Abuela's Albondigas Soup
6 Servings
30 min
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soupEasyEasyQuickEasy CleanupOne Pot/PanPrep AheadGood for LeftoversWeeknight DinnerUnder 1 hourUnder 30 minutesMexicanAmericanLow FatHigh ProteinHealthyDairy-FreeWeekendWeeknightWeekdayMain CourseFor FourDinner
This recipe is a "thank you" to my mom, or my kids' "abuela." ❤️
It's also a nod to my childhood where, after coming home from school on rainy days, it was guaranteed my mom would have a pot of albondigas on--it's tomato-y broth soothing and comforting in ways I needed.
My mom didn't have a recipe written down so after a text chat she shared what she used to make her albondigas and I got to work testing and finding the right ratio, adding my own style in the process. The result? A slightly spicy, garlicky meatball that is the perfect accompaniment to this nourishingly warming soup.
Feel free to adapt the veggies on hand: zucchini and chunks of tomato work beautifully here as well.
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Special Equipment
Rimmed Baking Sheet
Food Scale
Dutch Oven
Ingredients
Albondigas (Mexican Meatballs)
ground beef
garlic cloves
onion
ground cumin
cooked brown rice
ground black pepper
dried oregano
kosher salt
chopped fresh parsley & cilantro leaves
crushed red chili flakes
paprika
Soup Base
vegetable stock
dried oregano
dried cilantro
tomato paste
diced carrots
diced celery
diced yellow onion
minced garlic
potatoes, peeled & diced into 1/2 inch cubes
dried bay leaf
olive oil
kosher salt and pepper to taste
Soup Garnish
lime, cut into quarters
chopped fresh cilantro & parsley leaves
thinly sliced radishes
few dashes of your favorite hot sauce (e.g., tapatio or cholula)
Directions
You can buy this recipe in following collections:
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$4.99
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