Albondigas Soup

Albondigas Soup combines juicy beef-and-rice meatballs with tender veggies in a smoky, tomato broth with heat and fresh herb flavor.

Author: Donna Elick

Servings:

Prep Time30

Cook Time35

Total Time1 5

Ingredients

FOR THE MEATBALLS

1 pound lean ground beef I like 85% lean
1/3 cup uncooked long-grain white rice
1/4 cup chopped fresh cilantro
1 large egg
1 teaspoon dried minced onion
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin

FOR THE SOUP

4 Roma tomatoes
3 garlic cloves peeled
2 chipotle peppers in adobo
1 1/2 tablespoons chicken bouillon powder
1 packet Sazón Goya
7 cups water divided
2 medium russet potatoes peeled and cut into large chunks
2 medium carrots peeled and diced (about 1 cup)
1 medium zucchini diced (about 2 ½ cups)
1/4 cup chopped fresh cilantro

Instructions

MAKE MEATBALL MIXTURE: In a large mixing bowl, add all the meatball ingredients. Use clean hands or a spoon to gently mix just until everything is combined. The mixture should feel moist and slightly sticky but not wet. Do not overmix.
FORM MEATBALLS: Roll the mixture into golf ball-sized meatballs. Place them on a plate or baking sheet. They do not need to be perfect.
BLEND BROTH BASE: Add the Roma tomatoes, garlic cloves, chipotle peppers, chicken bouillon powder, Sazón Goya, and 2 cups water to a blender. Blend until completely smooth. The mixture will be red and slightly thick.
START SOUP: Pour the blended mixture into a large pot. Add the remaining 5 cups water. Place the pot over medium-high heat and bring it to a gentle simmer. You should see small bubbles forming around the edges and smell a smoky tomato aroma.
ADD MEATBALLS: Carefully lower the meatballs into the simmering broth one at a time. Cover the pot, reduce heat to medium-low, and cook for 20 minutes. The soup should gently bubble, not boil. The meatballs will float slightly as they cook.
ADD POTATOES AND CARROTS: Add the potatoes and carrots. Stir gently so the meatballs stay intact. Cover and cook for 10 minutes, until the potatoes begin to soften when pierced with a fork.
FINISH WITH ZUCCHINI: Add the diced zucchini and remaining ¼ cup cilantro. Cook uncovered for 5 minutes. The zucchini should be tender but not mushy, and the soup should smell fresh and savory.
SERVE: Remove from heat and let sit for 5 minutes before serving. Ladle into bowls and enjoy hot.

Notes

Beginner Tip: Keep the soup at a gentle simmer. If it boils hard, the meatballs can break apart.

Make-Ahead: This soup tastes even better the next day. Cool completely before storing.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Reheating: Reheat gently on the stovetop over medium-low heat for 5 to 10 minutes, stirring occasionally.

Freezing: Freeze cooled soup in freezer-safe containers for up to 2 months. Leave room for liquid expansion.

Ingredient Note: Do not use instant rice. It overcooks and causes the meatballs to fall apart.

Nutrition