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Albondigas Meatball Soup is a hearty, comforting dish that brings warmth to any table. Imagine tender meatballs simmering in a rich beef broth, surrounded by vibrant vegetables like carrots, potatoes, and zucchini. This recipe is perfect for those chilly nights when you crave something nourishing and flavorful. Let's dive into making this delicious soup that will surely become a family favorite!
The name of the recipe: Albondigas Meatball Soup Recipe
Ingredients:
- 1 lb ground beef
- 1 beaten egg
- 1/4 cup uncooked white rice
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 cups beef broth
- 1 cup sliced carrots
- 1 cup diced potatoes
- 1 cup sliced zucchini
- 1 cup tomato sauce
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- In a large mixing bowl, combine ground beef, beaten egg, uncooked rice, garlic powder, ground cumin, salt, and black pepper. Mix well and form into small meatballs.
- In a large pot, bring the beef broth to a boil. Add the meatballs carefully and reduce the heat to a simmer.
- Add the carrots, potatoes, zucchini, tomato sauce, dried oregano, ground cumin, salt, and black pepper to the pot. Stir well.
- Simmer the soup for about 30-40 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Serve hot and enjoy!
What You Will Need for This Soup
What you will need to make albondigas meatball soup
- Ground beef: Provides the base for the meatballs, adding rich flavor and protein to the soup.
- Beaten egg: Acts as a binder, holding the meatballs together during cooking.
- Uncooked white rice: Adds texture to the meatballs, making them more substantial and satisfying.
- Garlic powder: Enhances the flavor of the meatballs with a subtle, aromatic kick.
- Ground cumin: Adds warmth and depth, giving the soup a distinctive, earthy flavor.
- Beef broth: Forms the soup's base, providing a rich, savory liquid for cooking the meatballs and vegetables.
- Sliced carrots: Adds sweetness and color, balancing the savory elements of the soup.
- Diced potatoes: Contributes heartiness and texture, making the soup more filling.
- Sliced zucchini: Adds a fresh, mild flavor and a bit of crunch to the soup.
- Tomato sauce: Provides acidity and richness, enhancing the overall flavor profile of the soup.
- Dried oregano: Adds a hint of herbal, slightly bitter notes, complementing the other spices.
Tools and Instruments Required
- Large pot: Essential for cooking the soup and ensuring even heat distribution for the meatballs and vegetables.
- Mixing bowl: Needed to combine ground beef, egg, rice, and spices thoroughly before forming meatballs.
- Wooden spoon: Useful for stirring the soup and ensuring ingredients are well mixed without damaging the meatballs.
- Measuring cups: Important for accurately measuring broth, tomato sauce, and spices to maintain the recipe's balance.
- Knife: Necessary for chopping vegetables like carrots, potatoes, and zucchini into uniform pieces for even cooking.
Albondigas Meatball Soup Recipe
A hearty and flavorful Mexican meatball soup that's perfect for any occasion.
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Equipment
- Large pot
- Mixing bowl
- Knife
- Cutting board
Ingredients:
Meatballs
- 1 lb Ground Beef
- 1 Egg beaten
- 1/4 cup Uncooked White Rice
- 1 tsp Garlic Powder
- 1 tsp Ground Cumin
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Soup
- 8 cups Beef Broth
- 1 cup Carrots sliced
- 1 cup Potatoes diced
- 1 cup Zucchini sliced
- 1 cup Tomato Sauce
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions:
- In a large mixing bowl, combine ground beef, beaten egg, uncooked rice, garlic powder, ground cumin, salt, and black pepper. Mix well and form into small meatballs.
- In a large pot, bring the beef broth to a boil. Add the meatballs carefully and reduce the heat to a simmer.
- Add the carrots, potatoes, zucchini, tomato sauce, dried oregano, ground cumin, salt, and black pepper to the pot. Stir well.
- Simmer the soup for about 30-40 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Serve hot and enjoy!
Notes:
This soup is even better the next day, so feel free to make it ahead of time.
Nutrition value:
Calories: 300kcalCarbohydrates: 20gProtein: 20gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare meatballs and place them on a baking sheet.
- Freeze meatballs until solid, then transfer to a freezer bag.
- Chop vegetables and store them in an airtight container in the fridge.
- Combine spices and tomato sauce in a separate container.
Freezing Instructions
- Follow make-ahead steps.
- Store frozen meatballs for up to 3 months.
- When ready to cook, add frozen meatballs directly to simmering broth.
- Add pre-chopped vegetables and spices.
- Simmer until meatballs are cooked through and vegetables are tender.
Adding a pinch of cinnamon to the meatball mixture can give the Albondigas Meatball Soup a unique depth of flavor, making it stand out from traditional recipes.
Frequently Asked Questions
FAQ:
How long does it take to cook the meatballs?
It takes about 30-40 minutes for the meatballs to cook through.
Can I use ground turkey instead of beef?
Yes, ground turkey works well as a substitute.
Do I need to cook the rice before adding it to the meatballs?
No, the rice cooks inside the meatballs while simmering.
Can I freeze the soup?
Yes, it freezes well. Just make sure to cool it completely before freezing.
What can I serve with albondigas soup?
Warm tortillas or crusty bread pair nicely with this soup.
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