HOMEMADE ALBONDIGAS SOUP
This soup reminds me of when I was young, staying home from school. My grandmother would make this for me. It is so good and flavorful. It is great for a cold rainy day, or any day you feel like it. You can substitute any of the veggies for ones you like better. My grandmother would also make Mexican rice and scoop some into my bowl to make it even better!
Provided by Melissa Washington
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
- Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
- Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 275 calories, Carbohydrate 26 g, Cholesterol 46.4 mg, Fat 12.1 g, Fiber 4.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 159.4 mg, Sugar 4.1 g
ALBONDIGAS SOUP III
Although I've had many types of Albondigas soup, I've never come across a soup like this. This comes from my Grandmother from Michoacan, Mexico. It's easy to make, and my 10 year old enjoys making the meatballs!
Provided by OFTHEMOON1
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h50m
Yield 8
Number Of Ingredients 11
Steps:
- Pour the water into a large pot over high heat and bring to a boil.
- Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
- Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
- Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 7 g, Fiber 3.2 g, Protein 9.8 g, SaturatedFat 2.5 g, Sodium 498.2 mg, Sugar 0.8 g
BEST ALBONDIGAS SOUP
This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.
Provided by RuizA
Categories Pork
Time 55m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Make the meatballs first: Combine everything and mix thoroughly.
- Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
- You should make around 20 to 24 meatballs, set aside.
- Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
- Bring to boil, and reduce heat and simmer for 10 minutes.
- Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
- Return to simmer and cook another 10 minutes.
- Add zucchini and cook 10 minutes.
- Season with salt and pepper, to taste.
- You could top the soup with cooked rice, or just by itself.
ALBONDIGAS
This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all.
Provided by Belen
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
- Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
- Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 20.4 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 3.5 g, Protein 22.6 g, SaturatedFat 6.7 g, Sodium 899.8 mg, Sugar 6.1 g
ALBONDIGAS SOUP II
Spicy meat ball soup.
Provided by Beatrice Goldiano
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Yield 6
Number Of Ingredients 19
Steps:
- Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
- Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
- Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.
Nutrition Facts : Calories 295 calories, Carbohydrate 18.4 g, Cholesterol 87.8 mg, Fat 17.2 g, Fiber 4.8 g, Protein 17.6 g, SaturatedFat 6.7 g, Sodium 610.2 mg, Sugar 8.5 g
ALBONDIGAS SOUP WITH CILANTRO PESTO
Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of Mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each serving produces a wonderfully fresh taste.
Provided by Witch Doctor
Categories Chowders
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Place the rice in a heatproof bowl. Bring the water to a boil and pour it over the rice. Let soak for 40 minutes, then drain; set aside.
- Meanwhile, in a sauté pan over medium heat, warm 2 tablespoons of the vegetable oil. Add 1 of the diced onions and sauté until soft, about 5 minutes. Remove from the heat and let cool.
- In a bowl, combine the pork, beef, cooled onion, soaked rice, egg, cumin, oregano, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Using your hands, mix well and form into 1-inch balls.
- In a large soup pot over medium heat, warm the remaining 2 tablespoons vegetable oil. Add the remaining diced onion and sauté until soft, about 5 minutes. Add the garlic, zucchini, carrots and tomatoes and cook, stirring, until fragrant, about 5 minutes. Add the chicken stock, stir well and bring to a boil. Carefully slip the meatballs into the pot, reduce the heat to low and simmer uncovered until the meatballs are fully cooked, about 45 minutes. Stir in the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
- While the soup simmers, make the cilantro pesto: In a mini food processor or a blender, combine the cilantro, mint, lime juice, olive oil, water and salt. Process to a paste.
- Ladle the soup into warmed soup bowls and top each serving with a dollop of cilantro pesto. Serve at once.
ALBONDIGAS
My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. -Wanda Knutson, Waco, Texas
Provided by Taste of Home
Time 35m
Yield 10 cups.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook onion, garlic and ½ cup tomato sauce with olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.
Nutrition Facts : Calories 300 calories, Fat 12g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1998mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
ALBONDIGAS
Make and share this Albondigas recipe from Food.com.
Provided by Donna Matthews
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Mix together all the ingredients for the meatballs.
- Note: Although brown rice can be substituted for white rice, cooking times need to be longer.
- Form into small meatballs and set aside.
- Note: I use my two tablespoon Pampered Chef scoop to form uniform meatballs.
- In a large pot, combine all soup ingredients except zucchini and cilantro.
- Bring to a boil.
- Add meatballs slowly so stock remains boiling and meatballs do not stick together.
- Lower heat and simmer for 30 minutes, or until your rice is done.
- Add sliced zucchini and cilantro, simmering just until zucchini is tender.
- We like to eat this as a complete meal with a fresh loaf of bread.
Nutrition Facts : Calories 211.7, Fat 9.7, SaturatedFat 3.7, Cholesterol 61.8, Sodium 1555.5, Carbohydrate 16.2, Fiber 2.2, Sugar 4.4, Protein 14.5
ALBONDIGAS SOUP
An easy, slightly spicy soup that wowed the whole staff at Turlock Junior High. I loved this soup while living in Mexico, but got lazy so.....I made this soup up based on what was very convenient at Safeway. I used the ready to go peeled and chopped potatoes, but the Zaar wouldn't let me just put in "packages of potatoes" If you can't find ready made pico de gallo: 1 chopped onion, 2 tomatoes chopped, 1 large jalapeno chopped, 1 bunch cilantro chopped.
Provided by davinandkennard
Categories Chicken
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions for a bit with some olive oil, add the pico de gallo, and water to barely cover. Cook on low letting it reduce for about 20 minutes.
- Throw everything else together and cook until the potatoes are tender.
Nutrition Facts : Calories 320.6, Fat 3.3, SaturatedFat 0.6, Sodium 1400.2, Carbohydrate 63.4, Fiber 10.5, Sugar 9.2, Protein 11
SIMPLIFIED TRADITIONAL ALBONDIGAS SOUP
In the back regions of New Mexico and Mexico, albondigas soup was a luxury, enjoyed when you had enough beef. Only a few vegetables were added to pot for flavor. It was mostly meatballs and beef broth. I thank my dear mom in law and her mom for teaching me. Although they are on the other side, I promise to keep the tradition alive.
Provided by STARTERWIFE
Categories Stocks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat broth.
- Mix hamburger with onion, rice, spices, salt, and pepper to taste.
- Make into 1" meat balls.
- Drop into boiling stew, add carrots.
- Cover.
- Simmer 1 hour.
- Serve in bowl with warm corn chips on side. Oh my heaven!
Nutrition Facts : Calories 433.8, Fat 17.9, SaturatedFat 6.8, Cholesterol 101.5, Sodium 1098.4, Carbohydrate 29.8, Fiber 1.4, Sugar 1.8, Protein 35.7
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#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #soups-stews #beef #pork #mexican #chowders #oaxacan #comfort-food #ground-beef #meat #taste-mood #savory #4-hours-or-less
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