Tuesday, February 21, 2012

A Month of Soups: Albondigas

“Albondigas” is Spanish for “meatball”. This meatball soup has dozens and dozens of variants. You can “hot it up” if that is your cup of soup, or keep it milder. I prefer milder with the option for people to add heat individually.

In some of the variants, the meatballs include raw rice and are cooked in the soup from the beginning. I like to get some color on them first, and then finish the cooking in the broth.

The blend of spices makes these meatballs very different. Feel free to play with options yourself to add the flavors that your family likes best.

Albondigas Soup (serves 6-8)


6 cups chicken or turkey broth

1 t cumin

1 t basil

3 cloves garlic, sliced

1 c carrot coins

½ c celery, diced

1 medium onion, diced

1 c zucchini, sliced

1 c kale, rough-chopped

1 can diced tomatoes, seasoned

cilantro sprigs for garnish

Put all ingredients into a Dutch oven or large pot. Bring to a slow simmer. Cook for 20 minutes. Let cool. Bring back to a slow boil and add meatballs.


½# lean ground beef

½# ground pork

3 cloves garlic, minced

½ c onion, finely diced

2 t dried mint

1 t cumin

1 c cooked rice

1 egg, lightly mixed

Preheat oven to 375°. Mix all ingredients together and form into 20-24 meatballs. Place in pan with an edge and bake for 15 minutes. Add to slow-simmer broth. Cook for 20 minutes.

Serve with a couple of sprigs of cilantro on top. Tell them to eat that, too. It creates a delicious, fresh green burst on the tongue.

DH’s Rating: 5 Tongues Up! This soup is light, but filling. A delicious soup supper.

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