Cozy Albondigas Soup: A Heartwarming Winter Recipe

When the chill of winter sets in, there’s nothing quite like a steaming bowl of albondigas soup to warm your soul. Imagine the savory aroma wafting through the kitchen as tender meatballs bob in a rich, flavorful broth, mingling with vibrant vegetables that practically dance on your taste buds. The first spoonful hits you like a cozy hug from grandma, and suddenly all your worries melt away.

This delightful dish isn’t just about warmth; it carries a story. I remember the first time I made albondigas soup for my family. My little niece took one look at the bubbling pot and exclaimed, “It looks like magic!” From that moment, every family gathering became an excuse to whip up this magical concoction. Perfect for chilly evenings or when you need a little comfort food, this soup promises an explosion of flavors that will have everyone asking for seconds.

I remember the delighted faces of my family when I served this soup—it was a hit!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ground Beef: Fresh ground beef gives the meatballs their juicy texture; opt for 80/20 lean-to-fat ratio for best results.

• Rice: Uncooked white rice adds heartiness to the meatballs; consider using short-grain rice for added chewiness.

• Fresh Parsley: Chopped parsley brightens the flavors and adds freshness; use flat-leaf parsley for more robust taste.

• Onion: A finely chopped onion provides sweetness; sauté until translucent to unlock its natural sugars.

• Garlic: Minced garlic elevates the broth’s flavor; fresh cloves give the best aromatic depth.

• Carrots: Sliced carrots add color and sweetness; choose vibrant orange ones for visual appeal.

• Celery: Diced celery introduces crunch and enhances flavor; always rinse well before chopping!

• Canned Tomatoes: Use diced tomatoes in juice for richness; they add acidity that balances out flavors.

• Chicken Broth: Low-sodium chicken broth serves as the soup base; always taste before adding more salt!

• Spices (Cumin & Oregano): These spices bring warmth and earthiness; feel free to adjust based on your preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Create the Meatball Mixture: In a large bowl, combine ground beef, uncooked rice, chopped parsley, minced garlic, and finely chopped onion. Mix well until all ingredients are thoroughly combined.

Shape Meatballs: Wet your hands slightly to prevent sticking and roll mixture into small meatballs about 1 inch in diameter. Place them on a baking sheet lined with parchment paper while you prepare the broth.

Sauté Vegetables: In a large pot over medium heat, add olive oil and sauté diced carrots and celery until they soften—about 5 minutes—while stirring occasionally.

Add Broth & Tomatoes: Pour in low-sodium chicken broth along with canned diced tomatoes. Bring everything to a gentle simmer while stirring occasionally to blend flavors.

Add Meatballs & Simmer**: Gently drop meatballs into the simmering broth. Cover and let cook on low heat for 25-30 minutes until meatballs are cooked through.

Season & Serve**: Taste test your soup! Add cumin, oregano, salt, and pepper as needed for flavor enhancement. Ladle into bowls and garnish with fresh parsley before serving hot.

With each step of making this albondigas soup, you’ll find yourself not just cooking but creating memories filled with laughter and warmth. So go ahead—grab those ingredients and get ready to warm up both your kitchen and your heart!

You Must Know

• Albondigas soup is not just a meal; it’s a warm hug in a bowl
• The rich aroma of spices and meatballs simmering on the stove will have your neighbors knocking on your door, wondering what deliciousness you’re cooking up

Perfecting the Cooking Process

To create a delicious albondigas soup, start by browning the meatballs, then sauté the vegetables before adding broth. This sequence builds layers of flavor that will wow your taste buds.

Add Your Touch

Feel free to customize your albondigas soup by adding beans for extra protein or swapping out spices to suit your palate. A squeeze of lime at the end can brighten the flavors too!

Storing & Reheating

Store leftover albondigas soup in an airtight container in the fridge for up to three days. When reheating, do so gently on the stove to maintain the meatballs’ tenderness.

Chef's Helpful Tips

• For perfect albondigas, use a mix of beef and pork for flavor
• Always let your meatballs rest before cooking to keep them juicy
• Don’t rush simmering; let all those tasty flavors meld together!

There’s nothing quite like serving this hearty soup to friends on a chilly evening; their smiles say it all! It’s become a family favorite and always sparks joy at gatherings.

FAQ

Can I make albondigas soup ahead of time?

Absolutely! The flavors deepen when made ahead, making it even tastier on day two.

What sides pair well with albondigas soup?

Serve with crusty bread or a fresh salad for balance and texture alongside your soup.

Is there a vegetarian version of albondigas soup?

Yes! Substitute meatballs with lentil or veggie balls for a delightful plant-based option.

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Delicious Albondigas Soup

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Warm up your winter evenings with a bowl of albondigas soup, featuring savory meatballs in a rich broth filled with vibrant vegetables. This easy-to-make comfort dish is not only satisfying but also packed with flavor that will have everyone asking for seconds. Perfect for family gatherings or cozy nights in, this recipe combines simplicity and deliciousness, making it a must-try!

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves 6
• Category: Soup
• Method: Simmering
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 lb ground beef (80/20 lean-to-fat ratio)
• 1/2 cup uncooked white rice
• 1/4 cup chopped fresh parsley
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, diced
• 14.5 oz can diced tomatoes in juice
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste

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Instructions

1. In a large bowl, combine ground beef, uncooked rice, parsley, garlic, and onion. Mix until well combined.
2. Wet your hands slightly and roll the mixture into meatballs about 1 inch in diameter; place on a lined baking sheet.
3. In a large pot over medium heat, add olive oil and sauté carrots and celery for about 5 minutes until softened.
4. Pour in chicken broth and diced tomatoes; bring to a gentle simmer.
5. Gently drop meatballs into the simmering broth. Cover and cook on low heat for 25-30 minutes until cooked through.
6. Season with cumin, oregano, salt, and pepper to taste before serving hot.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 3g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 65mg