Ingredients
For the Meatballs:
1 pound ground beef or pork (or a mix of both)
1/2 cup uncooked white rice
1/4 cup finely chopped onion
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1 egg
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
For the Soup:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 large tomatoes, chopped (or 1 can of diced tomatoes)
4 cups beef or chicken broth
2 cups water
2 medium carrots, sliced
2 medium potatoes, cubed
1 medium zucchini, sliced
1/2 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon ground oregano
Salt and pepper to taste
Optional: 1-2 jalapeños, chopped (for a spicier soup)
Fresh lime wedges and additional chopped cilantro for serving
Instructions
Preparing the Meatballs
Mix the Meatball Ingredients: In a large bowl, combine the ground meat, uncooked rice, chopped onion, cilantro, minced garlic, egg, ground cumin, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Form the Meatballs: Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or tray and set aside.
Cooking the Soup
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
Add the Tomatoes: Stir in the chopped tomatoes (or canned diced tomatoes) and cook for an additional 5 minutes, allowing the tomatoes to soften and release their juices.
Add the Broth and Water: Pour in the beef or chicken broth and water. Bring the mixture to a boil.
Add the Meatballs: Carefully drop the prepared meatballs into the boiling broth. Reduce the heat to a simmer and cook for about 20 minutes, or until the meatballs are cooked through and the rice is tender.
Add the Vegetables: Add the sliced carrots and potatoes to the pot. Continue to simmer for another 10 minutes, or until the vegetables begin to soften.
Add the Zucchini and Seasonings: Stir in the sliced zucchini, chopped cilantro, ground cumin, ground oregano, salt, and pepper. If desired, add the chopped jalapeños for extra heat. Simmer for an additional 5-10 minutes, or until all vegetables are tender and the flavors have melded together.
Final Adjustments: Taste the soup and adjust the seasonings as needed. If the soup is too thick, add a little more water or broth.
Serving the Albondigas Soup
Garnish and Serve: Ladle the soup into bowls, ensuring each serving has a generous portion of meatballs and vegetables. Garnish with fresh cilantro and a squeeze of lime juice. Serve with warm tortillas or crusty bread for a complete meal.
Nutritional Information (Per Serving)
Calories: 320
Protein: 18g
Fat: 15g
Carbohydrates: 28g
Fiber: 4g
Sugars: 6g
Sodium: 720mg
Tips and Variations
Meat Choices: For a lighter version, use ground turkey or chicken instead of beef or pork. You can also mix different types of meat for varied flavors.
Vegetable Options: Feel free to add other vegetables like bell peppers, corn, or green beans. The choice of vegetables can be tailored to your preferences or what you have on hand.
Rice Alternatives: While white rice is traditional, you can substitute it with brown rice or quinoa for added nutrition. Keep in mind that cooking times may vary.
Spice Level: Adjust the spice level by adding more or fewer jalapeños or incorporating different chili peppers. A dash of hot sauce can also be a great addition.
Herb Variations: Experiment with different herbs like fresh mint or parsley to give the soup a unique twist.
Broth Base: The type of broth you use can change the flavor profile. For a richer taste, use homemade broth or stock. Vegetable broth can be used for a lighter, vegetarian version.
Serving Suggestions: Serve with avocado slices, a dollop of sour cream, or a sprinkle of queso fresco for added richness.
Storage and Reheating: Albondigas soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of water if the soup has thickened.
Cultural Significance and History
Albondigas soup is more than just a meal; it’s a culinary tradition that has been passed down through generations. Originating during the Spanish colonization of Mexico, the dish blends Spanish and indigenous cooking techniques and ingredients. Over time, it has become a staple in Mexican households, often served during family gatherings and festive occasions. Each region of Mexico has its variation, reflecting local tastes and available ingredients. The dish’s adaptability and comforting nature have contributed to its enduring popularity.
Conclusion
Albondigas soup is a timeless dish that continues to warm hearts and satisfy appetites around the world. Whether you’re seeking a comforting meal on a cold day or a dish that brings people together, this traditional Mexican soup is a perfect choice. With its rich history, flavorful broth, and hearty meatballs, albondigas soup is a testament to the enduring appeal of Mexican cuisine. Enjoy this beloved recipe, and don’t hesitate to make it your own by experimenting with different ingredients and flavors.
