Let’s talk albondigas! Meatball soup for those wondering. This delish dish contains all the food groups you could need: spice, veggies, and some beef. Okay, perhaps this is a bias opinion and these are the food groups I want, but it’s soooo good.
VEGGIES DOES A BODY GOOD
To be fair, I do like to jam pack this soup with veggies. I throw in some zucchini, yellow squash, gold potato, and carrots. The perfect ingredients to help keep your belly full. I normally like my keep the size of my veggies quite large, but the size is 100% customizable. Veggies are great in small bites as well!
The meatballs are very simple and can be created ahead of time, even the night before, to reduce prep time. I pack the ground beef with onions, cilantro, garlic and season with garlic salt, and black pepper. Add in an egg to stick the mixture together and begin forming the meatballs. Size is really all preference, you can make small cookie scoop (affiliate) versions or giant meatballs. In this recipe, I use about 1/4 cup of mixture per meatball.
If you create them in advance, spread them out on a sheet pan and onto of aluminum foil to prevent sticking.
CAN'T BE MEXICAN WITHOUT A SPICY SAUCE
(CHIPOTLE SPICY SAUCE)
Complete your soup with a tomato base spiced up with some chipotle en adobo chiles for some amazing flavors.
Blend all the raw ingredients for the sauce until basically smooth. Sometimes large pieces remain, but that just adds to the texture of the sauce. After quickly sauce some onions in the soup pot and add the sauce right in.
Carefully drop in your meatballs and add enough additional water to cover the entire meatballs. Be sure not to add too much water or it will water down the sauce. Then you are stuck making up for it with seasoning and that is no fun.
Bring your soup to a boil. I like to boil with the meat because any juices released from the meatballs will just add to the flavor.
Additional flavoring can be achieved with some Knorr’s Beef Flavoring Bouillon. You can begin this once the soup boils. Always, always, start with small increments. Trust me, the day you accidentally over salt something because you are in a hurry will NEVER be forgotten. Ask my husband, he somehow always remembers my little hiccup, always.
NOM NOM NOM - SOUPY TIME!
If you have the time, prepare this soup earlier in the day and let the flavors marry over low heat for an additional hour or more. I find that the longer this simmers, the more flavor the meatballs release and it just fuses together beautifully. Go on, try it!
PLEASE MAKE ME, TRY ME, AND LOVE ME. RECIPE BELOW!
Sopa de Albóndigas (Meatball Soup)
- 1 lb Ground Beef 80/20
- 2 oz White Onion small dice
- .2 oz Garlic Clove whole
- .1 oz Cilantro (about ½ bunch) rough chopped
- 1 tbsp Garlic Salt
- 3/4 tsp Black Pepper finely ground
- 1 Egg
Chipotle Tomato Sauce
- 3 cups Water, Tap
- 1 lb Roma Tomato quartered
- 1 oz White Onion large piece
- .2 oz Garlic Clove
- .5 oz Chipotle en Adobo Chile canned
Get your Soup on
- 1 tbsp Olive Oil extra virgin
- 2 oz White Onion julienne
- Chipotle Tomato Sauce sub recipe
- Meatballs sub recipe
- Water (as needed) * see procedure
- 1 tbsp 2 tsp Knorr's Beef Flavored Bouillon *see procedure
- 5 oz Yellow Squash large pieces (~ 3 inch length)
- 5 oz Zucchini large pieces (~ 3 inch length)
- 3 oz Carrots, peeled large pieces (~ 3 inch length)
- 8 oz Yukon Potatoes, peeled halved, quartered
- Combine the ground beef, onion, garlic, cilantro, garlic salt and black pepper in a bowl.
- Add the egg and distribute well throughout the ground beef mix.
- Create your meatballs. Size may vary on preference. Some like larger meatballs than others. I tend to create medium size balls, about ¼ cup of meat per ball. Set aside and have ready to add to the soup liquid.
Chipotle Tomato Sauce
- Combine the water, tomato, onion, garlic and chipotle en adobo in a blender. Process until almost smooth. You want the sauce as smooth as you can but you don’t have to be too picky about it. Any small pieces will soften in the boiling process.
- Remove and set aside until needed.
Get your Soup on
- Heat the olive oil in a soup pot over medium heat.
- Add the onions and saute until soft and translucent, about 2 minutes.
- Add the Chipotle Tomato Sauce from our sub recipe.
- Add the meatballs carefully into the pot and liquid. This step will determine how much extra water will be added. Add enough extra water to cover the meatballs, but not so much that it will water down the sauce. In my case, I added 2 extra cups of water. (You can always add this extra water in the blending process if you prefer after you find out how many cups of water are needed)
- Bring to a boil and reduce heat to maintain a low boil. Begin adding your Knorrs Beef Seasoning until your desired taste is achieved. Add enough to add flavor, remove the raw taste of the tomatoes and even out the spiciness of the chipotle Chile. (The taste will vary every time you make it. I added 2 tbsp and 2 tsp) I recommend adding in 1 tsp of seasoning at a time and increasing as needed.
- Carefully add the zucchini, squash, potatoes and carrots. Avoid being too rough on the meatballs so they do not break apart.
- Reduce to low heat and continue to cook at a low boil until the meatballs reach an internal temperature of 165F and the vegetables are easily pierced with a knife. I cook the soup at low heat for as long as possible so the flavors can fully marry together.
- Use meat of choice - doesn't have to be 80/20
- Meatball size can vary on preference
- Meatballs are cooked when internal temperature reaches 165F
- Create meatballs ahead to reduce prep time
- Chipotle chiles in blended sauce can be reduced or increased depending on heat preference
- Cut vegetables to size preference
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