
- 1/2 cup chunky salsa (medium or hot)
- 1/3 cup fresh cilantro chopped
- 1 tsp. chili powder
- 1 tsp. Emeril’s Southwest seasoning
- 1 tsp. cumin
- 1/2 cup white rice (long grain)
For the meatballs:
- 1 lb. lean ground beef
- 1/4 lb. Jimmy Dean spicy (or not) pork sausage
- 1 cup finely chopped onion
- 2 cloves garlic, chopped
- 1/4 cup cilantro
- 6-8 TBS. corn meal
- 1 egg
- 2 TBS. chili powder
- 2 TBS. Emeril’s Southwest seasoning
- 1 tsp. cumin
- 1/2 tsp. chipotle seasoning
- 1/2 tsp. ancho chili powder
- salt and pepper
I like to gather all the ingredients and have them all measured and ready on the counter. It’s much easier if you don’t have to stop and measure while you’re cooking.
Start with the broth. Heat the olive oil in a large, heavy pot and add the onions, garlic and bay leaves. Saute 5-6 minutes until onions are tender.
Add the beef broth, green chiles, tomatoes (with juice), salsa, cilantro and chili powder, Emeril’s Southwest seasoning and cumin. Bring to a boil, stirring occasionally. Cover and simmer on low for 15 minutes.
While the broth is simmering, make the meatballs. In a large bowl combine all the meatball ingredients and mix with your hands. I try to keep them about the same size. These are about 1 1/2 – 1 3/4 inch balls.
Add the meatballs and the rice to the broth and bring to a boil. Reduce heat, cover and simmer until meatballs and rice are cooked, about 20-25 minutes.
I’ve noticed that the meatballs sort of rise to the top when it’s done. Next–the easiest part of all. Invite your friends over for the fiesta, ladle into bowls and enjoy!
Categories: Soups & Salads