Albóndigas Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 6 servings
Ingredients
  • Soup:
  • 1 T vegetable oil
  • ½ large onion, chopped
  • 3 cloves garlic, minced
  • ½ t dried Mexican oregano
  • ¼ t ground cumin
  • 6 c unsalted beef stock
  • 2 c crushed tomatoes
  • 1 chipotle minced along with 1-2 t adobo sauce
  • 10 oz can red enchilada sauce
  • 2 carrots, grated
  • 1 t kosher salt
  • ½ c zucchini, grated
  • ¼ c uncooked rice
  • Albóndigas:
  • ¾ lb ground beef or combination of beef and pork or chorizo
  • ¼ c zucchini, grated
  • 1 egg, lightly beaten
  • 1 clove garlic, minced
  • 1 small corn tortilla, processed to crumbs
  • 1 T fresh cilantro minced
  • ½ t kosher salt
  • ¼ t ground cumin
  • ¼ t dried Mexican oregano
  • Garnish:
  • Chopped cilantro
Instructions
  1. Heat the vegetable oil in a large pot over medium heat. Sauté onion, garlic, oregano, and cumin until onions are soft and slightly golden, about 5 minutes.
  2. Add beef stock, tomatoes, chipotle and adobo, enchilada sauce, carrots, and salt.
  3. Bring to a boil and reduce to simmer for 20 minutes.
  4. Make the meatballs. Combine all meatball ingredients in a bowl and mix well. Portion into one tablespoon or ¾ inch meatballs.
  5. Bring 2-3 inches of water to a boil in a medium saucepan. Cook the meatballs for 3-4 minutes.
  6. Using a slotted spoon transfer the meatballs to the soup. Stir in the zucchini and rice.
  7. Simmer for 30 minutes.
  8. Garnish with chopped fresh cilantro.
Recipe by Gravel & Dine at http://gravelanddine.com/albondigas-soup/