Albondigas

Whenever I think of comfort food, Albondigas always springs to mind. Growing up, my family gathered around the table for meals filled with laughter, stories, and the warm aroma of homemade dishes wafting through the air. Albondigas, with its tender meatballs simmered in a rich broth, was a staple on our dining table. I can still picture my grandmother expertly shaping the meatballs, her hands moving with love and care while the simmering pot bubbled away, creating a cozy atmosphere that made me feel at home. Each spoonful of this dish provided not just nourishment but a sense of belonging, a reminder of those cherished moments spent together. Today, I’m excited to share this classic recipe with you, so you can create your own memories around the dinner table.

What You’ll Need for Albondigas

To create a delicious pot of Albondigas, you’ll want to gather fresh, high-quality ingredients. Each element contributes to the overall flavor and texture of the dish, ensuring that every bite is satisfying. The combination of hearty vegetables, aromatic spices, and protein-rich meat creates a wholesome meal that is as nutritious as it is delicious.

• 1 cup long-grain white rice (uncooked, divided) – this is the base of the meatballs and provides a great texture.
• 2 tablespoons olive oil – used for sautéing the vegetables and enhances the flavors.
• 1/2 small yellow onion (chopped) – adds sweetness and depth to the broth.
• 1 jalapeno pepper (minced) – provides a gentle kick of heat.
• 2 medium carrots (sliced 1/2-inch thick) – these add sweetness and a pop of color.
• 2 stalks celery (sliced 1/2-inch thick) – offers a crisp texture and layers of flavor.
• 2 small Yukon gold potatoes (chopped into 1-inch chunks) – adds heartiness to the soup.
• 4 garlic cloves (minced) – provides a robust flavor.
• 2 teaspoons chili powder – gives warmth and a touch of spice.
• 1 1/2 teaspoons ground cumin – enhances the dish with earthy notes.
• 1 teaspoon each of dried oregano and ground coriander – these herbs add aromatic qualities.
• 1/2 teaspoon each of smoked paprika, salt, and pepper – these seasonings uplift the overall taste.
• 2 (15 oz.) cans fire-roasted tomatoes (with juices) – contribute acidity and a rich tomato flavor.
• 1 (14 oz.) can mild diced green chiles – adds a subtle kick.
• 8 cups low sodium beef broth – forms the flavorful base of the soup.
• 1 chayote (peeled, cored, chopped into 1/2” cubes) – a unique vegetable that adds texture.
• 8 oz. lean ground beef – the main protein source for the meatballs.
• 8 oz. ground pork – adds richness to the meatballs.
• 1 large egg – binds the meatball mixture together.
• 3 tablespoons minced fresh cilantro – gives a fresh flavor.
• 2 tablespoons each of minced fresh mint and parsley – enhance the freshness.
• 1 1/2 teaspoons minced fresh oregano – brings additional herbal notes.
• 1/2 teaspoon each of chili powder, ground cumin, salt, and pepper – for extra seasoning in the meatballs.
• Avocados – for garnish and creaminess.
• Tomatoes – adds freshness when serving.
• cilantro – for garnish.
• sour cream – adds creaminess and richness.
• lime juice – brightens the flavors.
• hot sauce – optional, for those who enjoy extra spice.

Making This Albondigas

Creating Albondigas is a joyful experience that fills your home with delicious aromas. Just follow these simple steps, and you’ll have a flavorful meal ready to serve. The process allows you to engage your senses as you chop, mix, and simmer, making it a delightful cooking adventure.

