Best Albondigas Soup With Cilantro Pesto Recipes
MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)
This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.
Provided by SpiceUpYourLife
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h25m
Yield 12
Number Of Ingredients 25
Steps:
- Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
- Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
- Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
- Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
- Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g
HOMEMADE ALBONDIGAS SOUP
This soup reminds me of when I was young, staying home from school. My grandmother would make this for me. It is so good and flavorful. It is great for a cold rainy day, or any day you feel like it. You can substitute any of the veggies for ones you like better. My grandmother would also make Mexican rice and scoop some into my bowl to make it even better!
Provided by Melissa Washington
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
- Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
- Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 275 calories, Carbohydrate 26 g, Cholesterol 46.4 mg, Fat 12.1 g, Fiber 4.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 159.4 mg, Sugar 4.1 g
ALBONDIGAS SOUP WITH CILANTRO PESTO
Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of Mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each serving produces a wonderfully fresh taste.
Provided by Witch Doctor
Categories Chowders
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Place the rice in a heatproof bowl. Bring the water to a boil and pour it over the rice. Let soak for 40 minutes, then drain; set aside.
- Meanwhile, in a sauté pan over medium heat, warm 2 tablespoons of the vegetable oil. Add 1 of the diced onions and sauté until soft, about 5 minutes. Remove from the heat and let cool.
- In a bowl, combine the pork, beef, cooled onion, soaked rice, egg, cumin, oregano, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Using your hands, mix well and form into 1-inch balls.
- In a large soup pot over medium heat, warm the remaining 2 tablespoons vegetable oil. Add the remaining diced onion and sauté until soft, about 5 minutes. Add the garlic, zucchini, carrots and tomatoes and cook, stirring, until fragrant, about 5 minutes. Add the chicken stock, stir well and bring to a boil. Carefully slip the meatballs into the pot, reduce the heat to low and simmer uncovered until the meatballs are fully cooked, about 45 minutes. Stir in the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
- While the soup simmers, make the cilantro pesto: In a mini food processor or a blender, combine the cilantro, mint, lime juice, olive oil, water and salt. Process to a paste.
- Ladle the soup into warmed soup bowls and top each serving with a dollop of cilantro pesto. Serve at once.
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Ingredients:
The ingredients required to make albondigas soup with cilantro pesto recipes vary slightly depending on the regional and personal preferences. However, some of the basic ingredients are always present. Following are some of the most common ingredients:For the Albondigas:
- One pound of ground beef or pork
- One egg
- 1/4 cup of rice, rinsed
- One tablespoon of dried oregano
- One tablespoon of cumin powder
- Two cloves of garlic, minced
- Salt and pepper, to taste
For the Soup:
- One tablespoon of vegetable oil
- One onion, chopped
- Three cloves of garlic, minced
- Two large carrots, peeled and chopped
- Three celery stalks, chopped
- One can of diced tomatoes, undrained
- Eight cups of chicken broth
- Salt and pepper, to taste
For the Cilantro Pesto:
- Two cups of fresh cilantro leaves, washed and dried
- Three cloves of garlic
- One jalapeno pepper, seeded and chopped
- Juice of one lime
- Salt and pepper, to taste
- 1/2 cup of olive oil
Method:
The process of making albondigas soup with cilantro pesto recipes is simple, but it requires some time and effort. Here is a step-by-step breakdown of the process:For the Albondigas:
- In a bowl, combine the ground meat, egg, rice, oregano, cumin, garlic, salt, and pepper.
- Mix the ingredients together until well-combined but not overworked.
- Roll the mixture into small meatballs (about 1-inch in diameter).
- Place the meatballs on a baking sheet and bake in a preheated oven at 375°F for 15-20 minutes or until cooked through.
For the Soup:
- In a large pot, heat the oil over medium heat.
- Add the onion and garlic, and cook for 2-3 minutes or until softened and fragrant.
- Add the carrots and celery, and cook for another 3-4 minutes or until tender.
- Add the diced tomatoes and chicken broth, and bring the mixture to a boil.
- Reduce the heat to low and add the pre-cooked meatballs to the soup.
- Simmer for 20-30 minutes or until the meatballs are heated through and the flavors have melded.
- Season the soup with salt and pepper to taste.
For the Cilantro Pesto:
- In a food processor, combine the cilantro, garlic, jalapeno, lime juice, salt, and pepper.
- Pulse until the ingredients are roughly chopped.
- While the food processor is running, slowly stream in the olive oil until the mixture is smooth and fully combined.