Albondigas Authentic Mexican Style Meatball Soup
By Sharon T
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.
- 1 pound ground beef, 10% to 15% fat
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 3/4 teaspoon garlic powder, or 1 clove garlic, crushed
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin powder
- 1/2 tablespoon dried Mexican whole oregano, crushed
- 1/2 cup dry masa
- 1 egg, beaten
- 3 to 4 carrots
- 3 to 4 sticks celery
- 2 poblano chilis
- 3 Roma tomatoes
- 2 medium size onions
- 14 cups beef broth
- 3 to 4 dry whole bay leaves
- 2 teaspoons chili powder
- 3/4 teaspoons cumin powder
Adapted from davidsfreerecipes.com
To make the meatballs, combine all ingredients in a large bowl and mix well. Take your time to thoroughly mix the ingredients.
Using a big spoon (to measure) or just your hands grab about 1 “big” golf ball size portion of your mixture and roll it into a tightly packed ball and set it on a plate or piece of foil.
Continue making the meatballs until all of the mixture has been used.
Prepare the veggies for the soup. Roast the poblano chili's over a medium high flame for about 7 - 10 minutes. You'll need tongs to turn them often, being careful not to break the skins. The intent is to blister and blacken the skin, not to cook them completely.
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.
When the skins have blistered transfer them to a bowl and cover them so that they steam. This will make it easier to peel. Let them steam for about 5 minutes. Remove the skins by peeling them off with your hands or a knife. This is a messy job, a trick is to peel them under running water.
Cut off the tops and slide them lengthwise, removing the seeds.
For the rest of the veggies, peel and slice carrots into about 1/2 inch slices. Slice the celery and onions so all of the veggies are about the same size.
Cut the 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!
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.
Now add your meatballs, carrots, onion and celery to your pot and turn the heat down to simmer (about medium low heat).
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 poblano 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!
Garnish with avocado slices, tortilla chips, cilantro or whatever you like!
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