Albondigas - Mexican Meatball Soup
"Albondigas, or Caldo de Albondigas, is one of the most traditional and delicious Mexican soups. The word 'albondigas' means 'meatballs' in Spanish, and this hearty soup features delicious meatballs served in a flavorful beef broth along with plenty of wonderful vegetables. After a lot of trial and error, I’ve perfected this recipe, and I know you’re going to love it! Read on for the recipe."
Ingredients
- 1 pound Grass-Fed Ground Beef You can also use ground turkey, chicken, or a meat substitute
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 Egg
- ¾ tbsp Fresh Cilantro Chopped
- 1 tsp Salt
- ¼ tsp Black Pepper
- ½ cup Instant Rice
- 2 tbsp Olive Oil
- 6 cups Beef Broth
- 2 Celery Stalks Cut into 1-inch pieces
- 1 Yellow Onion Separated (½ finely diced, & ½ 1-inch dice)
- 2 Potatoes Cut into large chunks
- 2 Carrots Cut into large chunks
- 1 Bell Pepper Any color cut into large chunks
- 1 large Zucchini
- 1 can Tomatoes Fire-roasted
- ½ cup Salsa One of your favourites
Instructions
- Combine ground beef, garlic & onion powder, egg, cilantro, salt, pepper, and rice in a large mixing bowl.
- Mix until all ingredients are just combined.
- Don’t overmix!
- Form one inch in diameter meatballs and set aside.
- In a large stockpot, heat olive oil on medium to high heat and add finely diced onion and cook until onions are translucent about 3 minutes.
- Add garlic and cook until fragrant.
- At this point, you will add the salsa, onion, and celery and cook for another minute.
- Now add beef broth, tomatoes and bring them up to a boil, once it is boiling add the meatballs one by one.
- Allow the meatballs to cook for about ten minutes then add the carrots and potatoes and cook until they are just fork-tender, add the pepper, zucchini and cook for about five minutes.
