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Thursday, February 6, 2025

Albondigas Soup (Mexican Meatball Soup)

 

Albondigas Soup (Mexican Meatball Soup) By The Righteous Kitchen
Albondigas Soup (Mexican Meatball Soup) By The Righteous Kitchen

This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at therighteouskitchen.com.


My friend Mary is a great cook! She makes her Albondigas Soup, just as her mother taught her. Although Albondigas is generally made with beef, she opted to use ground turkey. Great choice! The ground turkey melds well with the freshness of the mint and cilantro; and helps to keep this soup light.



MARY’S ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP)

SOUP:
1 Tsp olive oil
1/4 Onion, diced
1 Roma tomato, diced
1 Clove garlic, minced
5 Cups water, heated
2 Chicken bouillon cubes
2 Fresno peppers
1 (8 oz can) Tomato sauce
2 Tbsp fresh mint, diced
1 Tbsp dried oregano
1 Carrot, chopped
1 Chayote, chopped
1/4 Cup rice
1 Potato, chopped
1/4 Head cabbage, chopped
1 Zucchini, chopped
1/4 Cup cilantro, diced
1/2 Tsp salt

MEATBALLS:
1/2 Pound ground turkey
1 Egg
1/4 Onion, diced
1/4 Cup rice
1 Tbsp mint, diced
1/4 Tsp dried oregano
1/2 Tsp dried pepper flakes (optional)
1/2 Salt
1/2 Tsp pepper

DIRECTIONS:
Heat olive oil, in a Dutch oven, over medium heat. Sauté onion until softened. Add tomato and garlic to Dutch oven. Continue cooking until garlic has softened. Add water, bouillon, pepper, tomato sauce, mint and oregano to Dutch oven. Bring to boil, then reduce heat to medium; maintaining a simmer. Add carrot, chayote and rice to Dutch oven. Add all meatball ingredients to a large bowl; and mix well. Roll meat mixture into 1 inch meatballs. Add meatballs to Dutch oven. Add potatoes and cabbage about 5 minutes after meatballs. Continue simmering 20 minutes. Once meatballs have cooked through, and vegetables are tender; add zucchini and cilantro to Dutch oven. Continue simmering, until zucchini has slightly softened, about 5 minutes.

Nutrition information: removes potato, rice in the broth, and egg. Adds an extra chayote.

Recipe Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.


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