Albondigas - Mexican Meatball Soup Recipe

Name: Albondigas - Mexican Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs:; 1 lb grass fed ground beef; salt and pepper (white or black); 1 clove garlic, chopped; 1 tsp coriander seeds, freshly ground; 1-2 crushed mint leaves, finely chopped (optional); 1/3 cp of toasted bread crumbs; 1/2 tsp baking powder; 2-3 Tbs white jasmine rice; 1 large egg; Broth or Caldo:; 1-2 Tps cooking oil; 1 chopped small brown onion; 1 clove garlic, chopped; 1 tomatoe, chopped or blended; 3-4 carrots, chopped on the diagonal; 1 potatoe; Any two of the following--; 2-3 crooked neck squash; 1-2 yellow button squash; 1/2 medium mexican zucchini; chopped into cross sections.; fresh corn on the cob chopped into 1-1 1/2 inch cross sections (or frozen kernels); 1/2 tsp ground cumin or freshly ground cumin seeds; 1 bunch cilantro, washed; Served with:; warm corn tortillas; lemon or Mexican lime cut in half

Servings: persons

Meatballs:
1 lb grass fed ground beef
salt and pepper (white or black)
1 clove garlic, chopped
1 tsp coriander seeds, freshly ground
1-2 crushed mint leaves, finely chopped (optional)
1/3 cp of toasted bread crumbs
1/2 tsp baking powder
2-3 Tbs white jasmine rice
1 large egg
Broth or Caldo:
1-2 Tps cooking oil
1 chopped small brown onion
1 clove garlic, chopped
1 tomatoe, chopped or blended
3-4 carrots, chopped on the diagonal
1 potatoe
Any two of the following--
2-3 crooked neck squash
1-2 yellow button squash
1/2 medium mexican zucchini
chopped into cross sections.
fresh corn on the cob chopped into 1-1 1/2 inch cross sections (or frozen kernels)
1/2 tsp ground cumin or freshly ground cumin seeds
1 bunch cilantro, washed
Served with:
warm corn tortillas
lemon or Mexican lime cut in half

1
Set kettle to boil 5 cups of water.
2
Meatballs:
3
Spread ground beef in a large bowl. Season with salt and pepper and mix. Spread again and add everything else, mixing ingredients very well into a ball. Take about a tablespoon of meat and roll into a small ball, with a cross section between the size of a quarter and a one dollar coin, and place into a separate bowl or plate. Do this for the rest of the meat.
4
Caldo:
5
Heat up cooking oil, and saute onions when oil is hot. Stir for 1 min. Add garlic and stir for another minute. Add 4 cups of hot water plus the tomatoe. Drop meatballs in one by one so as not to splash. Drop carrots in right away. After water begins to boil, add potatoe. Wait for water to begin to boil again then add squash and corn. Simmer for another 7-10 min. adding salt or water as needed. When the rice in a meatball is thoroughly cooked turn off heat. Add cumin and stir in and last time check if needs any salt. Chop or rip cilantro into soup and stir.
6
Serve warm to hot in a wide shallow bowl with warm corn tortillas and half of a Mexican lime or lemon.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Meatballs:, 1 lb grass fed ground beef, salt and pepper (white or black), 1 clove garlic, chopped, and more.

Yes, Albondigas - Mexican Meatball Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Albondigas - Mexican Meatball Soup

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