Mexican Meatball Soup Albondigas Recipes

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SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)



Sopa de Albóndigas (Mexican Meatball Soup) image

Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.

Provided by Alexa Weibel

Categories     dinner, soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 26

2 pounds ground beef
1 pound ground pork
1/2 cup uncooked long-grain rice
1/3 cup chopped fresh mint
3 garlic cloves, minced
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
2 tablespoons olive oil or vegetable oil
1 medium yellow onion, peeled and diced (about 1 1/2 cups)
4 medium carrots, peeled and cut on an angle into 1/2-inch slices
3 medium celery stalks, peeled and cut on an angle into 1/2-inch slices
1 large red potato, cut into 1-inch cubes
Kosher salt and black pepper
3 tablespoons tomato paste
3 garlic cloves, minced
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground cumin
8 cups chicken stock (2 quarts)
1 (8-ounce) can tomato sauce
Crumbled queso fresco, panela or cotija
2 avocados, halved lengthwise, pitted and thinly sliced crosswise or diced
Mini sweet peppers, thinly sliced into rounds
Serrano and habanero chiles, very thinly sliced
Small fresh cilantro sprigs or chopped fresh cilantro
Lime wedges, for squeezing

Steps:

  • Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
  • In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
  • Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
  • Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

HOMEMADE ALBONDIGAS SOUP



Homemade Albondigas Soup image

This soup reminds me of when I was young, staying home from school. My grandmother would make this for me. It is so good and flavorful. It is great for a cold rainy day, or any day you feel like it. You can substitute any of the veggies for ones you like better. My grandmother would also make Mexican rice and scoop some into my bowl to make it even better!

Provided by Melissa Washington

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

Time 1h30m

Yield 6

Number Of Ingredients 11

1 pound ground beef
1 bunch cilantro, finely chopped
1 small onion, chopped
4 cloves garlic, minced
1 pinch garlic salt
1 pinch onion powder
salt and ground black pepper to taste
4 (14.5 ounce) cans chicken broth
4 large carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1 inch pieces
3 potatoes, cubed

Steps:

  • Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
  • Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
  • Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 275 calories, Carbohydrate 26 g, Cholesterol 46.4 mg, Fat 12.1 g, Fiber 4.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 159.4 mg, Sugar 4.1 g

MEXICAN MEATBALL SOUP



Mexican Meatball Soup image

There are several ways to make a Mexican meatball soup, and this is one of the simplest recipes that I've found that my family absolutely loves. These Mexican Meatballs are cooked in a tomato broth flavored with cilantro & mint. A delicious and elegant dish that's perfect for a nice dinner.

Provided by Mely Martínez

Categories     Beef     Soups

Time 45m

Number Of Ingredients 14

1 Lb. tomato
¼ medium white onion
1 garlic clove
1 tablespoon vegetable oil
4 cups of chicken broth*
½ cup chopped cilantro
Salt to taste
1 Lb. ground beef
1 slice of bread
¼ cup milk
1 large egg (beaten.)
1 garlic clove (chopped (or 1/3-teaspoon garlic powder))
6 peppercorns or (½ teaspoon of ground pepper)
Salt to taste

Steps:

  • Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren't juicy and your blender is having a hard time blending, add ¼ cup of water.
  • Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.
  • To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.
  • Place meat in a large bowl and make a well in the center.
  • Grind garlic clove and peppercorns in your molcajete (the flavors won't be able to compare if you use the dried form, but they'll still work fine). Once ground, add it to the meat, as well as the bread soaked in milk and the beaten egg. Season with salt.
  • Gently mix with your hands or a wooden spoon. Do not over-mix or your meatballs will be hard. Next, form the small balls (the size of a golf ball) with your hands, without forcing or putting too much pressure on the meat, and carefully drop them into the simmering tomato broth. Keep making the meatballs, repeating this process. Once all of the meatballs are in the broth, cook for another 15 to 20 minutes. 5 minutes before they're done, add the chopped cilantro and season with salt. In this step, add any extra vegetables you want in your soup to cook along with the meatballs.

