5th June 2008

Mexican Meatball Soup (Albondigas)

It’s three in a row for us from Quick From Scratch Herbs & Spices. We were out of town this past weekend so all our dinners this week have been either improvised or planned at the last minute. This book has been great for quick, easy to prepare meals. We’ve made a seafood albondigas soup previously, and I’ve been looking forward to making a beef version. Normally I’d avoid making hot soups like this in the summer months, but Seattle has been in refrigerator-mode recently, and it’s seemed more like late fall than early summer!

Lisa says:

Jeanette’s going to love this — three in a row from the book she got us.

Chris says:

Yay for mini-meatballs! How do you like it?

Lisa says:

Yum, I like this soup — and this one seems more filling than the seafood version.

Chris says:

I was worried you’d complain about it not being hearty enough. You don’t always like these broth-based soups.

Lisa says:

It’s not that I don’t like them, it’s that I think of them as snacks. Plus, I had a bunch of chips beforehand just in case.

Chris says:

Well, I’m definitely a fan.

Mexican Meatball Soup
1 tbsp canola oil
1 small red onion, chopped
2 jalapenos, seeded and chopped
1 zucchini, cut into 1/2-inch slices and quartered
2 tbsp fresh oregano
1/2 tsp ground cumin
4 cups chicken stock
2 cups water
1 15-oz can diced fire-roasted tomatoes, drained
1 3/4 tsp salt
3/4 tsp pepper
1/2 lb ground beef
2 cloves garlic, minced
2 1/2 tbsp breadcrumbs
1 egg, beaten
1 cup frozen corn kernels
1 tbsp lime juice

In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
Add the broth, water, tomatoes, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano.

4 Servings

This entry was posted on Thursday, June 5th, 2008 at 9:53 pm and is filed under Cookbooks, Main Dishes, Mexican, Quick from Scratch Herbs and Spices. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 6 responses to “Mexican Meatball Soup (Albondigas)”

  1. 1
    On June 6th, 2008, Jeanette said:

    I DO love it! Three in a row!

  2. 2
    On June 9th, 2008, michaelYeh said:

    I might just have to invite myself over to Seattle to eat y’alls food.

  3. 3
    On June 9th, 2008, Chris said:

    Any time!

  4. 4
    On August 23rd, 2008, FiendClub said:

    Real hispanic women don’t cook it this way at all. Please.

  5. 5
    On August 24th, 2008, Chris said:

    …and I’m not a real Hispanic woman at all. Thanks.

  6. 6
    On September 28th, 2009, Monday Musings: 09.28.2009 « Dark Side of the Fridge said:

    […] – Swim class night – Peeps wants to put together his version of a Mexican meatball soup – some tiny pork meatballs in broth with rice and, well, some other […]

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