Try the best albondigas soup recipe ever

Albondigas Soup

We went to a favorite Mexican restaurant the other day and my husband ordered albondigas soup.  It was really good and I wondered why I never make it.  Today I decided to change that.  I looked at his soup to see what was in it and of course, I tasted it so that I could make it myself. 

This is my version of a great soup.  The ingredient list is long, but there's nothing on it that you probably do not already have in your pantry and fridge.  You can eliminate  the red pepper and celery slices, if desired, but they were in the soup at the restaurant so I added them here.

You can also change the spice level by using different types of Rotel tomatoes.  We often use mild, but used the original version today.  They also have a 'call the fire department' spice level if that's your choice.  Here's the recipe:

 

 

 

Albondigas Soup

Serves: 6 

Meatballs

·       1 lb   Lean ground beef

·       2       Cloves garlic, minced

·       ½ medium       Onion, diced small

·       ½ cup  Cooked rice

·       Egg, beaten

·       1 tbsp  Dried parsley

·       1 tbsp  Dried oregano

·       1 tsp Ground cumin

·       ¾ tsp   Chili powder

·       ¼ tsp Freshly ground black pepper

·       1 tsp  Kosher salt

Soup

·       2 tbsp Oil

·       ½ medium  Onion, diced

·       Carrot sliced thinly on the bias

·       10     OR Baby carrots, quartered

·       2 medium        Potatoes, peeled and diced into 1/4" cubes

·       3 cloves           Garlic, minced

·       3 cups Beef broth

·       3 cups Chicken broth

·       1 can (10 oz)   Rotel tomatoes (use spiciness you prefer)

·       ¼ tsp Freshly ground black pepper

·       ½ tsp Kosher salt (or to taste)

·       ¼ cup  Red pepper slices, optional

·       ¼ cup  Celery slices, optional

·       Zucchini, sliced on the bias

·       ¼ cup  Fresh cilantro chopped 

To make the meatballs, add all the meatball ingredients together in a bowl.  Mix until combined.  Do not over mix. Shape into about 30, 1” meatballs.   This is very easy to do if you use a cookie scoop.  You should get about 30 meatballs.  Refrigerate the meatballs until you are ready to use.   

Heat the oil in a large stock pot.  Add onions and cook until onion is translucent.    

Add carrots and potatoes to pot.  Sauté for about 5 minutes.  Add the garlic and sauté for about 30 seconds, being careful not to burn the garlic.   

Add chicken and beef broth as well as the Rotel tomatoes, salt and pepper. (Note: you can use all chicken or all beef if desired.)  Bring to a boil and turn down heat and let simmer for about 5 minutes. 

Gently add meatballs to the pot.  Cover and let cook over medium heat for another 15 minutes or until meatballs are done (160°).  Test that the potatoes and carrots are just about done.  If not cook for another minute or so. 

Add in red pepper and celery slices, if using, as well as the zucchini.  Cover and cook for another few minutes.  DO NOT OVERCOOK THE ZUCCHINI.  It should retain a little bite.  Add in the cilantro and adjust the salt and pepper. 

Serve over a little rice, if desired.