Albóndigas • Mexican Meatball Soup
Have you ever read a book 📙 or watched a movie and came across a dish you never had before then really wanted to try it? It happened to me many times and I’m sure the same applies to you too…
While reading Harriet the Spy by Louise Fitzhugh, tomato sandwich was mentioned. Another one was Poularde de Bresse 🐓 stated in There’s a Moveable Feast, which is Ernest Hemingway’s memoir, Lane Cake in To Kill a Mockingbird, Duck à l’ Orange in another novel I don’t remember, and many more…
When it comes to movies, Timpano from the “Big Night”, Vanilla Custard with Bananas in “Waitress”, or in “Babette’s Feast” where Potage à la Tortue 🐢 (turtle soup) or Blinis Demidoff (buckwheat with caviar & sour cream) are highlighted.
Another iconic “food” moment is when Estelle Reiner said – “I’ll have what she’s having” in Katz’s Delicatessen where Meg Ryan faked an orgasm in the movie “When Harry met Sally”. She was having just a turkey sandwich 🥪 on white bread but boy, I really wanted it too, lol!
The first time I’ve heard about Albóndigas which is a Mexican Meatball Soup was when I watched a romantic comedy called “Fools Rush In” with the late Matthew Perry and Salma Hayek. Of course, I couldn’t resist making it therefore when I went back to Mexico 🛫 in 1998, I did some investigating…
This soup is loaded with yumminess 😋! With a gorgeous mixture of ingredients, these meatballs are incredibly flavorful. I use some cilantro but if I can find some fresh mint (I make this recipe during winter so it’s not always available), I like adding a little to bright things up! For the rice, I opt for basmati.
There’s a nice selection of fresh produce that goes into my Albóndigas • Mexican Meatball Soup; onions, poblano peppers, potatoes, carrots, zucchini, corn, tomatoes, etc. This soup is so wholesome, perfect when the mercury drops 🥶!
Does it take time to make it?
It’s all about being prepared. To allow the flavors from the meat to develop, it’s important to let the mixture chill for 1 hour. From there, the meatballs are formed and cooked for 20 minutes in the oven or until the internal temperature reaches 160ºF, rotating the baking sheet halfway through.
While they’re baking, I start making the soup. If your mise en place (have all the ingredients chopped and ready to go) is done before forming the meatballs then overall, the cooking time shouldn’t be longer than 35 minutes 🕧.
Food Trivia…
Did you know that Katz’s Delicatessen is the oldest deli in New York City 🗽? Established back in 1888, this Manhattan diner is a great spot to enjoy pastrami on rye although I’m sure there are other delicious options to try.
This tasty and hearty recipe is easy to make 👩🍳👨🍳! There’s no right or wrong when making this dish. Some like to use green beans in it while others add celery. Instead of beef broth, chicken is used and the same when flavoring the soup with different seasonings.
I’ve been making my version of Albóndigas • Mexican Meatball Soup for over 25 years and each winter ⛄, I make sure to gather all my ingredients so we can enjoy a nice hot bowl of deliciousness!
Bon Appétit! 🍽
Here are several more Mexican inspired recipes for you to enjoy… 😀
– Slow Cooker Barbacoa Beef
– Pico de Gallo
– Mixed Berry Margarita
– Chiles Rellenos
– Spicy Beef Nacho Supreme
– Fire Roasted Salsa
– Mexican Tostadas
and for even more soup recipes, click on this link… Recipe Category • Soups & Chowders
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Albóndigas • Mexican Meatball Soup
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Ingredients
MEATBALLS
- 1 1/2 lbs. lean ground beef
- 3/4 cup white onions, finely chopped
- 1/4 cup long grain white rice
- 2 large cloves garlic, pressed
- 1 large free-range egg, beaten
- 1/4 cup cilantro, finely chopped tips & tricks
- 1 tsp. ground cumin
- 1 tsp. chipotle chili powder
- 1/2 tsp. dried Mexican oregano leaves
- 1/2 tsp. ground Himalayan pink salt
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns)
SOUP
- 2 tbsp. olive oil tips & tricks
- 1 cup white onions, diced
- 1 cup poblano peppers, diced
- 1 cup carrots, peeled and diced
- ground Himalayan pink salt, to taste and divided
- 2 large cloves garlic, pressed
- 1 tbsp. chipotle pepper in adobo tips & tricks
- 2 cups Yukon Gold potatoes, washed and cubed
- 1 can (15 oz.) fire roasted diced tomatoes tips & tricks
- 1 can (14 oz.) corn kernels, drained
- 1 can (8 oz.) tomato sauce
- 6 cups low-sodium beef broth
- 1 medium zucchini, quartered and diced
- 1 tsp. dried Mexican oregano leaves
- 1 tsp. ground cumin
- freshly ground black pepper (I always use mixed peppercorns), to taste
- 1/2 tbsp. freshly squeezed lime juice tips & tricks
- 1/4 cup chopped cilantro, for garnish tips & tricks
Directions
- In a large bowl, combine meatball ingredients. Mix well and cover with plastic wrap making sure it touches the surface. Transfer to the fridge for 1 hour.
- Preheat oven to 425ºF. Line a large baking sheet with foil lightly coated with cooking spray.
- Using a measuring scoop, form meat into 1 ½ inch balls and place them on the prepared baking sheet.
- Transfer to the preheated oven and bake for 20 minutes or until the internal temperature reaches 160ºF, rotating the baking sheet halfway through.
- Remove from the heat and set aside until needed.
- Meanwhile, in a Dutch oven over medium-high heat, add oil and when hot, add onions, poblano peppers and carrots; season with salt. Sauté the vegetables for 5 minutes.
- Add garlic and sauté for 1 minute. Add chipotle pepper in adobo and stir to coat.
- Add potatoes, diced tomatoes, corn cornels, tomato sauce, and beef broth; stir well.
- Increase the heat to high and bring the mixture to a boil. Reduce to medium-low and simmer for 10 minutes, stirring often.
- Add zucchini, oregano, cumin, salt and pepper; stir well.
- Increase the heat to high, bring the mixture to a boil, cover, reduce the heat to medium-low and simmer for another 10 minutes or until potatoes and zucchini are tender (or almost).
- Add baked meatballs pushing them down into liquid to submerge and bring the mixture back to a simmer.
- Start the timer and cook for 5 minutes or until heated through and the rest of the ingredients are tender
- Serve soup in warm bowls, add lime juice and garnish with chopped cilantro.
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