Albondigas Soup Recipe
Warm up with a bowl of Albondigas Soup, a traditional Mexican dish that is both comforting and nutritious. This hearty soup features tender meatballs, vibrant vegetables, and aromatic spices, making it a delightful meal for any occasion. Perfectly seasoned and bursting with flavor, this recipe will have everyone asking for seconds. Let’s dive into the details of preparing this delicious dish that is sure to become a family favorite.
Ingredients
- 1 lb ground beef
- 1/4 cup rice
- 1 egg
- 1/4 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper, to taste
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 bell pepper, diced
- 2 carrots, sliced
- 1 zucchini, diced
- Fresh cilantro, for garnish
Servings and Cooking Time
This recipe serves 6. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 bowl) contains approximately 320 calories, 22g protein, 15g fat, 28g carbohydrates, and 4g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
- In a large bowl, combine ground beef, rice, egg, onion, garlic, cumin, salt, and pepper.
- Mix well and form into small meatballs, about 1 inch in diameter.
- In a large pot, heat chicken broth over medium heat.
- Add diced tomatoes, bell pepper, carrots, and zucchini to the broth.
- Bring the mixture to a gentle boil.
- Carefully add the meatballs to the boiling soup.
- Reduce heat and let simmer for about 20 minutes.
- Stir occasionally to ensure meatballs cook evenly.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro.
Alternative Ingredients
You can substitute ground beef with ground turkey or chicken for a lighter option. Additionally, if you prefer a vegetarian version, use lentils or plant-based meat alternatives.
Serving and Pairings
Albondigas soup pairs well with warm corn tortillas or crusty bread. A side of avocado slices or a fresh garden salad can complement the meal beautifully.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat. This soup can also be frozen for up to 2 months; just remember to freeze it without the fresh cilantro.
Cooking Mistakes
- Overcooking the meatballs can make them tough; cook just until done.
- Using too little seasoning can lead to bland soup; taste as you go.
- Not simmering long enough can prevent flavors from melding.
- Using cold broth can lower the cooking temperature; always use warm broth.
- Skipping the fresh cilantro can lessen the dish’s freshness.
Helpful Tips
- For added flavor, sauté onions and garlic before adding them to the meat mixture.
- Experiment with different vegetables like corn or green beans.
- Let the soup cool completely before storing to avoid condensation.
- Garnish with lime wedges for a zesty kick.
FAQs
Can I make Albondigas soup in advance?
Yes, you can prepare the soup a day ahead. It tastes even better the next day as flavors meld.
What type of rice works best in this recipe?
Long-grain white or brown rice works well. Make sure to adjust cooking time if using brown rice.
Can I add pasta to Albondigas soup?
Yes, small pasta like orzo or ditalini can be added for extra heartiness. Cook pasta separately and add it before serving.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and ensure your meat is gluten-free.
What can I do with leftovers?
Leftovers can be reheated or used as a filling for tacos or burritos for a different twist.
Conclusion
Albondigas soup is a nourishing and flavorful dish that brings warmth and comfort to any table. Whether enjoyed on a chilly evening or shared with loved ones, this recipe is sure to impress. Dive into this delightful soup and savor each spoonful!
Albondigas Soup Recipe
Ingredients
- 1 lb ground beef
- 1/4 cup rice
- 1 egg
- 1/4 onion finely chopped
- 2 cloves garlic minced
- 1 tsp cumin
- Salt and pepper to taste
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 bell pepper diced
- 2 carrots sliced
- 1 zucchini diced
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine ground beef, rice, egg, onion, garlic, cumin, salt, and pepper.
- Mix well and form into small meatballs, about 1 inch in diameter.
- In a large pot, heat chicken broth over medium heat.
- Add diced tomatoes, bell pepper, carrots, and zucchini to the broth.
- Bring the mixture to a gentle boil.
- Carefully add the meatballs to the boiling soup.
- Reduce heat and let simmer for about 20 minutes.
- Stir occasionally to ensure meatballs cook evenly.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro.