1. Start by bringing 4 cups of water to a boil in a Dutch oven. Once it’s boiling, add the rice and ½ teaspoon of salt. Cook while stirring occasionally for about 6 minutes. As the rice cooks, you can take this time to chop your veggies for the soup. After the time is up, drain the rice and rinse it thoroughly in cold water; remember, we’re only parboiling it. Set it aside for later.
2. Next, heat 2 tablespoons of olive oil in the same Dutch oven over medium-high heat. Once the oil is shimmering, toss in the onions and jalapeno pepper. Sauté them for about 3 minutes until they become fragrant and slightly translucent. This step will create a flavorful base for the soup.
3. Now, it’s time to add the carrots, celery, potatoes, and all those wonderful seasonings: chili powder, ground cumin, oregano, coriander, smoked paprika, salt, and pepper. Stir everything together and let it cook for an additional 3 minutes. You want the vegetables to soften slightly and absorb those amazing flavors.
4. After that, add the garlic and sauté for about 30 seconds until it releases its aromatic scent. Then, add in the fire-roasted tomatoes, diced green chiles, and the beef broth. Stir it all together and cover the pot, bringing it to a boil.
5. Once boiling, reduce the heat to a low simmer and let it cook uncovered for 20 to 25 minutes while you prepare the meatballs.
6. For the meatballs, crack the egg into a large bowl and whisk it until it’s light and frothy. Then, add 1 cup of the parboiled rice you set aside earlier, along with all the remaining meatball ingredients: ground beef, ground pork, minced cilantro, minced mint, minced parsley, minced oregano, chili powder, ground cumin, salt, and pepper. Mix it all well until everything is fully incorporated, ensuring you don’t overwork the meat mixture.
7. Shape the meat mixture into tablespoon-sized meatballs and place them on a parchment-lined baking sheet. You should have around 40 to 45 meatballs. This step is a little time-consuming but worth every minute.
8. Once the broth has simmered and your meatballs are ready, gently add them to the pot along with any leftover parboiled rice and the chopped chayote. If you prefer a less chunky soup, add 1 to 2 cups of water at this stage. Bring the soup back to a boil and reduce it to a gentle simmer for an additional 12 to 15 minutes, or until the meatballs are cooked through and the rice is tender. Be careful not to stir the meatballs for at least 5 minutes, as they might break apart.
9. Finally, ladle the soup into bowls and top with your favorite toppings: diced avocados, tomatoes, a sprinkle of cilantro, a dollop of sour cream, a squeeze of lime juice, and a dash of hot sauce if you like it spicy. Enjoy!

Expert Tips about Albondigas

To ensure your Albondigas turns out perfectly every time, here are some expert tips. These will help you to navigate any challenges and elevate your dish to a new level!

• Storage: Leftover Albondigas can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to preserve the texture.
• Freezing: You can freeze Albondigas for up to three months. Just make sure to cool the soup completely before transferring it to a freezer-safe container.
• Pairing: Serve your Albondigas with warm tortillas or crusty bread to soak up the delicious broth.
• Garnishes: Experiment with different toppings! Try crumbled feta or a sprinkle of smoked paprika to add unique flavors.
• Slow Cooking: If time allows, consider cooking Albondigas in a slow cooker. It allows for deeper flavors to develop over a longer cooking time.
• Serving Temperature: Always serve your Albondigas hot to enjoy the full flavor and comforting experience.

Accompaniments for Albondigas

When it comes to serving Albondigas, the sides can take your meal to another level. Here are several great options that perfectly complement this hearty dish:

• Warm Tortillas: Soft, warm tortillas are perfect for wrapping around the meatballs and soaking up the broth.
• Crusty Bread: A good loaf of crusty bread is ideal for dipping into the soup and enjoying every last drop.
• Rice or Quinoa: Serve over a bed of fluffy rice or quinoa to make it even more filling.
• Seasonal Salads: A fresh salad with a light vinaigrette can provide a refreshing contrast to the rich flavors of Albondigas.
• Occasion Pairings: This dish is perfect for family dinners, gatherings, or even festive occasions like Ramadan, where sharing food brings everyone together.
• Storage Tips: Any leftovers can be stored in the fridge for a few days and enjoyed as a quick meal or lunch option.

FAQ

Conclusion

Albondigas is not just a dish; it’s a heartfelt recipe that brings people together, filled with warmth and flavor. I encourage you to try this classic recipe and share it with your loved ones. With each bite, you’re not just tasting a meal—you’re creating memories that will last a lifetime.

