MEXICAN MEATBALL SOUP
There are several ways to make a Mexican meatball soup, and this is one of the simplest recipes that I've found that my family absolutely loves. These Mexican Meatballs are cooked in a tomato broth flavored with cilantro & mint. A delicious and elegant dish that's perfect for a nice dinner.
Provided by Mely Martínez
Time 45m
Number Of Ingredients 14
Steps:
- Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren't juicy and your blender is having a hard time blending, add ¼ cup of water.
- Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.
- To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.
- Place meat in a large bowl and make a well in the center.
- Grind garlic clove and peppercorns in your molcajete (the flavors won't be able to compare if you use the dried form, but they'll still work fine). Once ground, add it to the meat, as well as the bread soaked in milk and the beaten egg. Season with salt.
- Gently mix with your hands or a wooden spoon. Do not over-mix or your meatballs will be hard. Next, form the small balls (the size of a golf ball) with your hands, without forcing or putting too much pressure on the meat, and carefully drop them into the simmering tomato broth. Keep making the meatballs, repeating this process. Once all of the meatballs are in the broth, cook for another 15 to 20 minutes. 5 minutes before they're done, add the chopped cilantro and season with salt. In this step, add any extra vegetables you want in your soup to cook along with the meatballs.
Nutrition Facts : ServingSize 1.5 cup, Calories 266 kcal, Carbohydrate 7 g, Protein 16 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 667 mg, Fiber 1 g, Sugar 3 g
MEXICAN MEATBALL SOUP - ALBONDIGAS
This is a great savory meat and vegetable soup with Mexican spices. I usually throw in some Spanish rice and serve with warm tortillas to dip in. My 4yo DD says it's Go Diego Go Soup. :)
Provided by LilPinkieJ
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
- Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
- Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.
MEXICAN MEATBALL SOUP (ALBONDIGAS SOUP)
This Mexican meatball soup is simple to make and absolutely delicious. We make it with small, rice-studded meatballs (albondigas), a few veggies, and a rich and tasty broth. You'll love it!
Provided by Kristen Stevens
Categories Soup
Time 45m
Number Of Ingredients 15
Steps:
- Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls.
- Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently.
- Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
- Add the potatoes to the pot and gently stir. When they are almost cooked (in about 10 minutes), add the corn to the pot and let it heat through.
Nutrition Facts : ServingSize 2 ½ cups, Calories 449 kcal, Sugar 3 g, Sodium 2626 mg, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 50 g, Fiber 5 g, Protein 36 g, Cholesterol 117 mg, UnsaturatedFat 8 g
SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)
Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.
Provided by Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
- In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
- Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
- Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.
MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)
This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.
Provided by SpiceUpYourLife
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h25m
Yield 12
Number Of Ingredients 25
Steps:
- Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
- Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
- Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
- Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
- Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g
AUTHENTIC SOPA DE ALBONDIGAS (MEATBALL SOUP)
My MIL has been making this soup for my husband since he was a small child. Definitely comfort food in his book. Please do not pass this recipe of thinking its time consuming or complex. I promise if you think of it in two easy steps it really is simple. One of the tastiest soups I have ever had.
Provided by cervantesbrandi
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Mix the meatball ingredients together in a bowl until combined. Shape the meatballs into walnut sized balls. Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them.
- Place the dry chilies, garlic cloves and tomato into a small sauce pan. Fill with water until the chilies are completely covered. Boil the chilies and tomato on medium high heat for 15 minutes. Cover and set aside.
- In a large stock pot, heat the oil. Saute the onions for 2 minutes. Add in the carrots and stir. Pour in the water, cumin, bouillon cubes, chayote, potatoes and green beans.
- While the soup is heating up, place the tomato, chilies and garlic in the blender with 2 cups of fresh water. Blend on high or 5 minutes.
- Using a fine mesh strainer, strain the blended chile into the stock pot scraping the bottom with a spoon. This may require two or three times (seeds and skins will get stuck so you may have to do this in two or so batches rinsing the sieve clean after each time.) Once you have strained all of the chile into the stock pot, stir and bring to a boil. Once the soup is boiling taste the soup and add salt if needed. Cook the soup for 15 minutes.
- Next, turn the heat down to medium low. Add in the meatballs one at a time until they are all in the pot. Gently stir the soup to make sure the meatballs are incorporated in with the broth and vegetables. Cover the soup and cook for an additional 30 minutes.
- Serve the soup in bowls garnished with chopped cilantro and lime wedges.
- Enjoy!
