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garciamoss

Beef, Black Bean & Rice Albóndiga Soup

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Rate this recipe 4.3/5 (6 Votes)

Ingredients

  • For the Albóndigas:
  • 1 pound 80/20 ground beef
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1 tablespoon dried onions or shallots
  • 1/2 cup Jasmine rice
  • 1/2 cup black beans, drained and rinsed
  • 1 egg
  • For the Soup Base:
  • 2 tablespoons olive oil
  • 1 medium white onion, diced
  • 1 serrano pepper, minced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 Roma tomatoes, diced
  • 1/3 cup cilantro, chopped
  • 2 bay leaves
  • 6 cups low-sodium beef broth
  • 2 cups crushed tomatoes
  • 1 tablespoon chile ancho powder
  • 1/2 tablespoon tomato bouillon granules (I use Knorr brand)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • Salt to taste
  • Juice of 1 lime
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 cup black beans, drained and rinsed
  • For the Garnishes:
  • Fried tortilla strips
  • Guacamole or avocado slices
  • Lime wedges

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Start by combining all of the ingredients for the albóndigas, in the order listed. Using your hands, form 18 meatballs and transfer to a plate. Cover with plastic wrap and chill until ready to use.

2. Preheat 2 tablespoons of olive oil to medium heat in a large, heavy pot for 2 to 3 minutes. Add the onions, serrano and green bell pepper. Season lightly with a pinch of salt and pepper. Cook for 5 to 6 minutes. Add the garlic, cilantro, and Roma tomatoes. Cook for another minute.

3. Add the remaining ingredients for the soup base, minus the black beans. Stir well to combine, taste for salt. Bring to a boil, reduce heat just slightly. Carefully add the albóndigas to the soup, stir gently. Cover and simmer for 35 to 40 minutes. During the last 10 minutes of cooking time, add in the remaining black beans. Cook for just another few minutes. Serve right away, garnish with fried tortilla strips, guacamole, and lime wedges. Yields up to 6 hearty servings or 8 as a starter.

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