Fall is officially here, so I’ve been breaking out my soup recipes for some cozy evening suppers.
Albondigas Soup has been a favorite of mine for a long time. Whenever I see it on a menu at the Mexican restaurant I’m sure to order a cup. It is so comforting and hearty with a kick of flavor!
Albondigas is the spanish word for meatball – so this soup is simply – Mexican Meatball Soup. The meatballs are paired with fresh vegetables in a simple broth.
You start by making a flavorful meatball and browning them in your dutch oven. Transfer them to a paper towel to drain and start your soup.
I like my soup chunky, so I rough chopped all of my veggies and opted for canned stewed tomatoes. Let it simmer and fill your home with an irresistible aroma.
One your veggies are tender, add in your meatballs to cook through and add to the flavor of the broth.
I like to ganish with cilantro and avocado. Mint is the traditional garnish, but I prefer the spiciness of cilantro.
For a few other Mexican inspired soups for your fall cooking – be sure to check out our Chicken Tortilla Soup and our Enchilada Soup. Both are killer.
The perfect soup for cozy evening suppers.
- 1 pound ground beef or ground turkey
- 1/3 cup season bread crumbs
- 1 egg
- 1/2 cup cooked rice
- 2 tbsp chopped cilantro
- 1 clove garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 onion chopped
- 2 cloves garlic minced
- 3 carrots sliced
- 1 cup red potatoes diced
- 2 can stewed tomatoes
- 1 serano chili sliced in half and seeds removed
- 1/2 cup cilantro chopped
- 48 oz chicken broth
- 1 tsp oregano
- 1 tsp cumin
- prepared meatballs
- 2 medium zucchini sliced
- salt and pepper to taste
- cilantro for garnish
- avocado for garnish
- In a medium bowl combine all ingredients.
- Using your hands, stir and squish until well combined. Roll into 1 1/2 inch balls.
- Spray an 8qt dutch oven and heat over medium heat.
- Working in batches, brown meatballs in dutch oven. Once all sides are browned transfer to a plate lined with paper towel. Meatballs do not need to be cooked through - as they will continue cooking in soup.
- In the drippings from the meatballs, cook onions, garlic, and carrots until onions are translucent.
- Add potatoes, serrano pepper, tomatoes, cilantro, broth and seasonings. Cover and simmer for 20 minutes.
- Add prepared meatballs to the broth and broil for 10 minutes.
- Add zucchini and cook for an additional 10 minutes.
- Taste broth and add salt and pepper to taste.
- Garnish with additional cilantro and avocado.