Albondigas (Mexican Meatball Soup)

It has meatballs in it so I knew the family would like it. 😉

1 large onions, diced
4 tablespoons olive oil
1 (16-ounce) can tomatoes
1 (4-ounce) can diced green chilies
1 cup diced potatoes
3 (14-ounce) can chicken or beef broth
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 pound lean ground beef, turkey or chicken
1 cup crushed corn chips
1 large egg
2 cloves garlic, minced
1/4 teaspoon ground cumin
2 tablespoons water
Parmesan, garnish

In a Dutch oven saute onions in olive oil until soft but not browned.

Add tomatoes, chiles, potatoes, broth, coriander and cumin; bring to boil and reduce to simmer.

Mix ground beef with crushed chips, egg, garlic, cumin and water.

Shape into marble size balls and drop in broth mixture. Simmer on medium heat for 15 to 20 minutes or until meatballs are cooked throughout.

Ladle into bowls. Sprinkle with Parmesan. Serve.

Did I change anything? I have seen some other versions of this recipe that call for rice. I think rice might be a nice addition. A few chopped up carrots would make a good addition as well. I also think that some fresh cilantro sprinkled on top would give it some extra zip.

What did the family think? It was a nice warm meal on a chilly night and it had meatballs in it…all of my boys are suckers for anything that’s in the shape of a meatball.


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Filed under Everybody Ate It, Mexican, Stew/Soup

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