Albondigas

The ultimate comfort food, Albondigas is a hearty and flavorful dish featuring delicious meatballs simmered in a rich broth. Perfect for family gatherings or cozy nights in, this easy weeknight dinner is sure to satisfy your cravings. Make it tonight and enjoy every warm, savory bite!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dinner

Cuisine Mexican

Servings 7 servings

Calories 350 kcal

Equipment

• Skillet
• Whisk
• Oven
• Peeler
• Large Pot
• Saucepan
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1 cup long-grain white rice uncooked, divided
• 2 tablespoons olive oil
• 1/2 small yellow onion chopped
• 1 jalapeno pepper minced
• 2 medium carrots sliced 1/2-inch thick
• 2 stalks celery sliced 1/2-inch thick
• 2 small Yukon gold potatoes chopped into 1-inch chunks
• 4 cloves garlic minced
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 15 oz. cans fire-roasted tomatoes with juices
• 1 14 oz. can mild diced green chiles
• 8 cups low sodium beef broth
• 1 chayote peeled, cored, chopped into 1/2” cubes
• 8 oz. lean ground beef
• 8 oz. ground pork
• 1 large egg
• 3 tablespoons minced fresh cilantro
• 2 tablespoons minced fresh mint
• 2 tablespoons minced fresh parsley or 2 teaspoons dried
• 1 1/2 teaspoons minced fresh oregano or ½ teaspoon dried
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Avocados for garnish
• Tomatoes for garnish
• cilantro for garnish
• sour cream for garnish
• lime juice for garnish
• hot sauce for garnish

Instructions

 

• Start by bringing 4 cups of water to a boil in a Dutch oven. Once it's boiling, add the rice and ½ teaspoon of salt. Cook while stirring occasionally for about 6 minutes. As the rice cooks, you can take this time to chop your veggies for the soup. After the time is up, drain the rice and rinse it thoroughly in cold water; remember, we’re only parboiling it. Set it aside for later.
• Next, heat 2 tablespoons of olive oil in the same Dutch oven over medium-high heat. Once the oil is shimmering, toss in the onions and jalapeno pepper. Sauté them for about 3 minutes until they become fragrant and slightly translucent. This step will create a flavorful base for the soup.
• Now, it’s time to add the carrots, celery, potatoes, and all those wonderful seasonings: chili powder, ground cumin, oregano, coriander, smoked paprika, salt, and pepper. Stir everything together and let it cook for an additional 3 minutes. You want the vegetables to soften slightly and absorb those amazing flavors.
• After that, add the garlic and sauté for about 30 seconds until it releases its aromatic scent. Then, add in the fire-roasted tomatoes, diced green chiles, and the beef broth. Stir it all together and cover the pot, bringing it to a boil.
• Once boiling, reduce the heat to a low simmer and let it cook uncovered for 20 to 25 minutes while you prepare the meatballs.
• For the meatballs, crack the egg into a large bowl and whisk it until it’s light and frothy. Then, add 1 cup of the parboiled rice you set aside earlier, along with all the remaining meatball ingredients: ground beef, ground pork, minced cilantro, minced mint, minced parsley, minced oregano, chili powder, ground cumin, salt, and pepper. Mix it all well until everything is fully incorporated, ensuring you don’t overwork the meat mixture.
• Shape the meat mixture into tablespoon-sized meatballs and place them on a parchment-lined baking sheet. You should have around 40 to 45 meatballs. This step is a little time-consuming but worth every minute.
• Once the broth has simmered and your meatballs are ready, gently add them to the pot along with any leftover parboiled rice and the chopped chayote. If you prefer a less chunky soup, add 1 to 2 cups of water at this stage. Bring the soup back to a boil and reduce it to a gentle simmer for an additional 12 to 15 minutes, or until the meatballs are cooked through and the rice is tender. Be careful not to stir the meatballs for at least 5 minutes, as they might break apart.
• Finally, ladle the soup into bowls and top with your favorite toppings: diced avocados, tomatoes, a sprinkle of cilantro, a dollop of sour cream, a squeeze of lime juice, and a dash of hot sauce if you like it spicy. Enjoy!

Notes

• Storage: Leftover Albondigas can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to preserve the texture.
• Freezing: You can freeze Albondigas for up to three months. Just make sure to cool the soup completely before transferring it to a freezer-safe container.
• Pairing: Serve your Albondigas with warm tortillas or crusty bread to soak up the delicious broth.
• Garnishes: Experiment with different toppings! Try crumbled feta or a sprinkle of smoked paprika to add unique flavors.
• Slow Cooking: If time allows, consider cooking Albondigas in a slow cooker. It allows for deeper flavors to develop over a longer cooking time.
• Serving Temperature: Always serve your Albondigas hot to enjoy the full flavor and comforting experience.

Keyword Albondigas recipe, comfort food, easy weeknight dinner, Mexican meatball soup

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!