Nutrition Facts : ServingSize 1.5 cup, Calories 266 kcal, Carbohydrate 7 g, Protein 16 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 667 mg, Fiber 1 g, Sugar 3 g

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

MEXICAN MEATBALL SOUP - ALBONDIGAS



Mexican Meatball Soup - Albondigas image

This is a great savory meat and vegetable soup with Mexican spices. I usually throw in some Spanish rice and serve with warm tortillas to dip in. My 4yo DD says it's Go Diego Go Soup. :)

Provided by LilPinkieJ

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb lean ground beef
2 garlic cloves, minced
1 onion, minced
1 slice day old bread, crumbled
1 egg, lightly beaten
2 tablespoons water
4 cups hot water
2 beef bouillon cubes
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1 1/2 teaspoons ground cumin
3 carrots, sliced
1 green bell pepper, chopped
2 stalks celery, chopped
1 (14 1/2 ounce) can stewed tomatoes, with liquid
3 -4 potatoes, cubed (optional)
salt and pepper, to taste
louisiana hot sauce, to taste

Steps:

  • Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
  • Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
  • Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.

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.

ALBONDIGAS (MEXICAN MEATBALL SOUP) RECIPE BY TASTY



Albondigas (Mexican Meatball Soup) Recipe by Tasty image

Albondigas is a traditional Mexican soup of beef and turkey meatballs simmered in a fragrant tomato and chicken broth. Filled with vegetables and spices, it's hearty and delicious. Don't forget the toppings! Sliced avocado, shaved radishes, cilantro, crumbled queso fresco, and serrano peppers add even more flavor and texture.

Provided by Aleya Zenieris

Categories     Lunch

Time 1h15m

Yield 8 servings

Number Of Ingredients 30

1 lb ground beef
1 lb ground turkey
½ cup long grain rice
1 large egg
3 cloves garlic, minced
2 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon Mccormick® ground cumin
¼ cup fresh cilantro, finely chopped
1 tablespoon canola oil
1 cup white onion, medium, chopped
4 cloves garlic, minced
½ teaspoon oregano, (preferably Mexican oregano)
½ teaspoon Mccormick® ground cumin
1 dried ancho chile
2 large carrots
2 stalks celery, chopped in 1/2 in(1.24 cm)
¼ lb red potato, chopped into ½-inch (1.24 cm) pieces
1 ½ teaspoons kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
2 cans diced tomato
4 cups unsalted chicken stock
lime juice, to taste
avocado, sliced
radish, thinly shaved
fresh cilantro, chopped
queso fresco, crumbled
serrano pepper, thinly sliced
Lime wedge
hot sauce

Steps:

  • Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 1½-inch balls, about the size of a golf ball. You should have about 25 meatballs.
  • Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
  • Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook until fragrant, 2-3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
  • Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30-35 minutes, until the vegetables have softened.
  • Add the meatballs and cook, covered, until cooked through, 15-20 minutes.
  • Season the soup with salt, pepper, and lime juice to taste.
  • Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
  • Enjoy!

Nutrition Facts : Calories 753 calories, Carbohydrate 54 grams, Fat 45 grams, Fiber 3 grams, Protein 29 grams, Sugar 11 grams

MEXICAN MEATBALL SOUP (ALBONDIGAS SOUP)



Mexican Meatball Soup (Albondigas Soup) image

This Mexican meatball soup is simple to make and absolutely delicious. We make it with small, rice-studded meatballs (albondigas), a few veggies, and a rich and tasty broth. You'll love it!

Provided by Kristen Stevens

Categories     Soup

Time 45m

Number Of Ingredients 15

1 lb lean ground beef
½ cup raw white rice (long-grain or basmati work best)
¼ cup EACH: finely minced fresh mint and cilantro (packed)
2 teaspoons sea salt
1 teaspoon EACH: pepper, cumin, and dried oregano
1 large egg
1 tablespoon oil
2 medium carrots (diced)
1 medium onion (minced)
4 cloves garlic (minced)
1 can fire-roasted tomatoes
6 cups beef broth
Optional: ½ teaspoon chili flakes
2 medium yellow potatoes (peeled and diced)
1 cup frozen corn

Steps:

  • Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls.
  • Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently.
  • Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
  • Add the potatoes to the pot and gently stir. When they are almost cooked (in about 10 minutes), add the corn to the pot and let it heat through.

