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albondigas recipe

Albondigas Recipe

Pinklady
Albondigas has roots tracing back to Spain and even further to Arab influence. When the Moors ruled Spain, they introduced various dishes that involved ground meat, spices, and herbs—key elements of albondigas.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Soup
Cuisine Mexican
Servings 4
Calories 300 kcal

Equipment

  • Large mixing bowl
  • Large soup pot
  • Wooden spoon or spatula
  • Ladle

Ingredients
  

For the Meatballs:

  • 1 pound ground beef or a mix of ground beef and pork
  • 1/2 cup cooked white rice
  • 1 egg, beaten
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 cup fresh mint, finely chopped (optional but traditional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • Salt and pepper to taste

For the Soup:

  • 1 tablespoon olive oil
  • 1/2 large onion, diced
  • 2 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes or 3 fresh tomatoes, diced
  • 4 cups beef or chicken broth
  • 1 large potato, peeled and cubed
  • 2 medium carrots, peeled and sliced
  • 1 zucchini, diced
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions
 

  • Make the Meatballs
    In a large mixing bowl, combine the ground beef (or beef and pork mixture) with cooked rice, beaten egg, chopped cilantro, chopped mint (if using), garlic powder, cumin powder, salt, and pepper.
  • Using your hands, gently mix everything until it’s just combined. Be careful not to overmix, as this can make the meatballs tough.
  • Take about a tablespoon of the mixture and roll it between your palms to form a small meatball. Repeat until all the meat is used. Set aside.
  • Prepare the Soup Base
    Heat a tablespoon of olive oil in a large soup pot over medium heat.
  • Add the diced onions and cook for 3–4 minutes until they become translucent.
  • Add the minced garlic and sauté for an additional minute, or until fragrant.
  • Stir in the crushed tomatoes, beef or chicken broth, and season with cumin, oregano, salt, and pepper.
  • Bring the mixture to a gentle boil.
  • Add the Meatballs and Vegetables
    Carefully place the meatballs one by one into the simmering broth. Try not to stir too much at this point to avoid breaking up the meatballs.
  • Add the cubed potatoes, sliced carrots, and diced zucchini to the pot.
  • Reduce the heat to a simmer and let everything cook for 30–40 minutes, or until the meatballs are cooked through and the vegetables are tender.
  • Garnish and Serve
    Taste the soup and adjust the seasoning with salt and pepper if needed.
  • Ladle the albondigas soup into bowls and garnish with fresh cilantro.
  • Serve with lime wedges on the side for a zesty kick.

Video

Keyword Albondigas Recipe