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Albondigas

User Rating 4.5 Star Rating (9 Reviews)

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Albondigas
Annabelle Breakey/Photodisc/Getty Images
A favorite in Mexico is Albondigas, a light soup with hearty chunks of vegetables and small rice-filled meatballs.

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Ingredients:

  • 1 lb ground beef (or combination of 1/2 lb beef and 1/2 lb chorizo)
  • 1/2 cup rice (uncooked)
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 3 cloves of garlic, peeled and crushed
  • 3 quarts chicken broth
  • 4 stalks of celery, chopped
  • 3 white onions, cut into quarters
  • 1 bunch cilantro, leaves only
  • 4 large carrots, peeled and chopped or sliced
  • 2 cups greens (mustard, spinach or other)
  • 2 teaspoons of oregano
  • 2 cloves of garlic, crushed
  • 1 teaspoon cumin

Preparation:

Mix ground beef with rice, 1 teaspoon of cumin, 1 teaspoon of salt and the crushed garlic. Form 1 1/2 tablespoons into a meatball by rolling it between your hands until it forms a ball. Do this with all of the meat until it is all formed into meatballs.

Bring broth to a boil in a large pot. Turn down to a slow simmer (where there are hardly any bubbles) and add in meatballs. Simmer gently for 20 minutes.

Add in the carrots, onion, cilantro, remaining spices, garlic and celery. Simmer for 1 hour and 15 minutes minutes or until rice in meatballs is cooked through. Add in the greens and simmer for an additional 15 minutes.

Serve hot with fresh flour tortillas.

User Reviews

Reviews for this section have been closed.

 5 out of 5
albondigas, Member Falcon222

This is a wonderful soup! I used ground turkey instead of ground beef or chorizo. I used one large chopped onion in the recipe and added chopped fresh mint, basil and an egg to the meatballs. The egg made a good binder. I also threw in two cubed potatoes and chopped fresh cilantro to the mix.

1 out of 1 people found this helpful.

See all 9 reviews

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