Comforting Albondigas Soup Recipe for Cozy Evenings

Albondigas soup is like a warm hug in a bowl, where tender meatballs swim in a sea of savory broth. It’s the kind of dish that makes your taste buds do a little happy dance while wrapping you in comforting aromas. Imagine the steam rising as you ladle out steaming bowls on a chilly evening, and you’ll understand why this dish holds such a special place in my heart.

As a child, I remember my abuela bustling around the kitchen, her apron dusted with flour as she guided me through her secret albondigas soup recipe. It was always an occasion, filled with laughter and shared stories over simmering pots. Today, I still feel that warmth each time I make it for my family. This soup isn’t just a meal; it’s an experience that brings us together on those cozy nights when all you need is good food and even better company.

Every time I serve this dish, my family’s faces light up with joy, reminding me of all those cherished moments spent around the dinner table.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ground Beef: Use lean ground beef for juicy meatballs without too much grease.

• Cooked Rice: Leftover rice works great here; just ensure it’s not too sticky.

• Fresh Parsley: Chop finely for vibrant color and flavor; it adds freshness.

• Egg: A binding agent that helps keep the meatballs together during cooking.

• Onions: Sauté until translucent to develop a sweet aroma before adding other ingredients.

For the Soup Base:

• Chicken Broth: A flavorful base; homemade broth makes all the difference if you have it.

• Canned Tomatoes: Use crushed tomatoes for body and sweetness in the broth.

• Carrots and Celery: These veggies add texture and sweetness to your soup; chop them finely.

• Spices (Cumin, Oregano): Essential for that authentic flavor profile—don’t skimp on them!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Meatballs: In a large bowl, combine ground beef, cooked rice, chopped parsley, egg, salt, and pepper. Mix gently until incorporated but don’t overwork it; we want tender meatballs.

Sauté the Vegetables: In a large pot over medium heat, add olive oil and sauté diced onions until they turn translucent and fragrant. Add chopped carrots and celery, cooking until they soften slightly.

Add the Broth**: Pour in chicken broth along with canned tomatoes; stir well to combine everything into a flavorful mix. Bring it to a gentle simmer while you form those delicious meatballs.

Form Meatballs**: With your hands slightly wet (for less sticking), shape the mixture into small meatballs about 1 inch in diameter. Place them aside on a plate while you finish prepping.

Cook the Meatballs**: Gently drop each meatball into simmering broth one by one—don’t overcrowd! Let them cook through for about 15-20 minutes until they’re firm yet tender.

Add Seasonings**: Taste your soup as it cooks! Adjust seasonings with cumin or oregano based on your preference. Let simmer for another few minutes to meld those flavors beautifully.

Now serve up generous bowls of this hearty albondigas soup garnished with fresh parsley! Your family will be begging for more seconds after that first spoonful!

With its rich history and comforting flavors, this albondigas soup will surely become a beloved addition to your household recipes—a dish worth sharing at every gathering!

You Must Know

• Albondigas soup is a delightful blend of flavors, perfect for cozy evenings
• The aroma will fill your kitchen, making it feel like a warm hug
• Remember, it’s all about the meatballs—juicy and bursting with flavor!
• This dish truly shines in its simplicity

Perfecting the Cooking Process

Start by browning the meatballs before adding them to the broth. This enhances flavor and texture, allowing those delicious juices to meld into the soup as it simmers.

Add Your Touch

Feel free to add vegetables like zucchini or corn for extra nutrition and color. You can also swap out traditional spices for a twist that suits your palate.

Storing & Reheating

Store leftover albondigas soup in an airtight container in the fridge for up to three days. Reheat on low heat to preserve the meatball’s juiciness and flavor.

Chef's Helpful Tips

• Use lean ground beef or turkey for lighter meatballs, ensuring they remain tender
• Don’t skip browning; it adds depth to your soup’s flavor profile
• When simmering, let it bubble gently—no one wants tough meatballs!

The first time I made albondigas soup, my friends declared me a culinary wizard. Their laughter echoed as they slurped every last drop, leaving me feeling like the star of my own cooking show.

FAQ

What’s the best meat for albondigas soup?

Ground beef or turkey works great for tender and flavorful meatballs.

Can I freeze albondigas soup?

Yes, freeze in portions for easy meals; just thaw before reheating!

How do I make my meatballs extra flavorful?

Add minced garlic, onion, and herbs directly into the meat mixture for added depth.

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Albondigas Soup

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Experience the warmth of tradition with this Albondigas Soup, where tender meatballs float in a savory broth, infused with fresh vegetables and aromatic spices. Perfect for chilly evenings, this dish brings family and friends together around the table. With its rich flavors and comforting aroma, each bowl is like a warm hug that nourishes both body and soul.

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves approximately 6
• Category: Main
• Method: Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 lb lean ground beef
• 1 cup cooked rice
• ¼ cup fresh parsley, finely chopped
• 1 large egg
• 1 medium onion, diced
• 6 cups chicken broth
• 1 (14 oz) can crushed tomatoes
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 tsp cumin
• 2 tsp oregano
• Salt and pepper to taste

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Instructions

1. In a large bowl, combine ground beef, cooked rice, parsley, egg, salt, and pepper. Mix gently to form meatballs.
2. In a large pot over medium heat, sauté onions in olive oil until translucent. Add carrots and celery; cook until softened.
3. Pour in chicken broth and crushed tomatoes; bring to a gentle simmer.
4. Shape the meat mixture into small balls (about 1 inch) and carefully drop them into the simmering broth.
5. Cook for 15-20 minutes until meatballs are firm yet tender.
6. Taste the soup and adjust seasonings as needed; let simmer for an additional few minutes before serving.

Nutrition

• Serving Size: 1 bowl (350g)
• Calories: 350
• Sugar: 4g
• Sodium: 900mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg