Today, I am giving you this fantastic recipe for Albondigas, the Mexican Meatball Soup I served this year at The Witch’s Brunch. This soup is filling and flavorful with a hint of spice. If spicy food isn’t loved by your people either use half a chipotle pepper or omit it all together.
2 pounds ground beef
1/2 sleeve of crackers, crushed (I use Ritz or Saltenes)
1 1/2 TBS dried oregano, divided
3 garlic cloves, minced and divided
6+ cups water, divided
1 cube beef bouillon
1 chipotle chili pepper–I take one out of a can of Chipotle Peppers in Adobo Sauce
1/2 large onion, finely chopped
2 carrots, roughly chopped
1/2 cup rice
chopped cilantro for garnish
salt, to taste
1.) In a medium pot, bring 4 cups of water to a boil. Add tomatoes and boil until soft and the skin slides off easily. (You don’t need to remove the skin, but this is a good way to identify when the tomatoes are done.)
2. ) Add tomatoes, bouillon, 1 garlic clove, 1 TBS oregano and chili pepper to a blender and liquify. Set aside.
3.) In a large bowl combine meat, egg, remaining oregano, remaining garlic, crackers and salt. Mix gently with hands until relatively well combined. I know this sounds strange, but do your best not to overmix, or the meatballs could end up dense. Form into golf ball sized balls.
3.) Heat olive oil in a soup pot over medium heat, and cook meatballs until browned on all sides. Remove from pan and set aside.
4.) In the same pot where you cooked the meatballs, add a touch more oil if needed and sautè onions and carrots for 3 -5 minutes. Add rice. Once rice is slightly browned add the tomato “soup” mixture and 2-3 cups of water and simmer for 7 minutes covered.
5.) Add meatballs to the soup and cook 15 more minutes, 7 minutes covered and then remove the lid for the remaining time.
6.) Adjust seasoning and add additional water if soup is too thick for you.
Serve hot with cilantro garnish.
-ciao for now-