Albondigas (Mexican Meatball Soup)

"This soup is full of fresh flavors. It makes a great dinner or lunch. Do use the dried chile if you can find it. I find them at the end of the grocery isle by the tortillas where the spices come in plastic bags and not litttle jars. A more common dried chile is the California. These can be chewy so put it in whole after seeding and remove when done. It's mild but you can add more to taste. It really makes the soup. The chile powder is not the normal chili powder in the grocery store, it's the dried ancho chiles ground down. You can also try canned chipoltle peppers or even use fresh anaheims or pablanos. Use the bagged prewashed baby spinach leaves also to save time. Serve it with avocado and lime wedges and warm tortillas. Yum!"
 
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Ready In:
1hr 5mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • Use your own judgement on the chiles. I've even cut up dried california chiles and put in cheesecloth (they are too chewy to leave in) and simmered in the soup for an hour when I couldn't find the anchos. If your not sure just add a small can or 2 of diced green chiles or even some hot sauce or cayenne pepper to taste.
  • In a lg. bowl, mix beef, flour, eggs, and 2-3 tablespoons of chicken broth. Add more flour if too mushy. They should be a little wet. Set aside.
  • In a lg. soup pot, combine remaining chicken broth, beef broth, oregano, onions and chile. Bring to a boil over high heat, then reduce heat to low. Simmer for 30 minutes or longer until your chiles have flavored broth.
  • Bring soup to a good simmer and quickly shape beef mixture into 1 1/2 inch balls and drop into pot as you make them.
  • Simmer, uncovered skimming off any fat and foam for 5 minutes.
  • Add carrots, rice and cilantro and continue to simmer uncovered until carrots and rice are tender. (about 20 min.).
  • Add spinach and cook for 5 more minutes.
  • Serve with lime wedges.

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RECIPE SUBMITTED BY

I live in Ocean Beach, San Diego with my husband and our 16 mo. old daughter. We have the most wonderful restaurants here but don't get out often since the little one came along. We have the best burger place called Hodads! Miss that burger! I love to cook and look forward to getting new culinary gadgets for birthdays and xmas. My husband loves his hot sauce so he challenges me quite often to spice it up. I love a healthy meal as well as indulgence once in a while. I was a vegetarian for quite a few years and even a vegan for 1 year. (not to bash vegans, but I never felt so drained.) I love meat though and my husband would have dissed me if my meat eating was non-existant. Lucky for me I was a happy steak eater years before we met! My cooking skills I cannot rate however I add my own touch to any recipe and usually create my own specialties. I eyeball my ingredients when I cook so I am slow to post recipes. I add them when I cook them and take the time to measure. I look forward to a 5 star from you! I hope you enjoy my delights.<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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