The Soup Series – Albondigas (Mexican Meatball Soup)

This recipe was taught to me 20 years ago, is a huge favourite with my kids and with its lovely hearty flavours makes a great addition to the winter range of soups. The best thing about is because it has rice in it, you don’t need to serve a carb. It is absolutely no good for vegetarians!

For the broth:

  • 6 litres chicken stock
  • 100mls tomato puree
  • 1/2 capsicum, finely chopped
  • 1/2 onion, finely chopped
  • a little chilli
  • 2 cloves or tsp crushed garlic
  • 1 tsp ground coriander

In a large saucepan (heavy based if you have it) fry the onion and garlic in a little oil. Once softened, add the capsicum and fry for a little longer. Add the tomato paste, chilli and coriander and stir for a minute to two to allow the flavours to mingle. Add the chicken stock and bring to a rolling boil

For the meatballs:

  • 500g minced beef
  • 500g minced pork
  • 1/2 onion, finely chopped
  • 1/2 capsicum, finely chopped
  • 2 cloves or tsp crushed garlic
  • 100ml tomato puree or salsa
  • 1/2 cup gluten-free breadcrumbs
  • 1 egg
  • 3 tbsp finely chopped mint
  • 1 cup uncooked rice

Combine all ingredients and mix thoroughly. Make into small balls and pile on to a plate. Moisten hands with cold water frequently to stop the mixture sticking and to help the meatballs bind.

Once the meatballs are complete, begin putting them into the saucepan. Keep the broth at a rolling boil as much as possible by adding a few meatballs at a time and then pausing. It is useful to ensure that all the meatballs are under the broth.

Allow to cook covered for about 20 minutes. You can tell they are cooked when the rice sticks out of the side of the balls.

Chop some fresh coriander and sprinkle through just before serving.

This also makes a very nice meatloaf. If you’re doing this, omit the rice and you may want to add some coriander and chilli to the meatball mix.


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