Albóndigas Soup

I came across this amazing soup at a restaurant a few years ago while traveling.  I absolutely fell in love with it.  It is the most flavorful delicious soup!  It reminds me a bit of the traditional Italian wedding soup with the tiny meat balls I would say that Albóndigas Soup is the Spanish take on it .Albóndigas Soup

This version is far heartier than those token bowls of albóndigas soup I got at restaurants. Loaded with vegetables and a good amount of spice, I couldn’t wait for it to finish cooking.

The meatballs are made with beef and pork, but the book says there are some variations depending on region. You could use chicken instead of beef, and some meatballs are wrapped around a pitted green olive. Instead of a crumbled corn tortilla, you could use rice, cornmeal, or breadcrumbs for the binding agent. Some regions add macaroni to the soup rather than rice. So it appears that anything goes – as long as it goes in your belleh. Lets get started on our amazing Albóndigas Soup.

*Adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison

Ingredients:

soup
1 tbsp coconut oil or olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 tsp dried oregano, preferably Mexican
1/2 tsp cumin seeds, toasted and ground (or ground cumin)
6 cups beef stock
2 cups crushed tomatoes
1 canned chipotle chile plus 1-2 tsps adobo sauce (I used two chipotle chilies for extra kick)
2 carrots, grated
1 tsp salt
1 1/2 cup grated zucchini (I used two small)
1/2 cup uncooked rice

albóndigas
1/2 lb ground beef
1/4 lb bulk chorizo or ground pork
1/4 cup grated zucchini
1 egg
1 clove garlic, minced
1 stale small corn tortilla, processed to crumbs (or some stale tortilla chips)
1/2 tsp salt
1/4 tsp cumin seeds, toasted and ground (or ground cumin)
1/2 tsp dried oregano, preferably Mexican

Albóndigas Soup
Heat the oil in a large stock pot over medium heat and sauté the onion, garlic, oregano, and cumin until onions are soft. Add the beef stock, tomatoes, chipotle, carrots, zucchini, and salt. Bring to a boil then reduce to a simmer (medium-low heat) for 20 minutes. * If you haven’t cooked with chipotle chilies before I would recommend starting with one and then adding more the next day if you find the soup too bland.  The flavors really come together the next day and the chipotle flavor intensifies as it sits.

Albóndigas Soup

Make the Albóndigas: Combine all of the meatball ingredients in a bowl and mix well. Pinch off about a tablespoon of filling and roll it into a ball about 3/4-inch in diameter. Bring 2-3 inches of water to a boil in a medium to large saucepan. Add the meatballs and boil for 3-4 minutes (this is for reducing some of the grease). Drain the meatballs and discard the water. Add the meatballs, and rice to the soup and simmer for another 30 minutes.

Albóndigas

Albóndigas

Let that simmer for 30 minutes and you’re golden!  Serve hot and garnish with chopped fresh cilantro and mint. Serves 6.

This hearty and healthy Albóndigas Soup is the perfect dinner or lunch!

 

Albóndigas Soup
Author: 
Recipe type: Soup
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • soup
  • 1 tbsp coconut oil or olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp dried oregano, preferably Mexican
  • ½ tsp cumin seeds, toasted and ground (or ground cumin)
  • 6 cups beef stock
  • 2 cups crushed tomatoes
  • 1 canned chipotle chile plus 1-2 tsps adobo sauce (I used two chipotle chilies for extra kick)
  • 2 carrots, grated
  • 1 tsp salt
  • 1½ cup grated zucchini (I used two small)
  • ½ cup uncooked rice
  • albóndigas
  • ½ lb ground beef
  • ¼ lb bulk chorizo or ground pork
  • ¼ cup grated zucchini
  • 1 egg
  • 1 clove garlic, minced
  • 1 stale small corn tortilla, processed to crumbs (or some stale tortilla chips)
  • ½ tsp salt
  • ¼ tsp cumin seeds, toasted and ground (or ground cumin)
  • ½ tsp dried oregano, preferably Mexican
Instructions
  1. Heat the oil in a large stock pot over medium heat and sauté the onion, garlic, oregano, and cumin until onions are soft.
  2. Add the beef stock, tomatoes, chipotle, carrots, zucchini, and salt.
  3. Bring to a boil then reduce to a simmer (medium-low heat) for 20 minutes. * If you haven't cooked with chipotle chilies before I would recommend starting with one and then adding more the next day if you find the soup too bland. The flavors really come together the next day and the chipotle flavor intensifies as it sits.
  4. Make the Albóndigas: Combine all of the meatball ingredients in a bowl and mix well. Pinch off about a tablespoon of filling and roll it into a ball about ¾-inch in diameter.
  5. Bring 2-3 inches of water to a boil in a medium to large saucepan. Add the meatballs and boil for 3-4 minutes (this is for reducing some of the grease). Drain the meatballs and discard the water.
  6. Add the meatballs, and rice to the soup and simmer for another 30 minutes.

 

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