Description
Mexican comfort comes alive with hearty albondigas soup, a soul-warming blend of tender meatballs swimming in rich, spiced broth. Savory, herbal notes and comforting textures invite you to experience a traditional culinary embrace straight from Mexico’s kitchen.
Ingredients
Scale
Meat and Protein:
- 8 ounces (226 grams) lean ground beef
- 8 ounces (226 grams) ground pork
- 1 large egg
Vegetables and Herbs:
- 1/2 small yellow onion, chopped
- 1/2 small yellow onion, minced
- 1 jalapeño, minced
- 2 medium carrots, sliced 1/2-inch thick
- 2 stalks celery, sliced 1/2-inch thick
- 2 small Yukon gold potatoes, chopped into 1-inch chunks
- 1 chayote, peeled, cored & chopped into 1/2-inch cubes
- 4 cloves garlic, minced
- 3 cloves garlic, minced
- 3 tablespoons fresh cilantro, minced
- 2 tablespoons fresh mint, minced
- 2 tablespoons fresh parsley, minced
- 1 1/2 teaspoons fresh oregano, minced
Spices, Liquids, and Other Ingredients:
- 1 cup long-grain white rice
- 1 cup parboiled rice
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1/2 teaspoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
Instructions
- Prepare a Dutch oven with boiling water, incorporating rice and salt. Simmer for approximately 6 minutes, stirring periodically to prevent sticking.
- Drain the rice and rinse thoroughly with cold water, then set aside for later use.
- Heat olive oil in a large soup pot over medium-high temperature, creating a foundation for the soup’s aromatic base.
- Sauté onions and jalapeño until they become translucent and fragrant, releasing their essential flavors.
- Introduce carrots, celery, potatoes, and selected seasonings to the pot, allowing vegetables to soften and develop depth.
- Add minced garlic and quickly toast for a brief moment to enhance its aromatic qualities.
- Pour in tomatoes, green chiles, and beef broth, creating a robust liquid foundation for the soup.
- Cover the pot, bring contents to a rolling boil, then reduce heat to a gentle simmer. Allow mixture to develop flavors for 20-25 minutes.
- In a separate mixing bowl, whisk egg until well-combined and smooth.
- Incorporate parboiled rice and remaining meatball ingredients, mixing thoroughly to ensure even distribution.
- Carefully form the mixture into small, uniform meatballs approximately one tablespoon in size.
- Arrange meatballs on a parchment-lined baking sheet, preparing them for integration into the soup.
- Gently introduce meatballs, reserved rice, and chayote into the simmering liquid.
- Adjust soup consistency by adding 1-2 cups of water if a lighter texture is desired.
- Return soup to a boil, then immediately reduce to a gentle simmer.
- Cook for 12-15 minutes, ensuring meatballs are fully cooked and rice reaches perfect tenderness.
- During initial cooking, refrain from stirring to prevent meatball fragmentation.
- Once complete, carefully ladle soup into serving bowls.
- Garnish with fresh avocado, chopped cilantro, a squeeze of lime juice, or a dollop of sour cream for added complexity.
Notes
- Boost meatball tenderness by mixing ingredients gently and avoiding overmixing, which can make them tough and dense.
- Use lean ground beef (85/15 or 90/10) to reduce excess grease while maintaining rich flavor and proper texture.
- Adjust spice levels by removing jalapeño seeds for milder heat or adding extra chiles for more intense flavor profile.
- Prep ingredients beforehand to streamline cooking process and ensure smooth, stress-free soup preparation.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 70 mg