Refreshing and tasty albondigas soup recipe. I got this recipe from a Mexican restaurant that was special to me. We used to frequent this little family owned establishment when we lived in Los Angeles. One night we went there and found out they were closing due to some health problems. They had been open for over 35 years.
Albondigas is the Mexican word for meatballs. It is a very tasty meatball soup. This restaurant had a special recipe with some secret ingredients that I thought made a zestfully tasty soup.
I always told them how I loved that soup. I never asked for the recipe because, in this particular situation, I just didn’t feel right about doing so. Before we left that evening, she handed me a little piece of paper and on the paper was the albondigas soup recipe. I was thrilled. I got to take a little bit of the restaurant home with me and have forever.
Tip: When this recipe was given to me, it was scaled down for 2 servings. If you want to make it for say 4 people, you could double everything, except the chipotles. I would be very careful about that. Chipotles have a strong flavor and some can be very hot!
Table of Contents
Albondigas Soup Recipe Savory and Delicious
- 1 lb ground beef
- 1/2 tsp cumin
- 1/2 tsp Mexican oregano
- 1/2 cup bread crumbs
- 1 egg, slightly beaten
- 1 tbl fresh cilantro, chopped
- 1 tbl canola oil
- 1/2 onion, chopped
- 1 garlic clove, diced
- 1 beef bouillon cube (I use Knorr) dissolved in 2 cups of water or 2 cups of canned beef stock or broth
- 1 can stewed tomatoes, (14½ oz)
- 1 tbls finely chopped chipotle peppers in adobo sauce (be careful, some are hot)
- 1 bay leaf
- Mix all the meatball ingredients together with your hands or a fork. Form into bite size meatballs. The original recipe called for the meatballs to be cooked in the soup. I like to bake mine in the oven for 25 minutes, turning once. If you cook them in the oven, be sure to cook on a surface coated with non-stick cooking spray or on non stick foil, otherwise they will stick to the pan.
- Meanwhile, add oil to a medium 4 qt stock pot. Saute the onions for 3 minutes. Add the garlic and saute another minute. Add the beef broth. Stir.
- Add meatballs, stewed tomatoes, chipotle peppers and bay leaf to the beef broth. Bring to a boil, reduce heat and simmer covered for 30 minutes, stirring at 10 minute intervals.
- Serve topped with cheddar cheese and cilantro and chunks of fresh avocado.