For extra depth of flavor, consider browning the meatballs in a skillet before adding them to the broth. Be careful not to overcook them, as they will continue to cook in the soup. Adjust the amount of green chiles and diced tomatoes with green chiles to suit your spice preference. If you don't have fresh cilantro, you can substitute 1 tablespoon of dried cilantro, but fresh is highly recommended for the best flavor. Leftovers taste even better the next day! Store in an airtight container in the refrigerator for up to 3 days.
Spicy Albondigas
-
PREP TIME30 mins
-
COOK TIME1 hrs 25 mins
-
TOTAL TIME1 hrs 55 mins
-
SERVING10 People
-
VIEWS270
Embark on a culinary adventure with this hearty and flavorful Spicy Albondigas soup! Inspired by generations of family recipes, this dish features tender, homemade meatballs simmered in a rich, spiced broth that's simply irresistible. Warm flour tortillas are highly recommended for sopping up every last drop!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate18 g
-
Cholesterol75 mg
-
Fiber3 g
-
Protein23 g
-
Saturated Fat5 g
-
Sodium1394 mg
-
Sugar4 g
-
Fat13 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 15 mins Make the Meatballs (15 minutes): In a large bowl, gently combine the ground beef, uncooked rice, bread crumbs, egg, 1 teaspoon of ground cumin, 1/4 teaspoon of garlic powder, and salt. Mix until just combined to avoid tough meatballs.
02 Step
Recipe View 5 mins Begin the Broth (5 minutes): In a large stockpot or Dutch oven, bring the chicken broth to a rolling boil over medium-high heat.
03 Step
Recipe View 20 mins Form the Meatballs (20 minutes): While the broth heats, roll the beef mixture into approximately 1 1/2-tablespoon portions, creating 1-inch meatballs. Aim for uniformity for even cooking.
04 Step
Recipe View 20 mins Simmer the Meatballs (20 minutes): Once the chicken broth is boiling, reduce the heat to a gentle simmer. Carefully drop the meatballs into the broth, ensuring they don't overcrowd the pot. Simmer until the meatballs are cooked through, about 20 minutes, or until they float to the surface and are firm to the touch.
05 Step
Recipe View 1 hrs Add Remaining Ingredients and Simmer (60 minutes): Stir in the diced tomatoes with green chiles, tomato sauce, and drained diced green chiles. Add the sliced carrots, celery, chopped onion, chopped cilantro, the remaining 1 teaspoon of ground cumin, dried oregano, and the remaining 1/4 teaspoon of garlic powder. Return to a simmer and cook for at least 1 hour, or longer for enhanced flavor. The longer it simmers, the more the flavors meld together beautifully.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Forest Olson
May 27, 2025The best albondigas recipe I've ever tried! The instructions were clear and easy to follow, and the results were amazing. Thank you!
Jaqueline Abernathy
Nov 29, 2024This recipe is a game-changer! The meatballs were so tender, and the broth was incredibly flavorful. My family devoured it!
Tania Daugherty
Sep 25, 2023I was a bit skeptical about the rice in the meatballs, but it worked perfectly! They were so light and fluffy. I added a pinch of smoked paprika for extra smokiness.
Wellington Nitzsche
Aug 9, 2023This is now a staple in our house! Easy to make, and packed with flavor. I sometimes add a can of black beans for extra heartiness.