Easy Authentic Albondigas Soup Recipe Mexican
Authentic Albondigas Soup Recipe Mexican | Today, EasySlowRecipes.com will share about This Albondigas soup recipe makes an old-fashioned Mexican meatball soup, it’s hearty, flavorful and set with vegetables. No need to pre-cook the meatballs, just add them a couple of at the same time towards the boiling soup. (Watch film below to see the process. It is not difficult!) Serve the soup alone or alongside cheese quesadillas.
It’s true. I’m just occurring about light and delicate spring soups. And here We are, just one week later, letting you know about meatball soup. My apologies.
Authentic Albondigas Soup Recipe Mexican
But the truth is, this is what April 1st brought us. No fooling. Suddenly Albondigas soup sounded just perfect.
The recipe I’m sharing today is actually a loose version of this particular one, using water as basics in lieu of stock. I’d made Albondigas in years past, and loved it, but hadn’t saved the recipe. All I remembered was that I’d taken counsel as someone who’d commented, “A gringo must wrote this recipe. Authentic Albondigas Soup Recipe Mexican should not have a stock base, it must be water.” Remarkably this is correct – I say oddly because I generally use stock as being a soup base. However, for Albondigas and Caldo Verde, water is better. I’ve tried them both ways and stock blurs additional flavors.
Though this soup is hearty, it isn’t heavy. Yes, you will discover meatballs, yet it is also set with vegetables. And it will make an excellent dish to celebrate Cinco de Mayo. So should it be a spring soup after all.
This is a quick video on the process – you will see how soon the soup comes together!
Albondigas soup is a traditional Mexican meatball soup, it’s hearty, flavorful and loaded with vegetables. No need to pre-cook the meatballs, just add them a few at a time to the boiling soup. (Watch the video to see the process. It’s easy!) Serve the soup alone or alongside cheese quesadillas.
Course: Main Course, Soup
Servings: 6 people
For the Meatballsx
- 2 eggs beaten
- 3/4 pound lean ground beef
- 1/2 pound uncooked chorizo sausage casings removed
- 1 teaspoon ground cumin
- 1/2 cup cooked rice I used brown basmati
- 1/3 cup chopped cilantro
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
For the Soup
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 carrot diced
- 3 ribs celery thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 28-ounce can diced tomatoes with juice
- 6 cups water
- 4 small zucchini diced
- 1/2 teaspoon fine sea salt or more
- 1/4 teaspoon freshly ground black pepper or more