Being a Southern California girl, I have always been within blocks of multiple authentic Mexican restaurants. AND being a lover of all soups, I often order a bowl of albondigas.
Since Blake and I both grew up eating authentic Mexican food, we have been completely disappointed with any Mexican restaurant we have tried here in North Carolina (at least in the city that we live in). For whatever reason, out of four different restaurants we have been to, NONE OF THEM have albondigas on the menu. What the heck is up with that?
For those of you who don’t know, albondigas is a Mexican meatball/vegetable soup and it is delicious! So after our fourth -not so great- “Mexican” dining experience just the other day, I was really craving some meatball soup. I figured if no one here could make it for me, I would have to make it for myself… and boy am I glad that I did! Now I have a great recipe to add to my collection.
Here’s what you will need if you want to make it too!
- 2 – 32oz cartons of vegetable broth
- 1- lime
- 1 cup of ‘minute white rice’
- 1 can of pickled jalapeños
- 5- carrots
- 5- potatoes
- 3 -zucchini
- 1- yellow onion
- 1- bay leaf
- 1lb ground beef
- 1 egg
- 1 Tbsp dried oregano
- 1 Tbsp Chili powder
- 3 Tbsp Chipotle salsa
- 1/2 bunch of cilantro -chopped
- 1/2 Tsp salt
- 1/2 Tsp pepper
- I also added a few shakes of Garlic Salt (per usual) and Tajin for that chile lime taste
I did a pretty horrible job of getting good pictures of everything while I was making this since it was my first time and I was more concerned with doing it right than taking pictures… But here’s a picture of the chipotle sauce I used. I had a hard time finding it so hopefully this will be helpful if you plan on making the soup 🙂
Start by making the minute rice. I used the microwave- the directions are on the box but you basically just have to put one cup of rice and one cup of water in a bowl with a lid, then microwave it for a few minutes. Set it aside when it’s done and keep it covered to allow the rice to absorb all of the water.
Then make the meat mixture for the meatballs-In a bowl, mix your ground beef, 1/4 cup of the rice, egg, cilantro, juice from one wedge from the lime, oregano, chili powder, salt and pepper… I also chopped a bit of the onion and threw it in the mix, but that’s optional- for onion lovers only. hehe
Then roll the mixture into balls.. of meat, and place them into a pan, cover and set aside for later.
Start chopping your onions, (don’t forget to peel the) carrots and the pickled jalapeños (about 1/3 cups worth), once you’ve got them all chopped, toss them in your pot with just enough vegetable broth to cover them and bring them to a high heat while you chop the rest of the veggies.
Bring the meatball pan to a medium heat and start to cook them until the outside of the meatballs begin to brown. DON’T cook them all the way through because the hot broth will do that for you.
After the carrots and onions have been simmering for about 10-15 minutes, add the rest of the vegetable broth, all of the veggies and your bay leaf.
Squeeze the rest of the lime juice into the pot, add the three tablespoons of chipotle sauce and plop the meatballs and the remainder of the rice in as well.
Cover and cook on high for about 15 minutes or until the potatoes are nice and soft- stir occasionally.
Add enough salt and pepper to satisfy your taste buds, or don’t. Then serve and allow the soup to cool, and top with cilantro and avocado if you’re into that sort of thing.
This crappy picture seriously doesn’t even do it justice, it was way better than it looks.