Albondigas Meatballs Soup
Albondigas (Meatball) Soup is a traditional Mexican meatball soup (“albondigas” means “meatballs” in Spanish) with vegetables and always with a distinctive flavor of mint.This soup is made easily in the slow cooker. Place everything in the pot, go off to work and come home to a house filled with an amazing aroma. Add the tender vegetables a the end for the best flavor.
The meatballs are easy to make in a large batch which is a good idea. The extra meatballs can be prepared and frozen to be used later as needed.
- 3 garllic cloves minced
- 1 onion chopped
- 2 tsp cumin
- 3 cloves whole
- 3/4 tsp salt
- 1/4 tsp pepper
- 11/2 lb ground beef
- 8 oz ground pork or chorizo sausage
- 1 egg
- 2/3 cup rice raw
- 1/4 cup mint fresh or 2 T dried
- 1/4 cup cilantro or parsley fresh or 2 T dried
- 1 carrot grated
- 2 hard boiled eggs grated *optional
- 15 oz can of diced tomatoes
- 1/4 cup onion chopped
- 2-3 garlic clove minced
- 1 Tbsp Oil
- 3 quarts broth
- 1 tsp salt
- 2 carrots cut in 1 inch pieces
- 3 celery stalks cut in 1 inch pieces
- 1 pound vegetables green beans, corn, peas, carrorss, your favoriates
In a bowl mix well all the meatball ingredients together. Form mixture into 1-inch meatballs. This is easiest to do with a cookie scoop or tablespoon. Set aside.
Soup Base: Puree tomatoes in a blender or processor. Strain. Heat oil in a slow cooker or 5 qt. pot add garlic, and onion, saute about 5 minutes, add carrots and celery cook 5 minutes then add tomatoes and bring to a boil. Add the broth and simmer for about 15 minutes. Add vegetables, cook 15 minutes then add the meatballs. Cook covered over low heat for 30 minutes.
*Add tender vegetables such as peas or corn on the cob (cut into3 inch pieces) during the last 10 minutes. Adjust salt and pepper.
To finish at the end, season to taste with a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste. Garnish with some mint leaves or toasted tortilla strips and some limes.