If you like Mexican style soup, here’s a delicious Albondigas soup recipe for you. Spicy and delicious. Meatballs seasoned Mexican style and loaded with flavor. These tasty meatballs are slow cooked in a scrumptious broth loaded with tomatoes, carrots, celery, onions and pablano chilis. A great soup on a cold day, serve as an appetizer or as a meal. Enjoy!
1 1/2 teas. salt
1 teas. pepper
3/4 teas. garlic powder ( or 1 clove garlic, crushed)
1 teas. onion powder
1/2 teas. chili powder
1/4 teas. cumin powder
1/2 tbsp. dried Mexican whole oregano ( then crushed )
1/2 cup dry masa
1 egg (beaten)
Combine all ingredients in a large bowl and mix well. Take your time to thoroughly mix the ingredients.
Continue making the meatballs until all of the mixture has been used.
Set them aside for now, we’ll get back to them in a little bit so lets move on to the veggies.
Vegetables For Albondigas Soup
3 to 4 sticks celery
2 pablano chilis
3 Roma tomatoes
2 medium size onions
Method: Vegetables For Albondigas Soup
Roast over a medium high flame for about 7 to 10 minutes (I’m using a gas burner for this). You’ll need a pair of tongs and you want to turn them often being careful not to break the skins. The point here is to blister and blacken the skin, not to cook them completely.
Note: You can also roast them in a preheated 500 degree oven directly on the rack following the same steps above. They’ll take a little longer to blister so keep a close eye on them.
Cut off the tops and slice them lengthwise to remove the seeds.
Dice into about 1/2 inch squares and set aside.
For The Rest Of The Veggies
Cut your tomatoes into 1/2 inch dice.
Set all of your veggies aside for now. Your prep is done so let’s make some awesome Albondigas soup!
Ingredients: Albondigas Soup
all of your veggies
14 cups beef broth
OR 14 cups water and 4 tbsp. + 2 teas. beef bouillon
3 to 4 dry whole bay leaves
2 teas. chili powder
3/4 teas. cumin powder
Method: Albondigas Soup
Add your beef broth (or water and bouillon) the bay leaves, chili powder and cumin, to a large stock pot and bring it to a boil.
Simmer for about 1 hour covered.
At this point your meatballs and veggies will be getting nice and tender so add your diced tomatoes and chopped roasted pablano chili’s.
Cover and simmer for another 30 to 45 minutes.
It’s now ready to eat so place about 2 meatballs into a bowl and fill with your delicious veggies and broth. Dig in, you’ll love it!
Optional garnishes: avocado slices, tortilla chips, cilantro or whatever you like
The flavors you get from this authentic Mexican style Albondigas soup recipe are phenomenal! The meatballs are so tender and flavorful they just melt in your mouth. The vegetables are the same way. The broth has a nice spice and will definitely hit the spot. If you’ve never had Albondigas soup before and you like Mexican food this is really a “must try” recipe. I hope you will enjoy it as much as I do. Happy Cooking!