Nutrition Facts : Calories 419.6, Fat 24.3, SaturatedFat 8.2, Cholesterol 170.5, Sodium 1473.7, Carbohydrate 22.8, Fiber 5.6, Sugar 5.2, Protein 28.3
ALBONDIGAS (MEXICAN MEATBALL SOUP) RECIPE BY TASTY
Albondigas is a traditional Mexican soup of beef and turkey meatballs simmered in a fragrant tomato and chicken broth. Filled with vegetables and spices, it's hearty and delicious. Don't forget the toppings! Sliced avocado, shaved radishes, cilantro, crumbled queso fresco, and serrano peppers add even more flavor and texture.
Provided by Aleya Zenieris
Categories Lunch
Time 1h15m
Yield 8 servings
Number Of Ingredients 30
Steps:
- Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 1½-inch balls, about the size of a golf ball. You should have about 25 meatballs.
- Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
- Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook until fragrant, 2-3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
- Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30-35 minutes, until the vegetables have softened.
- Add the meatballs and cook, covered, until cooked through, 15-20 minutes.
- Season the soup with salt, pepper, and lime juice to taste.
- Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
- Enjoy!
Nutrition Facts : Calories 753 calories, Carbohydrate 54 grams, Fat 45 grams, Fiber 3 grams, Protein 29 grams, Sugar 11 grams
MAGIC MEXICAN MEATBALL SOUP
Presto! Frozen cooked meatballs, canned beef broth and salsa are the magic ingredients that transform the traditional Mexican albondigas soup into a quick and easy, every day treat.
Provided by Lorac
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
- Remove cover, add corn and salsa and simmer until corn is tender.
- Ladle into soup bowls, top with cheese and chips.
Nutrition Facts : Calories 155.8, Fat 5.5, SaturatedFat 3.1, Cholesterol 14.8, Sodium 672.9, Carbohydrate 23.4, Fiber 3.5, Sugar 3, Protein 7.5
ALBONDIGAS SOUP WITH FROZEN MEATBALLS (+VIDEO)
This Albondigas Soup is a vegetable filled, hearty soup made with precooked frozen meatballs for a quick and easy budget friendly meal for the whole family.
Provided by Christian Guzman
Categories Main Course Soup
Time 50m
Number Of Ingredients 16
Steps:
- Chop and mince all vegetables as directed.
- Press the Saute button on the Instant Pot to begin cooking in saute mode. Add olive oil. Add potatoes, onion, celery, carrots, jalapeño and garlic. Add salt, pepper, cumin and chili powder. Stir frequently until vegetables have begun to soften, about 8-9 miinutes.
- Press the Cancel button on the Instant Pot to reset.
- Add all remaining ingredients. Stir. Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 5 minutes, then natural release. The entire cook time will be about 25 minutes.
- Makes 8 servings.
Nutrition Facts : Calories 322 kcal, Carbohydrate 26 g, Protein 14 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 14 mg, Sodium 1015 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
CALDO DE ALBONDIGAS OR MEXICAN MEATBALL SOUP
Steps:
- In a large pot or Dutch oven, warm the olive oil on medium heat.
- Add the finely chopped onion and sprinkle with kosher salt. Saute for about 10 minutes, or until the onions are translucent.
- Add the garlic and sauté for 1 minute, while stirring
- Add the chicken broth, beef broth, tomato sauce and carrots.
- Turn the heat to high to bring to a boil.
- While the soup stock is coming to a boil, make the meatballs.
- In a large bowl, add all the meatball ingredients together and mix well.
- With wet hands, take form the albóndigas into small, bite-size meatballs, with about 1 tsp of the mixture for each.
- Place them on a parchment-lined baking sheet.
- Once the stock has come to a boil, drop the meatballs into the liquid.
- Give the stock a quick stir. Turn down the heat to low, and cover the pot.
- Simmer for 30 minutes.
- When ready to serve, taste and add salt and pepper, as needed. To serve, add some cilantro leaves into the pot or the serving bowls for extra flavor.
Nutrition Facts :
ALBONDIGAS SOUP
Make and share this Albondigas Soup recipe from Food.com.
Provided by catalinacrawler
Categories < 60 Mins
Time 50m
Yield 50 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a heavy saucepan over medium heat.
- Add onion and minced garlic and sauté until tender, about 5 minutes.
- Add pato sauce (or tomato sauce if you cant find el pato), diced tomatos and broth. Bring to a low boil and add bay leaves, celery, string beans, green chilies and jalepeno.
- To prepare meatballs mix rice into meat, adding mint leaves salt and pepper.
- last add the egg, combine well.
- Form meat into 1 inch balls & lightly brown in a skillet to lock in juices.
- Return soup to a gentle simmer and add meatballs & zucchini.
- Cover and simmer for ½ hour.
