Albondigas (Mexican Meatball Soup) is a warm and comforting dish, perfect for any season. The name “albondigas” comes from the Arabic word for “meatballs,” highlighting the cultural fusion in Mexican cuisine.This hearty soup features tender, flavorful meatballs simmered in a rich, tomato-based broth, typically complemented with vegetables like carrots, potatoes, and zucchini.
Ingredients:
- For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup uncooked rice
- 1 egg
- 1/4 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1 garlic clove, minced
- 1 tsp ground cumin
- Salt and pepper to taste
- For the Soup:
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or beef broth
- 1 can (14 oz) diced tomatoes
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 1 zucchini, sliced
- 1/2 tsp ground cumin
- 1 tsp oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Prepare the Meatballs: In a bowl, mix together ground beef, rice, egg, onion, cilantro, minced garlic, cumin, salt, and pepper. Form the mixture into small meatballs, about 1 inch in diameter. Set aside.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Make the Broth: Pour in the broth and diced tomatoes. Add the sliced carrots, potatoes, zucchini, cumin, and oregano. Bring the soup to a simmer.
- Cook the Meatballs: Gently drop the meatballs into the simmering soup. Cook for 25-30 minutes, until the meatballs and vegetables are tender. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls, and garnish with fresh cilantro. Serve with warm tortillas or crusty bread for a complete meal.
Enjoy this flavorful and heartwarming Albondigas soup with family and friends!
