A Hearty Delight: Albondigas Soup

Introduction

Albondigas soup is a comforting dish that has found its way into my family’s heart—and our dinner table. The first time I made it, I was surprised at how quickly my kids devoured the meatballs, and they kept asking for seconds! The combination of tender meatballs, vibrant vegetables, and rich broth is irresistible. As a bonus, it’s an easy way to sneak in some healthy ingredients, and the aroma that fills the kitchen while it simmers is nothing short of heavenly. This soup has become a staple in our home, perfect for cozy evenings or when I need to impress guests. Here’s how you can make this delightful dish yourself!

Ingredients

For the Meatballs:

• 1 lb ground beef or sirloin (90/10)
• 1/4 white onion, finely minced
• 1/2 cup cooked white rice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon ancho chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 egg
• 1/3 cup minced cilantro
• 1/4 cup chopped fresh mint

For the Albondigas Soup:

• 4 roma tomatoes, quartered
• 4 garlic cloves
• 3-4 chile de arbol
• 4 tablespoons olive oil
• 3/4 white onion, diced
• 1 lb Yukon gold or baby potatoes, chopped
• 3 medium carrots, peeled and chopped
• 6 cups chicken or beef stock
• 1 beef or chicken bouillon cube
• 2 cups green beans, cut into 1″ pieces
• 1 large zucchini, chopped
• 1/3 cup chopped cilantro

Instructions

Make Meatballs:

1. In a large mixing bowl, combine all meatball ingredients. Mix by hand until just combined.
2. Portion meat mixture and roll into balls (about 1-2 tablespoons each). Place on a parchment-lined baking sheet.
3. Broil meatballs on high for 7-8 minutes, or until just barely browned. Remove from oven and set aside.

Make Albondigas Soup:

1. Preheat oven to 425°F. Line a small baking sheet with parchment paper.
2. Toss quartered tomatoes and garlic cloves with 2 tablespoons of olive oil and season with salt and pepper. Place on the tray and roast for 25 minutes until tomatoes are blistered.
3. Transfer the roasted mixture to a blender with chile de arbol and blend until smooth.
4. Heat remaining olive oil in a large Dutch oven or soup pot over medium heat. Add diced white onion and the blended tomato mixture. Cook for 3-4 minutes until some of the liquid has evaporated.
5. Add chicken stock, bouillon, carrots, and potatoes to the pot and bring to a simmer. Carefully add the meatballs, cover, and simmer for 30 minutes.
6. Add zucchini and green beans to the pot and simmer for another 5-10 minutes until veggies are just barely tender. Season soup to taste with salt and pepper. Stir in chopped cilantro.
7. Ladle into bowls and serve with limes and tortillas on the side for dipping.

Nutrition Facts

• Servings: 6
• Calories per Serving: Approximately 350 calories

Preparation Time

• Total Time: About 1 hour
• Prep Time: 20 minutes
• Cook Time: 40 minutes

How to Serve

• Ladle soup into bowls.
• Serve with lime wedges for squeezing over the soup.
• Offer warm tortillas or crusty bread for dipping.
• Garnish with additional cilantro if desired.
• Pair with a light salad or avocado slices for a complete meal.

Additional Tips

1. Customize the Meat: Try using ground turkey or chicken for a leaner option.
2. Adjust Spiciness: If you prefer a milder soup, reduce the number of chile de arbol or remove the seeds.
3. Make Ahead: Prepare the meatballs and soup base a day in advance. The flavors deepen overnight!
4. Veggie Boost: Feel free to add more vegetables, like bell peppers or corn, for added nutrition.
5. Serving Temperature: The soup tastes even better the next day, as the flavors meld beautifully.

Recipe Variations

• Herbed Meatballs: Add Italian herbs like oregano and basil for a different flavor profile.
• Spicy Twist: Incorporate diced jalapeños or chipotle peppers for extra heat.
• Vegetarian Version: Use plant-based meat substitutes and vegetable stock, and add more beans for protein.
• Rice Alternatives: Substitute quinoa or couscous for the rice in the meatballs for a different texture.
• Add Grains: Stir in cooked barley or farro for a heartier soup.

Serving Suggestions

• Serve with a side of fresh guacamole or salsa.
• Pair with a crisp green salad to balance the meal.
• Offer a selection of toppings like diced avocado, shredded cheese, or sour cream.

Freezing and Storage

• Freezing: Allow the soup to cool completely, then portion into airtight containers. Freeze for up to 3 months. Reheat on the stovetop or microwave, adding a splash of water or stock if needed.
• Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stove.

FAQ Section

1. Can I use frozen vegetables?
   • Yes! Frozen vegetables work well in this soup. Just add them during the last few minutes of cooking.
2. What can I substitute for cilantro?
   • Parsley or basil can be used as a substitute if you’re not a fan of cilantro.
3. How do I know when the meatballs are cooked?
   • The meatballs should be browned and cooked through (internal temperature of 160°F).
4. Can I make this soup in a slow cooker?
   • Yes! Brown the meatballs and sauté the vegetables, then add everything to the slow cooker and cook on low for 6-8 hours.
5. What type of stock is best?
   • Both chicken and beef stock work well, so choose based on your preference.
6. Can I use canned tomatoes?
   • Absolutely! Use about 1-2 cups of canned diced tomatoes in place of fresh tomatoes.
7. Is this soup gluten-free?
   • Yes, as long as you ensure that your bouillon cube and any other added ingredients are gluten-free.
8. How spicy is this soup?
   • The heat level can be adjusted based on the number of chile de arbol used.
9. Can I add other meats?
   • Yes, you can mix different meats like pork or turkey into the meatball mixture.
10. What side dishes pair well with Albondigas soup?
    • Serve with rice, corn tortillas, or a light salad for a balanced meal.

Conclusion

Albondigas soup is more than just a meal; it’s a warm hug in a bowl. With its rich flavors, wholesome ingredients, and easy preparation, it’s a dish that brings everyone together. Whether you’re cooking for your family or entertaining guests, this soup is sure to be a hit. Give it a try, and I promise it will become a beloved recipe in your home, just like it has in mine!

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