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Gravel & Dine

Albóndigas Soup

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Ingredients Method

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

Method
 

  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 abowl 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.