Albondigas Soup With Cilantro Pesto Recipes

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ALBONDIGAS SOUP



Albondigas Soup image

This albondigas soup is made with beef and rice meatballs which are simmered in a seasoned tomato broth along with potatoes, carrots and zucchini. A hearty soup that both kids and adults will enjoy!

Provided by Sara Welch

Categories     Soup

Time 50m

Number Of Ingredients 21

1 pound ground beef (I use 90% lean)
1/2 cup cooked white rice
1 teaspoon minced garlic
1 egg
1/4 cup cilantro leaves (chopped)
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup onion (diced)
1 teaspoon minced garlic
3 carrots (peeled, quartered and sliced)
1 1/2 cups Russet potatoes (peeled and cut into 1/2 inch pieces)
6 cups beef broth
15 ounce can diced tomatoes (do not drain)
8 ounce can tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 large zucchini (quartered and sliced)
1/4 cup cilantro leaves (chopped)
salt and pepper to taste

Steps:

  • For the meatballs. Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined.
  • Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.
  • For the soup. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.
  • Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer.
  • Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.
  • Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.
  • Sprinkle with chopped cilantro, then serve.

Nutrition Facts : Calories 269 kcal, Carbohydrate 21 g, Protein 22 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 76 mg, Sodium 678 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP)



Albondigas Soup (Mexican Meatball Soup) image

Classic Mexican soup made with meatballs (albondigas), green beens, onions, and chicken stock. A family favorite.

Provided by Elise Bauer

Categories     Dinner     Soup     Meatballs     Mexican     Soup

Time 1h5m

Yield 8

Number Of Ingredients 20

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large garlic clove, minced
2 quarts chicken stock or beef stock
1 quart water
1/2 cup tomato sauce
1/2 pound green beans, strings and ends removed, cut into 1 inch pieces
2 large carrots, peeled and sliced
1/3 cup raw white rice
1 pound ground beef
1/4 cup (loosely packed) chopped fresh spearmint leaves
1/4 cup (loosely packed) chopped parsley
1 egg
1 1/2 teaspoon salt
1/4 teaspoon black pepper
A dash of cayenne (optional)
1 1/2 cup of frozen or fresh peas
1 teaspoon of dried oregano, crumbled or 1 tablespoon fresh chopped oregano
Salt and pepper
1/2 cup chopped fresh cilantro

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.

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)



Mama's Old-Fashioned Albondigas (Meatball Soup) image

This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.

Provided by SpiceUpYourLife

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h25m

Yield 12

Number Of Ingredients 25

1 gallon water
3 cups tomato sauce
1 yellow onion, quartered
4 tablespoons chicken bouillon (such as Knorr®)
3 cloves garlic, minced
1 tablespoon dried oregano
3 pounds lean ground beef
3 eggs
½ cup tomato sauce
¼ cup uncooked white rice
¼ cup chopped fresh cilantro
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried oregano leaves
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
10 small baby potatoes
5 large carrots, sliced diagonally
5 stalks celery, sliced diagonally
2 zucchini, chopped
2 cups thickly shredded green cabbage
1 lemon, sliced into wedges
2 avocados, chopped
¼ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g

ALBONDIGAS SOUP WITH CILANTRO PESTO



Albondigas Soup With Cilantro Pesto image

Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of Mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each serving produces a wonderfully fresh taste.

Provided by Witch Doctor

Categories     Chowders

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 22

3/4 cup short-grain white rice
1 1/2 cups water
4 tablespoons vegetable oil
2 white onions, diced
1/2 lb ground pork
1/2 lb ground beef
1 egg
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1 garlic clove, minced
1 zucchini, diced
2 carrots, peeled and diced
2 ripe tomatoes, peeled, seeded and diced
6 cups chicken broth
1/2 cup coarsely chopped fresh cilantro
1 fresh mint sprig, stemmed and chopped
2 limes, juice of
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon salt

Steps:

  • Place the rice in a heatproof bowl. Bring the water to a boil and pour it over the rice. Let soak for 40 minutes, then drain; set aside.
  • Meanwhile, in a sauté pan over medium heat, warm 2 tablespoons of the vegetable oil. Add 1 of the diced onions and sauté until soft, about 5 minutes. Remove from the heat and let cool.
  • In a bowl, combine the pork, beef, cooled onion, soaked rice, egg, cumin, oregano, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Using your hands, mix well and form into 1-inch balls.
  • In a large soup pot over medium heat, warm the remaining 2 tablespoons vegetable oil. Add the remaining diced onion and sauté until soft, about 5 minutes. Add the garlic, zucchini, carrots and tomatoes and cook, stirring, until fragrant, about 5 minutes. Add the chicken stock, stir well and bring to a boil. Carefully slip the meatballs into the pot, reduce the heat to low and simmer uncovered until the meatballs are fully cooked, about 45 minutes. Stir in the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • While the soup simmers, make the cilantro pesto: In a mini food processor or a blender, combine the cilantro, mint, lime juice, olive oil, water and salt. Process to a paste.
  • Ladle the soup into warmed soup bowls and top each serving with a dollop of cilantro pesto. Serve at once.

BEST ALBONDIGAS SOUP



Best Albondigas Soup image

This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.

Provided by RuizA

Categories     Pork

Time 55m

Yield 8 serving(s)

Number Of Ingredients 20

1/2 lb lean ground beef
1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
2 garlic cloves, minced
1/2 carrot, minced
1/2 cup cooked rice
1/2 cup cilantro leaf, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
6 cups chicken broth (I usually use nonfat and low sodium)
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 (16 ounce) can diced tomatoes (with nothing added)
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
1 large zucchini, sliced
salt
pepper

Steps:

  • Make the meatballs first: Combine everything and mix thoroughly.
  • Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
  • You should make around 20 to 24 meatballs, set aside.
  • Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
  • Bring to boil, and reduce heat and simmer for 10 minutes.
  • Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
  • Return to simmer and cook another 10 minutes.
  • Add zucchini and cook 10 minutes.
  • Season with salt and pepper, to taste.
  • You could top the soup with cooked rice, or just by itself.

ALBONDIGAS SOUP III



Albondigas Soup III image

Although I've had many types of Albondigas soup, I've never come across a soup like this. This comes from my Grandmother from Michoacan, Mexico. It's easy to make, and my 10 year old enjoys making the meatballs!

Provided by OFTHEMOON1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h50m

Yield 8

Number Of Ingredients 11

2 quarts water
1 pound ground beef
½ cup uncooked white rice
1 egg
2 tablespoons dried oregano
2 teaspoons garlic salt
2 teaspoons ground black pepper
¼ teaspoon ground cumin
½ cup all-purpose flour
3 potatoes, peeled and cubed
salt and pepper to taste

Steps:

  • Pour the water into a large pot over high heat and bring to a boil.
  • Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
  • Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
  • Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 7 g, Fiber 3.2 g, Protein 9.8 g, SaturatedFat 2.5 g, Sodium 498.2 mg, Sugar 0.8 g

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