Albondigas Soup

By dawn on June 23, 2024

Caldo de Albóndigas

Caldo de Albóndigas aka Albondigas Soup or Mexican Meatball Soup.Albondigas in English means "meatballs."
Yerbabuena, or mint. This is an important ingredient when making this Caldo de Albondigas recipe. It gives this Mexican soup a distinct taste. I use it because my long time dear friend from Mexico gave me this recipe, saying it was his favorite; made the way he had it growing up 😉
You can also vary the vegetables depending on what you have on hand. Spring peas in their pods instead of shucked peas, for example. Fresh cut zucchini is very common in this recipe. or corn on the cob, cut small. You can make meatballs the size you prefer too. They will cook faster if smaller. Using your hands, form meatballs*. About 1 ½" in diameters. If you prepare meatballs first, place in the fridge until ready to use.
*Note: If you have made monster-size meatballs, or larger than 2" in diameter, it will take them longer to cook.
I used dry white rice. Some people will use leftover cooked rice or rinsed rice. They all work in this dish.
● I do want to add, I'm big on mis en place, aka "everything in place". Mise en Place Is the Restaurant Technique Every Home Cook Should Know.
Mise en place literally means "everything in its place." This means have all of the ingredients prepped before you start cooking — onions are diced, spices are measured, broth has been portioned.
All of this upfront preparation actually ends up saving time in the long run. With the ingredients peeled, chopped, and portioned and the required pots and pans laid out you are more organized and efficient, and far less likely to accidentally add the salt twice or scramble to find a forgotten ingredient.
Mise en place also refers to gathering the equipment required for the recipe. Does your recipe call for a bundle of cheesecloth, a specific size baking dish, or a potato masher? Find all of the equipment before you start cooking to make sure you have everything you need close at hand.

INGREDIENTS:
2 Tbsp olive oil
1 large onion, chopped
1 large garlic clove, minced
3 quarts of chicken stock, vegetable stock, or beef stock. If no stock available you can use water or half stock/half water
1/2 cup of tomato sauce*
1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
2 large carrots, peeled and sliced
1/3 cup of raw white rice
1 pound ground beef
1 TBS of chopped fresh mint (optional)
1/4 cup of chopped parsley
1 raw egg
1 1/2 teaspoon salt
1/4 teaspoon black pepper
A dash of cayenne (optional)
1 1/2 cup of frozen or fresh peas
1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
Salt and pepper
1/2 cup chopped fresh cilantro.

● Better Than Bouillon adds good FLAVOR

METHOD:
1. Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce* (If you don't have tomato sauce, you can substitute crushed tomatoes, stewed tomatoes, or a couple of tbsps of tomato paste). Bring to a boil and reduce heat to simmer. Add carrots and string beans.
2. Prepare the meatballs.
Mix rice into meat, adding mint leaves and parsley, salt, and pepper. Mix in raw egg. Form mixture into 1 ½" meatballs. Meatballs can be made bigger, but they cook faster when small.
3. Add the meatballs to the simmering soup, one at a time. Cover and let simmer for approximately a 1/2 hour. Add the peas towards the end. Remember to taste throughout. Add a few pinches of oregano and sprinkle with salt and pepper, a dash of cayenne (optional), to taste. Garnish with chopped fresh cilantro.Serves 6-8.