Albondigas Soup Recipe
Are you ready to dive into a bowl of warmth and flavor? Albondigas soup is a delightful Mexican classic that combines savory meatballs with vibrant vegetables and a rich broth. This dish is not only comforting but also packed with nutrients, making it a great option for family dinners or cozy nights in. Let’s get cooking and savor the delightful flavors of this hearty soup!
Ingredients
– 1 pound ground beef or turkey
– 1/4 cup rice (uncooked)
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 egg
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 cups beef or chicken broth
– 2 medium carrots, diced
– 1 zucchini, diced
– 1 can diced tomatoes (14 oz)
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 bowl) contains approximately 250 calories, 15g protein, 10g carbohydrates, and 10g fat. This is based on the ingredients listed and may vary with substitutions.
Step-by-Step Cooking Process
1. In a large bowl, combine ground meat, rice, onion, garlic, egg, cumin, salt, and pepper.
2. Mix until well combined, then form small meatballs, about 1 inch in diameter.
3. In a large pot, bring the broth to a boil over medium heat.
4. Carefully add the meatballs to the boiling broth.
5. Reduce the heat to simmer and cook for about 10 minutes.
6. Add diced carrots and zucchini to the pot.
7. Stir in the diced tomatoes and simmer for an additional 15 minutes.
8. Taste and adjust seasoning as needed.
9. Remove from heat and let sit for a few minutes.
10. Serve hot, garnished with fresh cilantro.
Alternative Ingredients
You can substitute ground turkey or chicken for the beef for a lighter option. Additionally, quinoa can replace rice for a gluten-free version. Feel free to add any seasonal vegetables like bell peppers or corn for extra flavor and nutrition.
Serving and Pairings
Albondigas soup pairs beautifully with warm corn tortillas, crusty bread, or a fresh salad. A squeeze of lime enhances the flavors wonderfully.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop or in the microwave. This soup also freezes well; just make sure to leave out the rice, as it tends to become mushy when thawed.
Cooking Mistakes
– Avoid overcooking the meatballs to keep them tender.
– Don’t skip browning the vegetables for added flavor.
– Ensure the broth is adequately seasoned before adding meatballs.
– Use fresh ingredients for the best taste.
– Always simmer, not boil, to prevent tough meatballs.
Helpful Tips
– Use a melon baller for uniform meatballs.
– Let the soup sit for a while after cooking for flavors to meld.
– Add a pinch of chili powder for a bit of heat.
– Garnish with lime wedges for a fresh kick.
FAQs
Can I make albondigas soup in advance?
Yes, you can prepare the soup a day in advance and store it in the refrigerator. The flavors will deepen overnight, making it even more delicious.
What can I serve with albondigas soup?
Albondigas soup is perfect with warm tortillas, rice, or a fresh green salad. It’s a versatile dish that pairs well with many sides.
Can I use frozen meatballs?
Yes, you can use frozen meatballs, but adjust the cooking time accordingly to ensure they are heated through properly.
Is albondigas soup spicy?
The soup can be made spicy by adding chili powder or jalapeños. Adjust the spice level to your preference.
How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Conclusion
Albondigas soup is a comforting and hearty dish that brings warmth to any table. With its flavorful meatballs and rich broth, it’s a recipe worth trying. Enjoy the delightful flavors and the comforting embrace of this classic soup!
Albondigas Soup Recipe
Ingredients
- 1 pound ground beef or turkey
- 1/4 cup rice uncooked
- 1/4 cup finely chopped onion
- 2 cloves garlic minced
- 1 egg
- 1 teaspoon cumin
- Salt and pepper to taste
- 6 cups beef or chicken broth
- 2 medium carrots diced
- 1 zucchini diced
- 1 can diced tomatoes 14 oz
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine ground meat, rice, onion, garlic, egg, cumin, salt, and pepper.
- Mix until well combined, then form small meatballs, about 1 inch in diameter.
- In a large pot, bring the broth to a boil over medium heat.
- Carefully add the meatballs to the boiling broth.
- Reduce the heat to simmer and cook for about 10 minutes.
- Add diced carrots and zucchini to the pot.
- Stir in the diced tomatoes and simmer for an additional 15 minutes.
- Taste and adjust seasoning as needed.
- Remove from heat and let sit for a few minutes.
- Serve hot, garnished with fresh cilantro.
