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Albondigas Soup Recipe With Rice

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Albondigas (Mexican Meatball Soup)
Albondigas (Mexican Meatball Soup) from www.yellowblissroad.com

Description

Albondigas soup is a traditional Mexican soup that is packed with flavor and perfect for a chilly evening. The soup is made with meatballs, vegetables, and rice in a delicious broth. This recipe is easy to make and can be customized to suit your taste preferences.

Prep Time

Prep time for this soup is around 20 minutes.

Cook Time

Cook time for this soup is around 30 minutes.

Ingredients

  • 1 pound ground beef
  • 1 egg
  • 1/4 cup cooked rice
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 6 cups chicken broth
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped zucchini
  • 1 can diced tomatoes, drained
  • 1/2 cup uncooked rice
  • 1/4 cup chopped fresh cilantro

Equipment

  • Large mixing bowl
  • Large pot
  • Cooking spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. In a large mixing bowl, combine the ground beef, egg, cooked rice, onion, garlic, cilantro, cumin, oregano, salt, and pepper. Mix well.
  2. Shape the meat mixture into small meatballs, about the size of a golf ball.
  3. In a large pot, heat the chicken broth over medium-high heat.
  4. Add the onion, carrots, celery, zucchini, and diced tomatoes to the pot. Stir well.
  5. Add the uncooked rice to the pot and stir well.
  6. Bring the soup to a boil and then reduce the heat to low.
  7. Gently add the meatballs to the soup.
  8. Cover the pot and simmer for 20-25 minutes or until the meatballs are fully cooked.
  9. Stir in the fresh cilantro just before serving.
  10. Serve hot and enjoy!

Notes

  • You can use any type of ground meat for this recipe.
  • You can add more or less vegetables depending on your preferences.
  • If you like a spicier soup, you can add some chopped jalapeño pepper.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

Calories: 274 | Total Fat: 11.5g | Saturated Fat: 4.3g | Cholesterol: 84mg | Sodium: 716mg | Carbohydrates: 19.4g | Fiber: 2.4g | Sugar: 3.8g | Protein: 23.7g

Recipe Tips

  • Make sure your meatballs are uniform in size so they cook evenly.
  • You can make the meatballs ahead of time and store them in the refrigerator until you're ready to add them to the soup.
  • If you're short on time, you can use pre-made meatballs instead of making your own.
  • You can adjust the seasoning to suit your taste preferences.
  • Don't skip the fresh cilantro - it really adds a lot of flavor to the soup!

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