Albondigas Soup is a comforting bowl of Mexican goodness, perfect for any cozy night in. Bursting with flavors from tender meatballs and a hearty broth, this soup is a favorite across generations. Let's dive into this traditional recipe that’s sure to warm your heart and soul.
The star here is the ground beef, which forms the base of our flavorful meatballs. Mixing in uncooked white rice gives them a delightful texture as it cooks and expands. A single egg acts as a binding agent, holding everything together. Fresh cilantro adds a burst of freshness, while salt, black pepper, and ground cumin come together to create that authentic Mexican flavor profile.
The soup itself is built on a base of beef broth, which adds depth and richness. Vegetables like carrots, potatoes, onion, and green beans make this dish hearty and nutritious. Diced tomatoes bring a subtle acidity to balance the flavors. Finally, a touch of dried oregano infuses the soup with a hint of warmth.
This Albondigas Soup pairs perfectly with warm, crusty bread or homemade tortillas to soak up every last drop. A simple side salad with a tangy vinaigrette complements the richness of the soup beautifully. If you’re feeling extra indulgent, a dollop of sour cream on top adds a creamy contrast.
Start by grabbing a large bowl and tossing in the ground beef, uncooked rice, egg, chopped cilantro, salt, pepper, minced garlic, and cumin. Use your hands or a spoon to mix everything until it’s just combined. You’re aiming for a mixture that holds together well, but don’t overwork it.
Once mixed, roll the mixture into 1-inch meatballs. This size is perfect for cooking evenly and fitting nicely on your spoon when the soup is ready. Set these aside on a plate until you're ready to add them to the soup.
In a large pot, heat up some vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. This step is crucial as it builds the aromatic base for your soup.
Next, pour in the beef broth and add the sliced carrots, diced potatoes, diced tomatoes, and green beans. Sprinkle in the oregano, salt, and pepper. Give everything a good stir and bring it to a boil over medium-high heat. The aroma should already be making your kitchen smell amazing.
Carefully drop the meatballs into the boiling soup. It’s important to be gentle here to avoid splashing or breaking the meatballs. Once all the meatballs are in, reduce the heat to low, cover the pot, and let it simmer for 30 to 35 minutes. You’ll know it’s ready when the meatballs and vegetables are cooked through and the flavors have melded beautifully.
Serve the soup hot, and if you’re a cilantro lover like me, feel free to garnish with a bit more fresh cilantro on top for that extra pop of flavor.
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