Foodieobsessed's Blog



Albondigas Soup

Albondigas is a traditional Mexican Soup. I particularly love the rice in the meatballs, as they remind me of a tomato sauce version of meatballs with rice that I love to make. I was intrigued by the use of mint, fresh parsley, and a nice thick broth and vegetables to round out the flavors of this soup. I made mine spicy of course! I also used Mexican Oregano rather then fresh or traditional Oregano. I find mine at my local Mexican Foods market but I am sure it can be found in regular grocery stores. If not, just use traditional Oregano.

Albondigas Soup

  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 1 large garlic clove, minced
  • 1 quart of chicken stock, 2 quarts of water
  • 2 TBS Tomato Paste
  • 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
  • 2 large carrots, peeled and sliced
  • 1/2 cup of brown rice
  • 1 1/2 pound ground turkey (lean)
  • 1/4 cup of chopped fresh mint leaves
  • 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 peas
  • 1 teaspoon of dried Mexican oregano, crumbled
  • Salt and pepper
  • 1 lime, juice and zest
  • 1/2 cup chopped parsley (for finishing)

—-

1. Heat oil in a large stock pot (or dutch oven). Add onion and garlic and sautee for at least five to ten minutes until onions are translucent. Add tomato paste and stir until it deepens to a nice dark brown color (it should smell deeply of tomato). Add stock, Mexican oregano, and water, bring to a simmer.

2. Add carrots and green beans to stock. Let simmer while preparing meat balls.

3. Add all remaining ingrediants (except lime and extra parsley) to the ground turkey. Form mixture into one inch meatballs (or however big you would like).

4. Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Taste for salt and pepper. Add zest and juice of lime off the heat.

Garnish with chopped fresh parsley.

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We had this with some broiled garlic toast (broil your favorite bread and then rub a garlic clove all over it and drizzle with ome good EVOO). I found this soup to be really warming and delicious. I think the lime is a necessary ingrediant to really brighten the flavors at the end. Hubbs ate three bowls! It made a LOT of soup so that’s a good thing!

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