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
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
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.
BONNIE'S MEXICAN ALBONDIGAS SOUP (MEATBALLS)
We used to frequent a little Mexican restaurant when we lived in California many years ago, and they served their signature Albondigas Soup. It was just a little Mom and Pop restaurant but they had the best Mexican Food we ever ate. Their soup was our favorite and we ordered it every time we went there. I tried to get the...
Provided by BonniE !
Categories Other Soups
Time 1h10m
Number Of Ingredients 21
Steps:
- 1. Make the meatballs first. In a large mixing bowl combine the lean ground beef, beaten egg, garlic, bread crumbs, pine nuts, salt and pepper and mix with your hands. I make a long rope of the beef on the cutting board about one inch high and then I cut slices about 1/2 inch wide. Take each slice and roll it into a meatball about one inch in diameter. This technique helps to have more uniform slices. Place all the balls in a bowl in the refrigerator.
- 2. Make the soup and add to a large soup pot, the tomatoes, beef broth, water, potatoes, carrots and onion. Add the chili powder, bay leaf, cilantro, salt. Mix well and bring to a boil and simmer until carrots are tender. You should see an orange ring begin to form around the pan from the chili powder. Add more if you like it hotter.
- 3. Add the meatballs a little at a time to the soup so it doesn't stop boiling, Don't boil on too high heat or it will tear up your meatballs. Simmer meatballs 30 minutes.
- 4. Add sherry before serving and stir gently. Put a dash of tobasco in each bowl before serving. Enjoy!
- 5. Cook's Tip: The original recipe I created was a clone of the restuarant's recipe, and it did NOT have carrots, onions and potatoes in it. It was a true meatball soup. I added those vegetables later to make a more hearty soup.
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
MEXICAN MEATBALL SOUP OR ALBONDIGAS!
Provided by Sandy
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over medium heat. Add onion, carrot and chile. Cook until onion is translucent and is tender, about 5 minutes.
- Stir in oregano, cumin, and zucchini; cook 2 minutes.
- Add tomatoes, stock, water, salt, and pepper (optional). Bring to a boil, reduce heat and simmer for 15 minutes.
- Add meatballs and corn and simmer until meatballs are cooked through and hot.
- Divide cooked rice between 6 serving bowls and ladle soup over top.
- Makes 6 servings.
SOPA DE ALBONDIGAS (MEXICAN MEATBALL SOUP)
It's kind of funny for a gringa like me to say this is a favorite I grew up on, but it's true; my dad learned it from a Mexican friend way back, and it's been my favorite soup as long as I can remember. My dad always uses celery; I don't always have it around, it's fine to omit it. Feel free to adjust seasonings to taste. The tomatillos thicken this dish as well as adding flavor; I haven't seen them in any other recipe, but I consider them essential! Almost all measurements are approximate; I just judge by eye and throw stuff in! This soup is killer with homemade tortillas.
Provided by ketchupqueen
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a dutch oven or other soup pot with tight-fitting lid, saute onion, garlic, celery (optional), and cumin seed in hot oil until onions begin to look clear.
- Add broth, tomatoes (with juice), water, tomatillos, and cilantro.
- Add salt and pepper to taste.
- Bring to a boil.
- Reduce to a simmer and add carrots and rice.
- Make meatballs: Begin by mixing breadcrumbs, cumin, oregano, and garlic powder.
- Knead in ground beef until thoroughly mixed.
- Add egg and knead in.
- (If needed, add additional breadcrumbs; texture at this point should be slightly firmer than ground beef with nothing added.) Form into small (about 1/2-inch) meatballs.
- Bring broth back to a boil.
- Add meatballs to hot broth.
- Reduce to a simmer and cook for about 30 minutes.
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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.
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- Start by making the meatballs. Place all ingredients in a medium bowl (ground sirloin through cilantro) and mix well with hands until ingredients are evenly incorporated.
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Estimated Reading Time 5 mins
- Stir together corn chips and milk in a large bowl; let stand about 5 minutes or until chips soften. Stir in onion, garlic, cilantro, cumin, eggs, salt and pepper. Fold in beef. Shape into 1 1/2-inch meatballs (about 2 tablespoonfuls each). Evenly space meatballs on a cookie rack set in a deep sided baking sheet or on a broiler pan.
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Reviews 1Servings 8Cuisine Comfort Food, Hispanic, MexicanTotal Time 1 hr 30 mins
- Fill a medium-sized pot halfway full with water and bring to a rolling boil. Add rice and ½ teaspoon salt and cook, stirring occasionally, for 6 minutes. Drain rice and rinse thoroughly in cold water. Drain as much water as possible.
- Add 1 cup of the parboiled rice to a large bowl, setting aside remaining rice for the soup. Add the egg and to the bowl with the rice and whisk together. Add remaining meatball ingredients and mix well. Form mixture into tablespoon-sized balls and place on a parchment-lined baking sheet. Keep covered in the fridge until ready to add to the soup.
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