Albondigas (Mexican Meatball) Soup
adapted from Use Real Butter
- 1/2 tablespoon vegetable oil
- 1/2 medium sweet onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano, preferably Mexican
- 1 teaspoon ground cumin
- 1/2 teaspoon Ancho chile powder
- 1/2 teaspoon New Mexican chile powder
- 2 quarts water
- 1 14.5-oz can crushed tomatoes
- 1 canned chipotle chile, minced, plus 1-2 teaspoons adobo sauce
- 2 carrots, sliced into coins
- 1 small zucchini, chopped
- 1 teaspoon salt
- 1/2 cup uncooked rice
- 1 lb ground beef
- 1/2 lb bulk Mexican chorizo (I use my homemade version)
- 1 cup bread crumbs (preferably fresh)
- 1 egg
- 2 cloves garlic, grated or minced
- 2 tablespoons fresh cilantro, minced (plus more, chopped, for garnish)
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Preheat the oven to 450 degrees F.
Heat the vegetable oil in a large stock pot over medium heat and sauté the onion until soft, about 2-3 minutes. Add the garlic and sauté for another 30 seconds. Add the spices, water, tomatoes, chipotle, carrots, zucchini, and salt. Bring to a boil then reduce to a simmer (medium-low heat) for 20 minutes.
Meanwhile, combine all of the meatball ingredients in a bowl and mix well. Pinch off about 1.5 tablespoons of filling and roll it into a ball about 1 inch in diameter. Repeat until you have made about 30 meatballs. Place the meatballs on a baking sheet lined with foil and bake in the preheated oven for 10 to 12 minutes, until cooked through and sizzling.
Add the cooked meatballs and rice to the soup and simmer for another 15-18 minutes, until rice is tender. Serve hot and garnish with chopped fresh cilantro.
Albondigas Soup is one of those random things that has been on my back burner for about four years now. Fellow longtime cooks, you know this scenario: it was one of those dishes I heard about, envisioned a certain way, failed at on my first attempt, then subsequently filed away for far too long until I figured out how I was going to approach it differently. Well, now my cooking skills have caught up with my imagination, and this recipe is the result.
AND HOLY @*&# THIS WAS GOOD. Like… top ten recipes of all time good. Like, cook to impress guests good. Like total shock, I could never have imagined it would turn out this amazing, CRAZYFREAKINGGOOD.
If you don’t have homemade chorizo, no problem, use the store stuff. If you don’t have Ancho or New Mexican chile powder, no problem, just use a teaspoon of whatever ya got. But don’t let anything stop you from making this if it strikes your fancy. I promise you will not regret the effort.