Printable recipe cardViews on the road
Albondigas Soup
Original source
Views on the road on YouTubeA comforting Mexican meatball soup with seasoned beef meatballs, potatoes, carrots, courgettes and a tomato-based broth.
A comforting Mexican meatball soup with seasoned beef meatballs, potatoes, carrots, courgettes and a tomato-based broth.
Total time
55 min
Yield
6 servings
Ingredients
21
Steps
12
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Ingredients
- 1.5 to 2 pounds of ground beef
- 1 egg
- 2 tomatoes
- 1 onion
- 3 garlic cloves
- Small bunch of cilantro
- 1 teaspoon of Mexican oregano
- 1 teaspoon of ground cumin
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 teaspoon of mint
- 3 tablespoons of rice
- 4 to 5 tablespoons of chicken bouillon
- 8 cups of water
- Oil
- Optional: 1 tablespoon vinegar
- Optional: 4 oz tomato sauce
- 2 medium zucchinis
- 4 medium carrots
- 4 medium potatoes
- 1 Anaheim pepper
Equipment
- Large mixing bowl
- Large soup pot or Dutch oven
- Knife
- Chopping board
- Wooden spoon
- Ladle
Method
- Add egg, Mexican oregano, ground cumin, black pepper, salt, mint, rice, and vinegar to ground beef and mix until well blended.
- Form the mixture into meatballs of desired size.
- Heat 1.5 tablespoons of oil in a pot over medium-high heat.
- Saute garlic, tomato, and onion until soft.
- Add water to the pot and bring to a boil.
- Add chicken bouillon (about 4 tablespoons) to the boiling water.
- Gently drop the meatballs into the boiling broth.
- Cook the meatballs for about 8 minutes.
- Add potatoes, carrots, zucchinis, Anaheim pepper, and tomato sauce (optional).
- Bring to a boil again, then reduce heat to medium, cover, and cook for 14-15 minutes.
- Add chopped cilantro, stir gently, and turn off the heat.
- Serve hot, preferably with rice.
Helpful tips
- Mix the meatball mixture only until combined so the meatballs remain tender.
- Wet your hands lightly before shaping the meatballs to prevent sticking.
- Lower the meatballs gently into the broth so they do not break apart.
- Cut the vegetables into similar-sized pieces for even cooking.
- Taste the broth before adding extra salt because chicken bouillon can already be quite salty.
Storage
Cool promptly and refrigerate in an airtight container for up to 3 days. Reheat until the meatballs and broth are piping hot throughout. The soup can be frozen for up to 2 months.
