ALBONDIGAS! DELICIOUS AND EASY WITH VEGETABLES ❤(meatball soup with vegetables)
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DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Mexican Meatball Soup
There is something comforting about cozying up on the couch with a bowl of soup after a long day. Interestingly, the word, 'restaurant,' (derived from the French word restaurer meaning to restore) was first used in France during the 16th century to describe a highly concentrated soup sold by street vendors and advertised as an antidote to physical exhaustion.
A few years ago while living in Los Angeles, I discovered the joys of Mexican soups and stews. A couple of notable favorites include Birria and Caldo de Res, but by far my favorite Mexican soup is Albóndigas, which literally translates to meatball in Spanish. Luckily, I was able to jot down a family recipe from a friend, whose mother makes an amazing version.
What's great about Albóndigas is that it's super-simple with little precision required. It's a hearty and rustic soup that makes for a quick one-pot meal, perfect for those nights when you're in need of a little TLC.
Albondigas Soup
Makes 4 servings
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup roughly chopped yellow onion
1 1/3 cups ½-inch carrot slices (about 1 large)
1 cup ½-inch potato cubes
2 cans (8 ounces each) beef or chicken stock
1 can (8 ounces) tomato sauce
Meatballs
1 pound lean ground beef
1/3 cup minced onion
1/4 cup uncooked rice (long-grain or short-grain)
½ cup minced fresh mint
1 tablespoon dried oregano
½ teaspoon salt
Pepper, to taste
1 egg
Garnish
Cilantro sprigs
1 lime, quartered (4 wedges)
Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, sauté until the onions are translucent, about 1 minute.
Stir in carrots and potatoes; sauté over high heat to lightly brown, about 1 1/2 minutes.
Add tomato sauce and stock. Stir and simmer, covered, for 15 minutes.
While soup is simmering, make the meatballs. In a large bowl, combine ground beef, onion, rice, mint, oregano, salt, pepper and egg. Form mixture into 1-inch meatballs.
Add the meatballs to the soup. Cover and simmer for 15 minutes more.
Ladle soup into four bowls. Garnish with cilantro and lime wedge, and serve.
While other three-year-old girls played with their Barbie dolls, Joy Liao made herself an imaginary kitchen. She'd pretend to be the butcher at the market, taking a plastic knife to her stuffed animals. (She wasn't a troubled child, promise!) Having an insatiable appetite for all things delicious, Joy grew up in the kitchen learning about cooking from her mother. After college, she pursued an editorial/media career, and more recently, rediscovered her passion for food in the kitchens of Michelin-starred restaurants in San Francisco.
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Caldo de Albóndigas, The Soup Everyone Should Know How To Make | Mexican Meatball Soup
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you the easiest and most delicious caldo de albóndigas! This soup is a soup that everyone should know how to make, its just perfect to enjoy during the cold winter days or just any day!
???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Tip: if you dont want this to be spicy, dont add the last 2 chipotles, and in the blender add only 1 pepper
Ingredients:
For the meatballs;
2 lbs lean ground beef
1 cup white rice
2 eggs at room temperature
¼ white onion;diced
½ cup fresh cilantro or mint; chopped
1 chipotle pepper in adobo sauce ;minced
2 garlic cloves;minced
2 tsp garlic salt
2 tsp oregano
2 tsp black pepper
½ tsp ground cumin
½ tsp salt
Tomato broth;
5 roma tomatoes
¼ onion
2 garlic cloves
3 chipotle peppers in adobo sauce
1 tbsp chicken bouillon
1 tbsp tomato bouillon
½ tsp ground cumin
2 corn on the cob
1-2 chopped chipotle peppers
3 medium size potatoes; chopped into bite size
3 carrots ; chopped into bite size
4 celery stalks; chopped
2 calabacitas (mexican squash or zucchini); chopped into bite size
½ bunch of fresh cilantro or mint
1 serving of love ????
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How To Make Albondigas | Mexican Meatball soup | Albondigas En Caldillo
Here is my basic Albondigas recipe. You can add any veggies you like to make it even heartier.
INGREDIENTS
1 lb ground beef
1 1/2 tbls fresh cilantro
1/4 tsp garlic powder
1 tsp Knorr tomato chicken flavored bullion powder
( Knorr Caldo de tomate con sabor de pollo )
2 to 3 Roma tomatoes
1 small onion
3 cloves garlic
8 cups water
2 tbls tomato chicken flavored bullion powder
2 tbls vegetable oil
Receta para Albondigas
Sopa de Albondigas
Albondigas Recipe
Easy Albondigas Recipe
Mexican Albondigas
Albondigas (Mexican Meatball Soup) | Muy Bueno
Albondigas originated in Spain and means a spicy tomato meatball soup. In my book albondiga soup is the ultimate comfort food.
Recipe:
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Mexican Meatball Soup Recipe | CALDO DE ALBONDIGAS | HD COOKING VIDEOS
Today I am making another childhood comfort food recipe, Caldo de Albondigas, also known as Mexican Meatball Soup. This soup is hearty, fresh and easy to make.
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INGREDIENTS
1 lb (454 g) lean ground beef
1/ cup (87 g) uncooked medium to long grain rice
2 Tbsp chopped fresh cilantro
2 minced garlic cloves
1/2 tsp salt
1/4 black pepper
1/2 tsp granulated garlic powder
1/2 tsp granulates onion powder
2 medium carrots
1 large potato
half of a small onion
1 medium Mexican squash or zucchini
9 oz crushed tomatoes (or 8 oz can of tomato sauce)
2 1/2 quarts (2.36 mL) water
2 1/2 Tbsp Knorr chicken flavored bouillon powder
pepper to taste
- In a bowl combine and mix ground beef, uncooked rice, minced garlic, salt, pepper, garlic powder, onion powder and cilantro
- Form in to 12 to 14 meatballs
- On a medium heat add oil to a preheated pot and sauté chopped onion for a minute
- Then add chopped carrots and potatoes and continue sauté for another minute
- Add squash and optional jalapeño
- After all veggies are sautéed add crushed tomatoes and bouillon powder
- Combine well
- Next add water and pepper to taste
- Bring to a simmer then add meatballs
- Bring to a gentle boil, cover with a lid, lower the heat and cook for 25 to 30 minutes
- Once meatballs, rice and veggies are cooked through, the soup is ready to be served
- Be sure to taste broth and adjust salt or seasonings to your preference
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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