Скачать или смотреть How to Make Authentic Albondigas Soup – Mexican Meatball Soup Recipe

How to Make Authentic Albondigas Soup – Mexican Meatball Soup Recipe - Alright, everybody! Today, we're diving into one of my all-time favorite Mexican soups – albondigas! Yeah, that’s right, meatball soup. This isn’t just any soup; it’s got that old-school, flavorful vibe that’ll take you straight to those authentic Mexican spots. I know, it’s 80 degrees out, but listen, this soup is worth every warm, hearty bite!

I’m breaking it down for you step-by-step – everything from seasoning those meatballs with cumin, onion powder, and some cilantro, to adding in diced jalapeños, zucchini, and smoky chipotle peppers for that extra kick. And we’re going full flavor with a base of smoked paprika and Mexican oregano. Trust me, when this simmers with those potatoes and meatballs, it’s fire. 🌶️

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Ingredients

*For the Meatballs:*
1 ½ pounds ground beef
1 beaten egg
1 tsp garlic powder
1 tsp chicken bouillon powder
1 tbsp onion powder
1 tsp cumin
½ tsp black pepper
½ cup uncooked rice
Handful of chopped fresh cilantro

*For the Soup Base:*
2 tbsp olive oil (or your preferred oil for sautéing)
1 medium onion, roughly chopped
2 celery stalks, roughly chopped
2 carrots, roughly chopped
1-2 diced jalapeños (optional, for spice)
4 garlic cloves, minced
1 tbsp Mexican oregano
1 tsp cumin seeds
1 tbsp smoked paprika
1 tbsp chicken bouillon powder
1 tbsp onion powder
1 tbsp chili powder
1 can (14.5 oz) diced tomatoes
1 zucchini, diced
2 chipotle peppers in adobo (optional, for smokiness)
4 medium potatoes, peeled and cubed
8 cups chicken broth (or enough to cover everything in the pot)
Extra chopped cilantro (for garnish)

*Optional:*
Warm tortillas, for serving
Cheese, for sprinkling

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Step-by-Step Instructions

*1. Prepare the Meatball Mixture:*
In a large bowl, add the ground beef, beaten egg, garlic powder, chicken bouillon powder, onion powder, cumin, black pepper, uncooked rice, and chopped cilantro.
Use your hands or a spoon to mix everything until well incorporated. This mixture will be the base of the albondigas (meatballs).

*2. Shape the Meatballs:*
Form the meat mixture into small, even meatballs (about 1-1.5 inches in diameter). Set the meatballs aside.

*3. Start the Soup Base:*
Heat olive oil in a large pot over medium heat.
Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables start to soften.
Add the diced jalapeños if you like it spicy, and cook for another 2-3 minutes.

*4. Add the Garlic and Spices:*
Stir in the minced garlic and cook for about 1 minute until fragrant.
Add Mexican oregano, cumin seeds, smoked paprika, chicken bouillon powder, onion powder, and chili powder. Stir everything well and cook for another 1-2 minutes to let the spices bloom.

*5. Add Tomatoes and Zucchini:*
Pour in the can of diced tomatoes and stir well.
Add the diced zucchini and the chipotle peppers if you want a smoky, mildly spicy flavor. Stir to combine.

*6. Pour in the Broth:*
Add the chicken broth to the pot, making sure there’s enough liquid to fully submerge the meatballs and potatoes.
Bring the mixture to a boil over medium-high heat.

*7. Add the Potatoes and Meatballs:*
Once the soup reaches a boil, gently add the cubed potatoes and the prepared meatballs into the pot.
Add a handful of chopped cilantro for extra flavor.

*8. Simmer Until Ready:*
Lower the heat to medium and let the soup simmer for about 30-35 minutes. This allows the meatballs to cook through, the potatoes to soften, and all the flavors to meld together.

*9. Check Seasoning:*
Taste the soup and adjust salt or spices as needed.

*10. Serve and Garnish:*
Ladle the albondigas soup into bowls.
Garnish with more fresh cilantro if you like, and serve hot with warm tortillas on the side for dipping.

#chefgrubby #bleukitchen #albóndigas

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