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Albondigas Soup with Fresh Herbs and Vegetables Recipe

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4.2 from 14 reviews

This comforting Albondigas Soup features tender Mexican-style meatballs simmered in a flavorful broth with fresh vegetables and herbs. Perfect for a hearty family meal, this soup combines aromatic spices and fresh ingredients to create a rich, satisfying dish served ideally with rice or tortillas.

Ingredients

Meatballs

  • 1 pound ground beef
  • ¼ cup flour
  • 1 large egg
  • ¼ cup fresh mint leaves, chopped
  • ½ cup fresh parsley, chopped
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp garlic powder (optional)
  • ¼ tsp ground ginger (optional)
  • ⅛ tsp ground cinnamon (optional)
  • 1 tsp sea salt

Soup

  • 1 Tbsp avocado oil or olive oil
  • 1 small yellow onion, diced
  • 2 carrots, peeled and chopped
  • 1 large stalk celery, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini squash, chopped
  • 6 cups low-sodium chicken broth
  • ½ cup tomato sauce
  • ¼ cup fresh parsley, chopped
  • ½ tsp sea salt (to taste)
  • ¼ tsp black pepper (to taste)

Instructions

  1. Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef, flour, egg, chopped fresh mint, parsley, chili powder, dried oregano, garlic powder, ground ginger, ground cinnamon, and sea salt. Mix thoroughly using your hands or a stand mixer with a paddle attachment until the mixture is well combined but sticky.
  2. Form Meatballs: Shape the mixture into 12 to 20 meatballs depending on your preferred size, ensuring they are compact enough to hold their shape during cooking.
  3. Brown Meatballs: Heat 1 to 2 tablespoons of cooking oil in a 12-inch cast iron skillet over medium heat until sizzling hot. Add the meatballs carefully, cooking for 2 to 4 minutes per side until a golden brown crust forms. Remove and set aside.
  4. Sauté Vegetables: In a large thick-bottomed pot or Dutch oven, heat 1 tablespoon of avocado or olive oil over medium heat. Add diced onion and sauté for about 3 minutes until it begins to soften. Stir in chopped carrots and celery, cooking for an additional 3 to 5 minutes.
  5. Combine and Simmer: Add the browned meatballs back into the pot along with minced garlic, chicken broth, tomato sauce, chopped parsley, and season with sea salt and black pepper. Bring to a full boil, then reduce heat to a gentle simmer.
  6. Cook Meatballs: Cover the pot and simmer for 15 to 20 minutes, or until meatballs reach an internal temperature of 165°F, ensuring they are fully cooked through.
  7. Add Zucchini: Approximately 15 to 20 minutes before serving, add the chopped zucchini to prevent it from becoming overly soft or soggy. Continue simmering until zucchini is tender.
  8. Serve: Serve the Albondigas Soup hot with accompaniments such as white rice, Mexican rice, warm corn tortillas, lime wedges, or a dollop of sour cream for a complete and delightful meal.

Notes

  • You can use a stand mixer with a paddle attachment to mix meatball ingredients for easier preparation.
  • Meatballs should be cooked to an internal temperature of 165°F for safety.
  • Adding zucchini towards the end keeps it tender and prevents sogginess.
  • Serve with rice or tortillas and optional garnishes like lime and sour cream for authentic flavor.
  • Flour in the meatball mixture helps bind the meatballs and create a tender texture.

Find it online: https://marthatasty.com/albondigas-soup-with-fresh-herbs-and-vegetables-recipe/