Albondigas is a traditional Mexican soup. The word albondigas are Spanish for meatballs. It’s a rich, hearty soup with bold flavors filled with meatballs, rice, and vegetables swimming in a delicious broth. This recipe is an easy and quick soup that you can make any time of year. I grew up on this stuff, and although there are many variations, I still think my mom’s recipe is the best! 🙂 This post is about how to make Albondigas.
- 1 lb ground beef
- 1/4 cup maza harina (I like to use Maseca)
- 1-8 oz can of tomato sauce (use El Pato sauce if you want some spice)
- 1-large egg (beaten)
- 1-garlic clove (minced)
- 1-tablespoon salt
- 1-tablespoon black pepper
- 3 quarts of water or salt-free broth
- 2 cubes of beef bouillon
- 1-tablespoon vegetable oil
- 1-garlic clove
- 1/2 cup onion, diced
- 2 carrots, diced 1/8-inch.
- 1-celery sliced 1/8-inch
- 2 large potatoes diced 1/8-inch
- 1-tomato, chopped (or 16 oz can diced tomatoes)
- 1/2 cup uncooked long-grain rice
- salt to taste
- 1-tablespoon black pepper
- 3 sprigs of cilantro
- 3-4 leaves of fresh mint (optional-but adding this gives the soup a delicious taste)
* Add a tablespoon of oil to the hot pan, add 1/2 cup of rice, and brown lightly.
- Fresh limes
- Fresh cilantro (optional)
- Serve with fresh hot corn tortillas (add some butter to the tortillas and roll them up, delicious!)
- You want to cut the veggies into bite-size pieces.
- If you prefer a bit more spice, you can add El Pato Sauce (a hot style tomato sauce) or add pepper flakes to each bowl (if your kids don’t like spice).
- You can substitute breadcrumbs for maza harina and add some milk to make the adhesive.
- Depending on what you like, you can add zucchini, chayote, or leafy greens.
- Can store in the fridge for up to a week. This soup will taste better after a day of rest.
- There are many variations of this soup, depending on your region. Try out the different styles and see what you like best!
Add beef, maza harina, tomato sauce, garlic (minced), salt, and pepper to a large bowl. Mix all ingredients by hand exceptionally well. Form into 3/4 inch meatballs, turning your hands in a circular movement. Cover and set aside.
Add a tablespoon of oil to the hot pan, add 1/2 cup of rice, and brown lightly for a couple of minutes. Then, take off the burner and set it aside.
In a large stockpot, bring water and bouillon cubes to a boil. Turn heat down to a slow simmer. Add meatballs and gently stir so meatballs aren’t sticking together. Simmer for 10-15 minutes or until meatballs float to the surface.
In a medium skillet, sauté the onions and diced tomatoes in oil.
Add sauteed onions, diced tomatoes, carrots, rice, potatoes, celery, cilantro, and garlic to the pot of broth. Cover and cook for 30-45 minutes until tender rice and veggies. Add mint to the broth for the last 5 minutes. Take the mint out before serving.
Serve with hot corn tortillas, lime wedges, and cilantro. Squeeze the lime in the soup to highlight the taste of the veggies in the soup. ¡Buen Provecho!
Last Updated on 06/05/22 by Darlingdew Lifestyle Staff