Albondigas Recipe

Albondigas is a comforting and hearty meatball soup that brings together the rich flavors of beef and pork with aromatic herbs and vegetables. This flavorful dish features tender meatballs made with a blend of cilantro, mint, and spices, simmered in a savory broth with a medley of fresh vegetables.

The addition of rice and zucchini adds a satisfying texture and extra depth to the soup. Perfect for a cozy dinner, Albondigas is both nourishing and delicious, garnished with fresh cilantro for a burst of freshness.

Albondigas Recipe

Ingredients:

For the Meatballs:

2 pounds 80/20 pork/beef mixture

1 beaten egg

½ cup chopped cilantro

Several sprigs chopped mint

½ large onion, grated (discard extra liquid)

1 tablespoon tomato paste

Cumin, salt, pepper, chili powder (to taste)

½ cup rinsed rice (uncooked)

For the Broth:

1 large onion, chopped

2-3 tablespoons olive oil

Several chopped celery stalks

2-3 diced carrots

2-3 diced potatoes

3 cartons beef or chicken broth (about 6 cups)

1 large can diced tomatoes

Salt and pepper (to taste)

Additional chopped mint sprigs

1-2 chopped zucchini or squash (added later)

Chopped cilantro (for garnish)

Instructions:

Prepare the Meatballs:

In a large bowl, combine the pork/beef mixture, beaten egg, chopped cilantro, chopped mint, grated onion (drained), tomato paste, cumin, salt, pepper, chili powder, and rinsed rice.

Mix gently until just combined. Avoid over-mixing to keep the meatballs tender.

Wet your hands and shape the mixture into small meatballs (or larger if preferred).

Cook the Broth:

Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent.

Add chopped celery, diced carrots, and diced potatoes to the pot. Cook for a few minutes until vegetables start to soften.

Pour in the beef (or chicken) broth and add the diced tomatoes. Season with salt and pepper.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Add the Meatballs:

Gently add the prepared meatballs to the simmering broth. Stir in additional chopped mint sprigs.

Continue to simmer for another 30 minutes, or until the meatballs are cooked through and the vegetables are tender.

Finish and Serve:

About 10 minutes before the soup is done, add the chopped zucchini or squash.

Taste and adjust seasoning as needed.

Serve hot, garnished with additional chopped cilantro.

Enjoy your Albondigas with a side of warm bread or over a bed of rice!

Notes:

Meat Mixture: Using an 80/20 pork/beef mixture ensures juicy and flavorful meatballs. Adjust the fat content if you prefer leaner meat.

Rice: Rinsing the rice helps remove excess starch, preventing it from making the soup too thick.

Meatball Size: Small meatballs cook more quickly and are easier to eat, but traditional Albondigas are often larger. Adjust the size based on your preference.

Onion Liquid: Make sure to drain the excess liquid from the grated onion to avoid a soggy meat mixture.

Broth Choice: Beef or chicken broth can be used depending on your taste preference. Homemade broth will add more depth to the flavor.

Vegetable Variety: Feel free to add or substitute vegetables based on what you have on hand, such as bell peppers or green beans.

Simmering Time: The meatballs and vegetables should be cooked until tender. Adjust the simmering time based on the size of the meatballs and the texture of the vegetables.

Fresh Herbs: Chopped mint and cilantro not only add fresh flavor but also enhance the overall aroma of the soup.

Zucchini/Squash: Add these vegetables towards the end of cooking to prevent them from becoming too soft or mushy.

Seasoning: Taste and adjust the seasoning towards the end of cooking. Adding salt and pepper in stages helps balance the flavors effectively.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat for the meatballs?

Yes, you can substitute the pork and beef mixture with ground turkey, chicken, or a different blend of meats if preferred.

Adjust seasoning as needed.

Can I make the meatballs ahead of time?

Absolutely. You can prepare and cook the meatballs in advance, then store them in the refrigerator for up to 3 days or freeze them for up to 3 months.

Add them to the soup directly from frozen, adjusting cooking time as needed.

What if I don’t have fresh mint?

If you don’t have fresh mint, you can use dried mint or simply omit it.

Fresh basil or parsley can be used as alternatives.

Can I use instant rice instead of regular rice?

Yes, but be aware that instant rice cooks faster and may become mushy if added too early.

Add it to the soup during the last 5-10 minutes of cooking.

How can I make this recipe gluten-free?

Ensure the broth and any seasoning used are gluten-free.

Most beef and chicken broths are gluten-free, but check the label.

The recipe itself is naturally gluten-free.

Can I add more vegetables to the soup?

Definitely. Feel free to add other vegetables such as bell peppers, green beans, or corn.

Adjust cooking times as needed to ensure all vegetables are tender.

How can I adjust the spice level of the soup?

If you prefer a milder soup, reduce or omit the chili powder.

For more heat, add extra chili powder or a pinch of cayenne pepper to taste.

What type of broth should I use?

You can use beef or chicken broth, depending on your preference.

Homemade broth will add more flavor, but store-bought broth works well too.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

It can also be frozen for up to 3 months.

Reheat thoroughly before serving.

Can I use cooked rice instead of raw rice in the meatballs?

While the recipe calls for uncooked rice to be mixed with the meat, you can use cooked rice if necessary.

Just be aware that it will affect the texture of the meatballs, potentially making them softer.