Try this Albondigas Soup recipe, or contribute your own.
- 3 cups water
- 3 cloves garlic minced
- salt and pepper to taste
- 1 egg, beaten
- 1/2 onion, chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1/4 cup fresh parsley chopped
- 3 cups beef broth
- dash of cayenne pepper
- 1 lb lean ground beef
- 1 tsp ground cumin
- 1/2 tsp chili powder
- juice from 1/2 lemon
- 1/2 cup long grain rice i used basmati
- 1/4 cup fresh mint chopped
- 1/4 cup fresh oregano chopped or about 1 tbsp dry oregano
- 1 large carrot chopped to your liking
- 2 medium potatoes peeled and chopped into 1 inch cubes
- 1 can (14.5 oz) chopped tomatoes
- fresh cilantro or parsley for garnish
- Carbohydrate 16.8935799575518 g
- Cholesterol 80.1591734166667 mg
- Fat 10.2556322794997 g
- Fiber 1.90188887832131 g
- Protein 18.4685745584529 g
- Saturated Fat 3.659188535041 g
- Serving Size 1 1 Serving (300g)
- Sodium 293.929629629846 mg
- Sugar 14.9916910792305 g
- Trans Fat 1.20194930682133 g
- Calories 234 calories
Step-by-step
- In a bowl add all the meatball ingredients together and mix well.
- Shape into meatballs about 1 inch in diameter. You should get about 30 to 35 meatballs, depending on how big you make them.
- Place meatballs in fridge until ready to add to soup.
- Heat the olive oil in a heavy bottom 5 qt pot to medium heat.
- Add onions and garlic and cook until onion is translucent, being careful not to burn the garlic.
- Add chopped carrots and potatoes to pot and cook for about 3 to 5 minutes until you get a nice caramelization going.
- Add broth, water and can of tomatoes and seasonings.
- Bring to a boil and turn down heat and let simmer for about 5 minutes.
- Add meatballs to pot one at a time, slowly.
- Using a wooden spoon slowly stir.
- Cover and let cook over low to medium heat for another 15 minutes or until meatballs are cooked through.
- Add lemon juice and herbs and taste and adjust for seasoning.
Ground cumin provides the foundational warmth in this recipe, anchoring the savory beef broth and balancing the brightness of fresh mint and lemon juice. Freshly ground cumin seeds yield a sharper aromatic profile than pre-ground spices sitting in the pantry. Heavy-bottomed five-quart pots work best on standard apartment burners to distribute heat evenly and prevent the garlic from scorching during the initial sauté phase.
Adapting the Broth and Meatballs
Modifying this dish for different dietary requirements involves simple swaps. Replace the beef broth with rich vegetable stock to eliminate red meat entirely while maintaining depth. Swapping the lean ground beef for ground turkey requires adding one tablespoon of extra-virgin olive oil directly to the meat mixture to compensate for lower fat content. Long-grain basmati rice holds its structure well inside the meatballs without releasing excessive starches into the simmering liquid. Chilling formed meatballs at 38 degrees Fahrenheit for fifteen minutes before dropping them into the broth keeps them intact during the initial simmer.
- Meatballs falling apart? Ensure the beaten egg is thoroughly incorporated and the rice is uncooked when mixed.
- Soup turning cloudy? Simmer gently rather than maintaining a rolling boil once the meatballs are added.
- Storage duration? Keep airtight containers in the refrigerator for up to three days.
