Albondigas

Albondigas, or Mexican Meatball Soup, is a comforting and flavorful dish that has been a staple in Mexican kitchens for generations. The word “albondigas” means “meatballs” in Spanish, and this hearty soup is filled with tender, juicy meatballs made from a mixture of ground beef and rice, simmered in a rich and savory tomato-based broth. The soup is often enhanced with a variety of vegetables like carrots, potatoes, and zucchini, which add depth and nutrition to the dish. Albondigas is a perfect meal for cool evenings, bringing warmth and a touch of home to every spoonful. Serve it with warm tortillas or crusty bread for a satisfying meal that everyone will love.

Ingredients:

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• 1/3 cup uncooked white rice
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1/2 tsp ground cumin
• 1/2 tsp ground oregano
• Salt and pepper to taste

For the Soup:

• 1 tbsp olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 4 cups beef or chicken broth
• 2 cups water
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 zucchini, sliced
• 1/2 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp ground oregano
• Salt and pepper to taste
• Lime wedges, for serving

Instructions:

1. Prepare the Meatballs:
   In a large bowl, combine the ground beef, uncooked rice, egg, minced garlic, chopped onion, cilantro, cumin, oregano, salt, and pepper. Mix until all ingredients are well incorporated. Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
2. Start the Soup Base:
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Simmer the Soup:
   Pour in the beef or chicken broth, water, and diced tomatoes with their juice. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer and carefully add the prepared meatballs one at a time. Add the sliced carrots, potatoes, zucchini, cilantro, cumin, oregano, salt, and pepper. Let the soup simmer gently for about 30 minutes, or until the meatballs are cooked through and the vegetables are tender.
4. Serve:
   Ladle the soup into bowls, ensuring each serving has a good amount of vegetables and meatballs. Garnish with additional chopped cilantro if desired, and serve with lime wedges on the side for a bright, tangy finish.

Enjoy your Albondigas with warm tortillas or crusty bread!