Nutrition Facts : ServingSize 2 ½ cups, Calories 449 kcal, Sugar 3 g, Sodium 2626 mg, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 50 g, Fiber 5 g, Protein 36 g, Cholesterol 117 mg, UnsaturatedFat 8 g

CALDO DE ALBONDIGAS (MEATBALL SOUP WITH VEGETABLES)



Caldo de Albondigas (Meatball Soup with Vegetables) image

This is more like what my Mom would prepare for us. Vegetables, such as celery and carrots is typically what would go into this simply, not spicy version. I have seen many versions with an overload of big chunky vegetable, much like caldo de res. But, that's now how I remember the recipe from home. It was more about the light broth and the albondigas. When I list an ingredient as optional, that means that I am adding it because I like it. It also means that it was not part of the original recipe

Provided by Sonia

Categories     Main Course     Soup

Number Of Ingredients 23

1 pound of ground beef (chicken or turkey)
½ cup long grain rice (uncooked)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon crushed red pepper (optional)
½ teaspoon smoked paprika (optional)
1 egg
2 TBS mint, finely chopped (video version)
Grapeseed or Olive oil
1/2 medium white onion (diced)
3 cloves of garlic (minced)
2 carrots (sliced)
2 stalks celery (sliced)
2 Roma tomatoes (diced or blended if you prefer)
Juice of 1 lime
¼ cup chopped cilantro
2 bay leaves
8 cups of chicken broth
salt and pepper
4 small red potatoes, sliced (video version)
2 calabacitas, squash- sliced (video version)

Steps:

  • Before you begin, mix your albondigas(meatball) ingredients and roll them to desired size. Keep refrigerated while you prep your remaining ingredients. If adding mint, add as you mix the albondigas(meatballs)
  • In a large pot, heat about 2 tablespoons of oil to medium heat. Add the onions, garlic, carrots and celery and cook for 5 to 7 minutes. Add the tomatoes, lime juice, cilantro, bay leaves and broth. Bring to a boil, taste for salt and other spices at this time. Adjust the seasonings to taste. Bring up to a simmer or low boil.
  • If adding potatoes, you will add them at this time. let cook for a few minutes.
  • Carefully drop the meatballs gently into the soup, one at a time. Once all the meatballs are added, bring back up to a boil, reduce the heat and let soup simmer for a 15 minutes. Add the Squash and continue cooking for 20 minutes. Resist stirring until meatballs are cooked through. Taste for salt. Serve with warm corn tortillas. Garnish with fresh cilantro, avocado, minced chile serrano and lime wedges.

MEXICAN MEATBALL SOUP



Mexican Meatball Soup image

Provided by Marcela Valladolid

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1/2 small onion, chopped (about 1/2 cup)
1/3 cup uncooked long-grain rice
2 tablespoons chopped fresh cilantro
1 pound ground sirloin beef
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 carrot, cut into rounds (about 3/4 cup)
1 serrano chile, whole
1 Yukon gold potato, skin on, diced (about 1 cup)
2 tablespoons tomato paste
8 cups vegetable stock
2 zucchini, diced (about 1 cup)

Steps:

  • In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
  • In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
  • Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.

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  • Once the white wine has been added cook for 2 minutes, being sure to srape the bottom of your pot with a wooden spoon and mixing occassionally.


