Mama’s Old-Fashioned Albondigas (Meatball Soup)

Name: Mama’s Old-Fashioned Albondigas (Meatball Soup)
Prep time: 40 min
Total time: 85 min
Yield: 12
Ingredients: 1 gallon of water; 3 cups of tomato sauce; 1 yellow onion (quartered); 4 tablespoons of chicken bouillon (such as Knorr®); 3 cloves of minced garlic; 1 tablespoon of dried oregano; 3 pounds of lean ground beef; 3 eggs; ½ cup of tomato sauce; ¼ cup of uncooked white rice; ¼ cup of chopped fresh cilantro (optional); 1 tablespoon of seasoned salt (such as Season-All®); 1 tablespoon of dried oregano leaves; ½ teaspoon of onion powder; ½ teaspoon of garlic powder; ¼ teaspoon of ground black pepper; ¼ teaspoon of ground cumin; 10 small baby potatoes; 5 large carrots (sliced diagonally); 5 stalks of celery (sliced diagonally); 2 zucchini (chopped); 2 cups of thickly shredded green cabbage; 1 lemon (sliced into wedges (optional)); 2 avocados (chopped (optional)); ¼ cup of chopped fresh cilantro (optional)

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Mama’s Old-Fashioned Albondigas (Meatball Soup)

Who doesn’t love a warm, comforting bowl of soup on a chilly day? One classic recipe that never fails to hit the spot is Mama’s Old-Fashioned Albondigas, or meatball soup. This hearty and flavorful dish is perfect for bringing the whole family together and is sure to satisfy even the pickiest eaters.

What makes Mama’s Albondigas so special?

Well, it all starts with the homemade meatballs. Mama’s secret recipe includes a combination of ground beef, breadcrumbs, onions, garlic, and a blend of herbs and spices. These tender, juicy meatballs are the star of the show and give the soup its rich and savory flavor.

But Mama’s Albondigas is more than just meatballs. The soup is made with a delicious broth that’s packed with vegetables like carrots, celery, and potatoes. The combination of the meatballs and veggies creates a harmonious blend of flavors that will warm your soul.

How to make Mama’s Albondigas

Making Mama’s Albondigas is easier than you might think. Start by saut√©ing onions and garlic in a large pot until they become fragrant and golden. Then, add in the broth and bring it to a boil. While the broth is heating up, prepare the meatballs by mixing all the ingredients together in a bowl. Shape the mixture into small meatballs and gently drop them into the simmering broth.

Next, add in the vegetables and let everything cook together until the meatballs are cooked through and the veggies are tender. The aroma that fills your kitchen as the soup simmers is simply irresistible.

Serving and enjoying Mama’s Albondigas

Once the soup is ready, ladle it into bowls and garnish with fresh cilantro or parsley. Serve it alongside some warm tortillas or crusty bread for a complete meal. The warmth and comfort of this dish make it perfect for cozy family dinners or gatherings with friends.

Each spoonful of Mama’s Albondigas is like a warm hug from your loved ones. The flavors will transport you back to simpler times, reminding you of cherished memories and the love poured into every bowl.

Frequently Asked Questions

1. Can I use a different type of meat for the meatballs?

Yes, you can customize the recipe to your liking. Ground chicken or turkey can be great alternatives to beef if you prefer a lighter option.

2. Can I make the meatballs ahead of time?

Absolutely! You can prepare the meatballs in advance and store them in the fridge until you’re ready to make the soup. This can be a great time-saver, especially if you’re hosting a gathering.

3. Can I freeze Mama’s Albondigas?

Yes, this soup freezes well. Just make sure to let it cool completely before transferring it to a freezer-safe container. It will keep for up to three months, making it a convenient option for busy weeknights.

4. Can I add other vegetables to the soup?

Of course! Mama’s Albondigas is versatile, and you can add your favorite vegetables to the mix. Some popular additions include zucchini, corn, or green beans.

5. Can I make this soup in a slow cooker?

Definitely! If you prefer the convenience of a slow cooker, you can adapt Mama’s Albondigas to be cooked in one. Simply follow the same steps but cook on low for 6-8 hours or on high for 3-4 hours.

6. Is Mama’s Albondigas spicy?

Mama’s recipe is not inherently spicy, but you can always add some heat by incorporating a dash of hot sauce or chili flakes to suit your taste buds.

7. Can I make this soup vegetarian or vegan?

Absolutely! You can substitute the meat with plant-based alternatives like lentils or tofu to create a delicious vegetarian or vegan version of Mama’s Albondigas.

8. Can I adjust the seasoning to my liking?

Definitely! Mama’s recipe is a great starting point, but feel free to adjust the herbs and spices to suit your personal preferences. Add more garlic, a pinch of cumin, or any other flavors you love.

So, why not gather your loved ones and cozy up with a bowl of Mama’s Old-Fashioned Albondigas? This soup is a delicious reminder of the comfort and love that food can bring. Enjoy!

Mama’s Old-Fashioned Albondigas (Meatball Soup)

Prep40 min

Total1 hr 25 min

Servings12

1 gallon of water
3 cups of tomato sauce
1 yellow onion (, quartered)
4 tablespoons of chicken bouillon (such as Knorr®)
3 cloves of minced garlic
1 tablespoon of dried oregano
3 pounds of lean ground beef
3 eggs
½ cup of tomato sauce
¼ cup of uncooked white rice
¼ cup of chopped fresh cilantro (optional)
1 tablespoon of seasoned salt (such as Season-All®)
1 tablespoon of dried oregano leaves
½ teaspoon of onion powder
½ teaspoon of garlic powder
¼ teaspoon of ground black pepper
¼ teaspoon of ground cumin
10 small baby potatoes
5 large carrots (, sliced diagonally)
5 stalks of celery (, sliced diagonally)
2 zucchini (, chopped)
2 cups of thickly shredded green cabbage
1 lemon (, sliced into wedges (optional))
2 avocados (, chopped (optional))
¼ cup of chopped fresh cilantro (optional)

Fill a large stockpot with water and place it on high heat.
Stir in 3 cups of tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon of dried oregano.
Bring the broth to a slow boil.
In a large bowl, combine ground beef, eggs, 1/2 cup of tomato sauce, white rice, 1/4 cup of cilantro, seasoned salt, 1 tablespoon of dried oregano, onion powder, garlic powder, black pepper, and cumin.
Use your hands to thoroughly mix the ingredients together.
Take 1/4 cup of the beef mixture and form it into a ball. Gently lower it into the boiling broth. Repeat this step with the remaining beef mixture.
Stir in potatoes, carrots, and celery into the broth.
Cover the pot and simmer until the meatballs and potatoes are tender, which should take about 30 minutes.
Add zucchini and cabbage to the pot and stir.
Cover the pot again and simmer until the cabbage is tender, which should take about 10 minutes.
Serve the dish with a squeeze of lemon juice and garnish with avocado and 1/4 cup of cilantro.
Feel free to vary the vegetables used, such as corn, bell peppers, or squash.
For a healthier, less fatty stock, it is recommended to use lean ground