Mexican Style Albondiga Soup

Lately, the weather here in Texas has been surprisingly warmer than expected for this time of year.  We are nearing the end of February with one of the mildest of winters on record.  No complaints here I promise, but I’m not quite ready to say good bye to winter.  My brain is still in winter mode.  I can’t help myself I must carry on making soup because technically we are still in the winter season, right?

So let’s ignore that beautiful weather outside.  We’ll make soup indoors and wish for winter like weather to come back, play its part and stay around a little longer.

Soup, yes I love soup and while winter is not cooperating we will still make soup…Albondiga soup!  Albondiga is Spanish for meatball.  I first tried albondigas soup at a friend house.  I fell in love with the flavorful taste of this soup.  The meatballs are exploding with flavor and have just the right amount of light spice.  The soup just sealed the deal brimming with the fresh taste of celery, onions, potatoes, and zucchini.  If you’ve never made a meatball soup this is the one, now go, get your ingredients.

I hope you’re ready, this may just be that one soup that get requested time after time.

INGREDIENTS FOR MEATBALLS

1 pound lean ground beef or turkey

1/2 cup cooked white rice

1 large carrot, grated

1/2 cup cilantro, chopped

1 tsp minced garlic

1 tsp cumin

1 tsp oregano

salt and pepper to your liking

INGREDIENTS FOR SOUP

5 cups chicken broth

1  tsp ground cumin

1/2 tsp oregano

1/2 yellow onion, chopped

1 large russet potato, peeled and diced into cubes

2 celery stalks, sliced

2 zucchinis, sliced

1 can (14.5 oz) diced tomatoes

DIRECTIONS

Start by combining all the meatball ingredients in a large mixing bowl, mix to combine well.  Roll to make around 22 meatballs.  Set aside.

Place all soup ingredients into a large dutch oven or large pot, except for the zucchini.  Add meatballs to the soup and cook on medium heat until potatoes and meatballs are almost done (around 15 mins.)  Turn heat to low, add zucchini and cook for an additional 10 minutes.

Serve soup in a bowl.  Garish with a few cilantro sprigs, a lime wedge and some warm corn tortillas on the side…Enjoy!

 

 

 

 

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