- Add pinches of oregano and salt and pepper if needed.
- Garnish with cilantro & lemon juice.
Nutrition Facts : Calories 63.6, Fat 3.6, SaturatedFat 1.2, Cholesterol 16.6, Sodium 190.8, Carbohydrate 3.2, Fiber 0.5, Sugar 0.8, Protein 4.5
MEXICAN MEATBALL SOUP
Provided by Marcela Valladolid
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
- In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
- Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.
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ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP) - FLAVOR MOSAIC
From flavormosaic.com
Ratings 8Calories 248 per servingCategory Soup
- Mix together by hand 1 pound ground beef, 1/2 cup cooked rice, 1 egg, 1/4 cup chopped onion, 1/2 cup chopped mint or cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon minced garlic, and salt and pepper to taste.
- Deglaze the bottom of the Instant Pot by pouring in a little chicken broth and then scraping the bottom of the Instant Pot with a spatula. Press the sauté button again if it stopped.
ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP) - THE DARING GOURMET
From daringgourmet.com
5/5 (2)Total Time 50 minsCategory Entree, Main Dish, SoupCalories 364 per serving
- Preheat the oven to 400 degrees F.Place all the ingredients for the meatballs in a bowl and thoroughly combine everything. Form the mixture into 1-inch meatballs and place them on a lined cookie sheet. Bake for 16-20 minutes or until cooked through.
- While the meatballs are cooking prepare the rest of the soup: Heat the oil in a large stock pot over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the beef stock and all remaining soup ingredients, except for the cilantro. Bring to a boil, reduce the heat to medium, cover and simmer for 15 minutes. Add the meatballs and cilantro and simmer for another 5 minutes. Add salt to taste.Serve hot sprinkled with some fresh chopped cilantro.
ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP) - I HEART …
From iheartnaptime.net
5/5 (14)Calories 320 per servingCategory Main Course, Soup
- While the meatballs are cooking, add the olive oil to a large pot over medium-heat. Then add in onions and cook for 3 minutes. Next add the garlic, carrots and celery and sauté for 3-5 minutes.
MEXICAN MEATBALL SOUP - RECIPE RUNNER
From reciperunner.com
4.3/5 (16)Total Time 55 minsCategory Soup, Stew + ChiliCalories 309 per serving
- In the bowl of a food processor add the torn up corn tortillas and pulse until they’re the size of crumbs. Set aside a 1/2 cup of the crumbs for the soup and pour the remaining into a large bowl.
- Add the remaining meatball ingredients to the bowl and gently mix together with your hands being careful not to over-mix. Use a tablespoon or tablespoon size cookie scoop to scoop out the meat mixture. Roll into balls and transfer to a plate. Refrigerate until ready to use.
- Wipe out the bowl of the food processor and add in the fire roasted tomatoes, onion, jalapeño, garlic, chipotle, spices, salt and pepper. Process until the mixture is smooth.
- Heat the tablespoon of oil in a dutch oven or large heavy bottomed pot over medium-high heat. Pour the tomato mixture into the pot and cook for 10-12 minutes stirring occasionally. The mixture will get darker in color and be starting to stick to the bottom of the pot.
ALBONDIGAS (MEATBALL) SOUP - EASY MEXICAN RECIPE | THE ...
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OMA'S ALBONDIGAS SOUP - MEXICAN MEATBALL SOUP
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ALBóNDIGAS RECIPE BY BIANCA SANCHEZ - THE DAILY MEAL
From thedailymeal.com
4.5/5 (2)Total Time 1 hr 20 minsCuisine MexicanCalories 569 per serving
- Combine the ground beef, rice, oats, and dried bread crumbs in a large mixing bowl; season with salt, black pepper, and crushed Mexican oregano.
- In a Dutch oven or in stock-pot, pour in 16 cups of water. Carefully drop in the albóndigas, one at a time. (To avoid breaking up the albóndigas, resist the urge to stir.)
ALBONDIGAS - MEXICAN MEATBALL SOUP - ANNA IN THE KITCHEN
From annainthekitchen.com
Cuisine MexicanTotal Time 50 minsCategory Appetizers
- Place the tomatoes, chipotles, garlic cloves, and a tablespoon of minced onion in a blender with ½ cup beef broth. Blend till it is completely pureed.
- In a large mixing bowl, combine the hamburger, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon chili powder, 1 teaspoon Mexican oregano, rice, and egg. Stir to combine.
- Add the tomato puree from the blender and the beef broth. Add the vegetables and cook for 5 minutes.
EASY CROCKPOT ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP ...
