Albondigas is a Mexican meatball soup recipe that’s both filling and tasty. It’s a famous soup that you’d get acquainted with when you visit the country of Mexico. Here’s a very simple recipe you can make when you are craving a Mexican dish.
Mexican Albondigas
Print RecipeIngredients
- Meatball Ingredients
- 1 pound of lean ground beef
- 1 pound of ground pork
- 1 pound of chorizo
- 2 large eggs (beaten)
- 1 cup of fresh cilantro
- 2 medium carrots
- 1 fresh jalapeno
- 3 cups of cooked white rice
- 1 1/2 teaspoon of salt
- 1 teaspoon of black pepper
- 2 teaspoons of ground cumin
- Soup Ingredients
- 12 cups of chicken broth
- 1 (28-ounce) can of whole tomatoes
- 1 or 2 medium russet potatoes, 1 1/2-inch slice
- 2 medium carrots, cut in 1 1/2-inch slice
- 2 or 3 medium zucchini, cut in 1 1/2-inch slice
- 2 or 3 medium summer squash, cut in 1 1/2-inch slice
- 1 jalapeno, finely diced
- 1 onion, cut lengthwise into 8s
- 6 stalks of celery, cut in 1 1/2-inch slice
- 1 cup of fresh cilantro
- 2 1/2 teaspoons of Mexican oregano
- 1 teaspoon of ground cumin
- 2 teaspoons of beef soup base
- 1 1/2 teaspoon of salt
- 1 teaspoon of black pepper
Instructions
Meatball Instructions
- Place jalapeno, carrots, cilantro, and garlic into a food processor and process to a medium-fine chop.
- Mix ground beef, ground pork and chorizo in a large bowl by hand with the 2 eggs, salt, pepper, cumin and cooked rice.
- Form meatballs and refrigerate them until needed.
Soup Instructions
- Add chicken stock to a large stockpot.
- Bring to a slow boil at medium-high heat.
- Add soup base, cilantro, oregano, cumin, salt, and pepper and stir.
- Add carrots and stir and return to a low boil.
- Cover and cook for 5 minutes.
- Add celery, potatoes, onion, and jalapeno.
- Return to boil, cover and cook for 5 minutes.
- Add tomatoes and reduce heat to simmer.
- Add meatballs slowly and return to a simmer.
- Cover and cook for 10 to 15 minutes, stirring occasionally.
- Add zucchini and yellow squash
- Stir, cover, then cook for an additional 10 minutes stirring once or twice.
- Albondigas is done when squash is tender but not falling apart.
- Enjoy!