ALBONDIGAS (MEXICAN MEATBALLS) - MEXICAN PLEASE
2018-03-28 1/2 teaspoon salt. 1/2 teaspoon Mexican oregano (optional) Combine well and bring everything up to a uniform temperature. Add the meatballs and let simmer, covered, for …
From mexicanplease.com
5/5 (1)
Total Time 1 hr
Servings 6
Calories 381 per serving
  • Note: this batch made 18 meatballs but I only cooked off half of them, storing the other half in the fridge. So the ingredients amounts listed for the tomato sauce are enough for 9-10 meatballs. If you're cooking off the entire batch of meatballs simply double the ingredient amounts for the tomato sauce.
  • Start by roasting 3 tomatoes in the oven at 400F. (Normally they need about 20-30 minutes to fully roast, but I usually take them out when I need them because there is an extended simmer coming up.)
  • Saute a roughly chopped onion and 3 whole, peeled garlic cloves in a dollop of oil over medium heat. Cook until the onion is starting to brown.
  • Add the onion, garlic, and roasted tomatoes to a blender. Combine well. If you want a spicy version you can optionally add 3 chipotles in adobo. (I usually scrape out the seeds of the chipotles.)


ALBONDIGAS (MEXICAN MEATBALL SOUP ... - KEVIN IS COOKING
2021-02-09 Instructions. In a small bowl cover rice with boiling water and soak for 20 minutes. Place 6 oz chicharron in food processor and pulse to crumb. Set aside. To a large bowl add both ground …
From keviniscooking.com
Category Soup
Calories 225 per serving
Total Time 1 hr 5 mins
  • To a food processor add the egg, mint leaves, oregano, salt, pepper, cumin, onion and garlic. Process until smooth. Add to the ground meat along with the drained rice and ground chicharron. Blend thoroughly with spatula or hands. Divide the meat into 18 meatballs and set aside on a platter.


ALBONDIGAS SOUP (HEARTY MEXICAN MEATBALL SOUP) - BAKE IT ...
2021-08-27 Add the albondigas. Place the cooked meatballs into your simmering soup, then simmer for an additional 10 minutes. Be sure to stir very gently so you don’t break up the meatballs. Add zucchini & season. Stir in the sliced zucchini and cook for 5 more minutes. Taste and adjust seasoning with salt and pepper, if needed.
From bakeitwithlove.com
5/5 (1)
Total Time 40 mins
Category Beef Dishes, Dinner Recipes, Soup
Calories 134 per serving


ALBONDIGAS MEXICAN MEATBALL SOUP - THE FOODIE AFFAIR
2019-02-27 Albondigas Mexican meatball soup is a simple dish with light broth, vegetables, and meatballs flavored with chorizo. This recipe first appeared on the blog in 2013. This post has been updated with new photos!
From thefoodieaffair.com
Reviews 28
Calories 394 per serving
Category Soup


THE BEST ALBONDIGAS SOUP RECIPE (AUTHENTIC MEXICAN ...
2021-09-23 Albondigas soup (also known as Mexican meatball soup) is an authentic soup from Mexico. This dish dates back to the 13th century and originated from a similar Arabic dish. Albondigas soup was imported to Spain during those days when the Iberian Peninsula was under the Muslim rule. Lots of dishes where introduced to Spain during this time and this was one of them.
From healthysimpleyum.com
Cuisine Mexican
Category Soups
Servings 4-6
Total Time 30 mins


ALBONDIGAS SOUP - VEGAN MEXICAN FOOD
Albondigas soup (or “meatball” soup) is a comforting dish that’s easy to become nostalgic for. Like many of our familial recipes, it’s a dish whose exact combination of herbs and spice makes us think of our parents or grandparents who lovingly prepared it for us as children. Recipe by: Evangelina Pérez-Bechtel Photos by: Mike and Sarra Coryell. Ingredients. For the soup: 2 quarts of ...
From veganmexicanfood.com


HOW TO MAKE ALBONDIGAS MEXICANAS AT THE TIP OF YOUR FINGERS
Albondigas soup is perfect for cold days and is truly filling. However, some people prefer to enjoy out with just tomato sauce. This is a great alternative if you are not too enticed by the idea of eating your meat submerged in caldo. Preparing Mexican meatballs can be transformed into a family project. In fact, women in Mexico take this ...
From justmexicanfood.com


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