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4/5 (3)Total Time 7 hrs 15 minsCategory Main DishCalories 472 per serving
- Combine meatballs, onion, green pepper, garlic, beef broth, salsa, chili powder, and cumin in a crockpot.
MEXICAN ALBONDIGAS MEATBALL SOUP + VIDEO | KEVIN IS COOKING
From keviniscooking.com
5/5 (1)Calories 210 per servingCategory Soup
- To a food processor add the egg, mint leaves, oregano, salt, pepper, cumin, onion and garlic. Process until smooth. Add to the ground meat along with the drained rice and ground chicharron. Blend thoroughly with spatula or hands. Divide the meat into 18 meatballs and set aside on a platter.
MEXICAN ALBONDIGAS SOUP (MEATBALL SOUP) - BOWL ME OVER
From bowl-me-over.com
5/5 (13)Total Time 55 minsCategory Lunch or DinnerCalories 353 per serving
- Mince the onion and garlic. Then add all of the meatball ingredients to a large mixing bowl. Mix together the ingredients until well combined.
- Line a baking sheet with tin foil (makes clean up much easier!) Using a small ice cream scoop, form the meatballs and place on the cookie sheet. You should get about 40 meatballs.
CHICKEN ALBONDIGAS- MEXICAN MEATBALL SOUP - THAI CALIENTE ...
From thaicaliente.com
Reviews 2Category Main Course, SoupCuisine MexicanTotal Time 35 mins
- Shred Zucchini and Carrot and place between 2 paper towels and ring out liquid. Place in a large bowl. Add ground meat, egg, rice, spices, salt and pepper. Mix lightly until incorporated. Cover with plastic wrap and place in the fridge to firm up while you prep the soup. Alternatively the meat mixture can be kept in the fridge overnight if making ahead.
- Heat a large soup pot over medium heat with 1 tbsp of oil. Add the blended tomato mixture and saute for a minute. Slowly add chicken broth or water plus chicken bouillon. Bring to a boil.
- Using an ice cream scoop or large spoon to form uniform meatballs, I was able to make 18 meatballs. Once broth is boiling, carefully place formed meatballs into the soup.
ALBONDIGAS SOUP ~ MEXICAN MEATBALL SOUP - BAREFEET IN THE ...
From barefeetinthekitchen.com
Reviews 9Estimated Reading Time 2 minsServings 12
- Heat the oil in a large soup pot. Add the onions and saute over medium high heat until translucent. Add the garlic and continue cooking until the onions are lightly browned. Add the broth, tomato sauce, chili powder and 1/2 teaspoon mint and bring to a boil.
- Combine the beef, pork, rice, eggs, remaining mint, salt and pepper. Use your hands to mix it together gently, but thoroughly. Use a teaspoon or a small scoop to make 60-80 small meatballs. Scoop a small amount, roll it into a ball and carefully drop it into the soup pot. Stir very gently after every few meatballs, just to make sure none of them are sitting on the bottom. (Once they start to cook, the meatballs will float on the top.)
- After all the meatballs have been added, simmer an additional 30 minutes. (If you are adding vegetables, add them at this time.) When the soup is almost ready, taste the broth and adjust the seasonings to taste. Depending on the broth you use, you might need to add as much as 2 teaspoons additional salt. Enjoy!
ALBONDIGAS SOUP (CALDO DE ALBóNDIGAS) - POSH JOURNAL
From poshjournal.com
Ratings 9Calories 387 per servingCategory Main Dish, Soup
- In a large bowl, mix all the meatballs ingredients just until everything is combined (do not over mix) then chill for at least 10 minutes in the fridge. Use a cookie scoop to grab some raw meat then gently roll between your hands to make perfectly-sized uniform meatballs.
- Heat oil in a large Dutch oven at medium heat. Sauté onion for 4 minutes, add serrano peppers and cook for 1 minute. Add garlic and cook until fragrant.
- Add chicken broth, water, potatoes, and meatballs. Bring the soup to a boil then reduce the heat, cover, and simmer for 15 minutes.
ALBóNDIGAS SOUP (SOPA DE ALBóNDIGAS) - ZESTFUL KITCHEN
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5/5 (2)Calories 268 per servingCategory Main Dish
- Combine pork, rice, mint, parsley, oregano, garlic, egg, salt and pepper in a large bowl. Using moist hands, form into 1-inch meatballs, about 1 tablespoons each. Transfer to a sheet pan and set aside.
- Heat oil in a large pot or Dutch oven over medium. Add onion and cook until starting to soften, about 5 minutes; season with ½ teaspoon each salt and pepper. Add tomato paste, garlic, oregano, and cumin; cook 2 minutes, stirring constantly, until a fond forms on the bottom of the pot.
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