Albondigas soup is a traditional Mexican meatball soup that is the Latin version of the Italian Wedding (or meatball) soup. The meatballs usually have a heavy herb flavor as they consist of either parsley, cilantro, or mint.
This is the perfect hearty soup for those cold-weather blues. This recipes calls for breadcrumbs used in the meatballs instead of rice, for lighter meatballs. Serve this soup with some crusty bread for an ideal winter meal.
Adapted from Simply Recipes
For more winter recipes, follow me on Twitter (@MarcusCooks)
2 Tbsp olive oil
1 large onion, chopped
1 large garlic clove, minced
3 quarts beef stock
1/2 cup of tomato sauce
1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
2 large carrots, peeled and sliced
1/4 cup of bread crumbs
1 pound ground beef
1/4 cup of chopped parsley
1 raw egg
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup of frozen or fresh peas
1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
Salt and pepper
1/2 cup chopped fresh cilantro
- 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 the broth, tomato sauce, carrots and string beans. Bring to boil and reduce heat to simmer.
- While it simmers, prepare the meatballs. Mix bread crumbs into meat, adding parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.
- Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, to taste.
- Garnish with chopped fresh cilantro.