Authentic Mexican Meatball Soup Albondigas Recipes

MEXICAN MEATBALL SOUP

Steps:

• Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren't juicy and your blender is having a hard time blending, add ¼ cup of water.
• Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.
• To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.
• Place meat in a large bowl and make a well in the center.
• Grind garlic clove and peppercorns in your molcajete (the flavors won't be able to compare if you use the dried form, but they'll still work fine). Once ground, add it to the meat, as well as the bread soaked in milk and the beaten egg. Season with salt.
• Gently mix with your hands or a wooden spoon. Do not over-mix or your meatballs will be hard. Next, form the small balls (the size of a golf ball) with your hands, without forcing or putting too much pressure on the meat, and carefully drop them into the simmering tomato broth. Keep making the meatballs, repeating this process. Once all of the meatballs are in the broth, cook for another 15 to 20 minutes. 5 minutes before they're done, add the chopped cilantro and season with salt. In this step, add any extra vegetables you want in your soup to cook along with the meatballs.

AUTHENTIC MEXICAN MEATBALLS (ALBONDIGAS MEXICANAS)

Steps:

• Start by adding the 1/2 cup of white rice to a pan with 1/2 cup of water and let boil for 10 minutes to partially cook the rice. Let cool and set aside.
• Add all of the meatball ingredients, including the rice, in a large bowl and mix well.
• Once combined, form balls that are approximately 1 inch in diameter, and place on a baking sheet.
• Bake at 400 degrees Fahrenheit for about 15 minutes or until sufficiently browned on the outside.
• Separately, blend the ingredients for the salsa in a blender, and then saute the salsa with 1 tsp of olive oil over medium-high heat. Add the potatoes and let boil for approximately 5 minutes.
• Add the celery and the cooked meatballs.
• Add additional salt and pepper to taste and let simmer for approximately 20 minutes longer until the meatballs and potatoes are completely cooked through.
• Accompany with rice, beans, and tortillas.

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
• In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
• Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
• Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

ALBONDIGAS AUTHENTIC MEXICAN STYLE MEATBALL SOUP RECIPE - (4.3/5)

Steps:

• To make the meatballs, combine all ingredients in a large bowl and mix well. Take your time to thoroughly mix the ingredients. Using a big spoon (to measure) or just your hands grab about 1 "big" golf ball size portion of your mixture and roll it into a tightly packed ball and set it on a plate or piece of foil. Continue making the meatballs until all of the mixture has been used. Prepare the veggies for the soup. Roast the poblano chili's over a medium high flame for about 7 - 10 minutes. You'll need tongs to turn them often, being careful not to break the skins. The intent is to blister and blacken the skin, not to cook them completely. You can also roast them in a preheated 500 degree oven directly on the rack following the same steps above. They'll take a little longer to blister so keep a close eye on them. When the skins have blistered transfer them to a bowl and cover them so that they steam. This will make it easier to peel. Let them steam for about 5 minutes. Remove the skins by peeling them off with your hands or a knife. This is a messy job, a trick is to peel them under running water. Cut off the tops and slide them lengthwise, removing the seeds. For the rest of the veggies, peel and slice carrots into about 1/2 inch slices. Slice the celery and onions so all of the veggies are about the same size. Cut the tomatoes into 1/2 inch dice. Set all of your veggies aside for now. Your prep is done so let's make some awesome Albondigas soup! Add your beef broth (or water and bouillon) the bay leaves, chili powder and cumin, to a large stock pot and bring it to a boil. Now add your meatballs, carrots, onion and celery to your pot and turn the heat down to simmer (about medium low heat). Simmer for about 1 hour covered. At this point your meatballs and veggies will be getting nice and tender so add your diced tomatoes and chopped roasted poblano chili's. Cover and simmer for another 30 to 45 minutes. It's now ready to eat so place about 2 meatballs into a bowl and fill with your delicious veggies and broth. Dig in, you'll love it! Garnish with avocado slices, tortilla chips, cilantro or whatever you like!

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

Steps:

• Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
• Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
• Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
• Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
• Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

AUTHENTIC SOPA DE ALBONDIGAS (MEATBALL SOUP)

Steps:

• Mix the meatball ingredients together in a bowl until combined. Shape the meatballs into walnut sized balls. Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them.
• Place the dry chilies, garlic cloves and tomato into a small sauce pan. Fill with water until the chilies are completely covered. Boil the chilies and tomato on medium high heat for 15 minutes. Cover and set aside.
• In a large stock pot, heat the oil. Saute the onions for 2 minutes. Add in the carrots and stir. Pour in the water, cumin, bouillon cubes, chayote, potatoes and green beans.
• While the soup is heating up, place the tomato, chilies and garlic in the blender with 2 cups of fresh water. Blend on high or 5 minutes.
• Using a fine mesh strainer, strain the blended chile into the stock pot scraping the bottom with a spoon. This may require two or three times (seeds and skins will get stuck so you may have to do this in two or so batches rinsing the sieve clean after each time.) Once you have strained all of the chile into the stock pot, stir and bring to a boil. Once the soup is boiling taste the soup and add salt if needed. Cook the soup for 15 minutes.
• Next, turn the heat down to medium low. Add in the meatballs one at a time until they are all in the pot. Gently stir the soup to make sure the meatballs are incorporated in with the broth and vegetables. Cover the soup and cook for an additional 30 minutes.
• Serve the soup in bowls garnished with chopped cilantro and lime wedges.
• Enjoy!

MEXICAN MEATBALL SOUP

Steps:

• In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
• In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
• Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.

ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP)

Steps:

• Make the soup base: Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

MEXICAN MEATBALL SOUP - ALBONDIGAS

Steps:

• Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
• Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
• Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.