Best Spicy Albondigas Soup Recipes

Albóndigas al chipotle (spicy meatball soup) image

Provided by Meredith Marin @meredithmarin

Categories Beef

Number Of Ingredients 17

1 pound(s) ground beef
1 pound(s) ground pork
1 cup(s) cooked rice (leftover is great!)
1 1/2 teaspoon(s) (give or take) mexican dry oregano
1 - egg
- salt and pepper to your liking
4 large ripe tomatoes, chopped (try to conserve juice)
2-3 clove(s) garlic, minced
1 pinch(es) cumin seeds
1 large onion, chopped
6-8 cup(s) chicken broth (bouillon, tetra-pak, homemade...whatever)
1-2 tablespoon(s) olive oil, extra virgin
- salt and pepper to taste
2 - carrots, julienned
1 - potato, julienned
1-2 sprig(s) fresh oregano or epazote (herb found in latino markets)
1-3 - canned chipotle chiles en adobo (depends on your tolerance for heat)

Steps:

For the broth: On medium heat, in a pot, saute the onion, garlic and cumin seeds in the olive oil until the onions are translucent. Add tomatoes and continue to simmer slow and low. It's ready when the tomatoes are cooked down and it looks saucy. You may need to add a little broth. At this point, either transfer tomato sauce to a blender jar with the chipotles, or if you have a hand-held blender, throw the chipotles in the pot and blend there with a little broth. When your tomato sauce is smooth, transfer back to the pot, add all of the broth, carrots, potatoes and fresh herbs, S&P, cover, and bring to a steady simmer for about 20 minutes or so. (I like to add zucchini, and kale if I have it. Add it a little later though.)
Meatballs: In a large bowl, combine ground beef and pork, rice, oregano, egg, S&P with your hands. It's fun. Form into balls, size is up to you. I wouldn't recommend larger than baseball sized or they might fall apart. Gently add the meatballs to the soup one at a time. When they are good and buoyant and firm, they're done. Serve in deep bowls. Have fresh, chopped white onion, cilantro, lime wedges and chopped avocado for a garnish, and of course, plenty of warm corn tortillas! ¡Buen provecho!

Spicy Albondigas Soup image

Provided by V Seward

Categories Beef Soups

Time 55m

Number Of Ingredients 28

MEATBALLS
1 lb lean ground beef
9 oz chorizo (mexican sausage, mild or medium
1 egg beaten
3 garlic cloves, minced
1 small serrano pepper, finely diced, no seeds
1/2 carrot, minced
1 c cooked jasmine rice
1/2 c white onion finely chopped
1/2 c cilantro, fresh chopped
1/2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
2 sprig(s) oregano, fresh chopped
1/2 c panko bread crumbs
ALBONDIGAS SOUP
2-32 oz chicken broth
1 white onion chopped
4 stalk(s) celery, cut in chunks
1-16 oz can diced tomatoes
1 tsp ground cumin
1 sprig(s) oregano, fresh
1 c cilantro, fresh chopped
1 large zucchini, chopped
3 red potatoes, chopped
1/2 pkg peeled baby carrots, chopped
1 tsp cumin seeds
salt and pepper

Steps:

1. Make the meatballs first: Combine everything and mix thoroughly.Form meatballs and roll between your palms
2. Place meatballs on cookie sheets. You should make around 20 to 24 meatballs
3. Bake Meatballs 15 mins in a Preheated Oven 350* Turn oven off and let meatballs rest in oven while making soup
4. Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
5. Bring to boil, and reduce heat and simmer. Add zucchini, carrots and potatoes and continue cooking.
6. Gently drop meatballs in the soup. Simmer and cook another 10-15 minutes, until the carrots and potatoes are fork tender.
7. Season with salt and pepper, to taste. Serve over rice if preferred. ENJOY!