Albondigas
6 servings
60 minutes
Albondigas is a traditional Mexican soup with meatballs that embodies the warmth of home and the richness of Latin American flavors. Its roots trace back to Spanish cuisine, but in Mexico, it has taken on a unique character. Tender meatballs with rice infused with taco seasoning aromas combined with a rich vegetable broth create a harmony of flavors. The spiciness of chili adds zest, while cilantro finishes the ensemble with fresh notes. This soup warms the soul, especially on cool evenings, and is perfect for both family dinners and festive tables. Albondigas is served hot, allowing one to enjoy its rich aroma and balanced taste. It not only satisfies hunger but also offers a gastronomic journey through Mexico, filling one with a sense of comfort and joy.
1
Rinse the rice until the water is clear, then add salted water in a 2:1 ratio of water to rice. Cook the rice until done, then let it cool slightly.
- Rice: 1 glass
2
While the rice is cooking, bring the broth or water to a boil, peel the potatoes and carrots. Cut the potatoes and carrots into equal large cubes (the soup's feature is in the cutting). Clean and chop the celery stalks. Add the vegetables to the boiling broth. Salt to taste. Cut the onion into quarter rings or smaller, crush the garlic with a knife and chop.
- Vegetable broth: 2 l
- Potato: 250 g
- Carrot: 150 g
- Celery stalk: 2 stems
- Onion: 2 pieces
- Garlic: 2 cloves
- Taco Seasoning: 1.5 tablespoon
3
Clean the hot pepper from seeds and white partitions, then cut it according to the desired spiciness. Add the pepper immediately to the vegetables. Also, add about 1/3 of the taco seasoning to the vegetables.
- Red chili pepper: 1 piece
- Taco Seasoning: 1.5 tablespoon
4
For the meatballs, place the minced meat in a bowl, add cooked rice, one egg, salt and pepper to taste. Mix the minced meat and then add about ⅔ of the taco seasoning. Knead the mixture with spices until uniform. Then shape into meatballs. The size of the meatballs is arbitrary, usually about the size of a small walnut.
- Minced meat: 500 g
- Rice: 1 glass
- Chicken egg: 1 piece
- Taco Seasoning: 1.5 tablespoon
5
For soups, especially in the off-season for tomatoes, it's more convenient to use canned tomatoes in their own juice, either chopped or whole. Passata is also a good option. Peel the tomatoes if desired, and pour the liquid from the can into the soup. If using fresh tomatoes, cut them into wedges. Add onion and garlic. Mix everything and bring to a boil.
- Plum tomatoes in their own juice: 450 g
- Onion: 2 pieces
- Garlic: 2 cloves
6
Once it boils, add the meatballs to the pot, bring it back to a boil and reduce the heat so that it simmers gently without breaking the meatballs.
- Minced meat: 500 g
7
Cover the pot with a lid and cook until fully done, about 20-25 minutes. Once ready, turn off the heat, let it sit for 10 minutes, then serve on plates and sprinkle with chopped cilantro.
- Coriander: 30 g