ALBONDIGAS SOUP (Mexican Meatball Soup)
Albondigas Soup (traditional Mexican meatball soup) is not only delicious; it is an excellent choice for serving 8 to 10 people very economically. The soup is loaded with vegetables, yummy seasonings, hamburger, and rice. Add a crisp green salad and warm flour tortillas, corn bread or crusty French bread and the meal is complete.
- ½ cup medium yellow or white onion, chopped
- 1 clove garlic, minced
- 2 tablespoons virgin olive oil
- 2 cans (10½ oz/each) condensed beef broth
- 1 can (6 oz) tomato paste
- 4 cups water
- 2 cups potatoes, peeled and diced
- 1 cup carrots, thinly sliced on the diagonal
- 1 large egg, lightly beaten
- ¼ cup fresh cilantro, snipped (parsley can be substituted if cilantro is not available)
- ½ teaspoon dried oregano
- 1 teaspoon salt
- 1/8 teaspoon freshly-ground pepper
- 1 dash cayenne pepper (optional),
- 1 pound lean ground beef
- ¼ cup long grain rice
- Prepare all the vegetables and seasonings (chopping, slicing, mincing, etc.)
- In a large, heavy soup pot, sauté onion and garlic in hot oil until the onion is tender but not brown.
- Stir in tomato paste, broth, and water – bring to a boil.
- Add the potatoes and carrots – simmer for ~5 minutes.
- While vegetables are simmering, prepare the meatballs.
- Place the ground beef in a large mixing bowl and mix-in the uncooked rice.
- Beat the egg lightly and stir-in the cilantro, oregano, salt, and pepper (and cayenne, if using).
- Add egg and seasonings to the beef/rice mixture and blend thoroughly.
- Form the mixture into 1” meatballs.
- Add a few meatballs at a time to the simmering soup.
- When all the meatballs have been added, bring the soup to boiling again.
- Immediately reduce the heat to medium or medium low and simmer ~30 minutes or until the meatballs are done and vegetables are tender.
Yield: 8 to 10 servings