Mexican Albondigas (Meatball) Soup

Time to take the chill off? Try This!
Mexican Albondigas Soup. Warm, comforting soup that will make everyone feel nice and cosy as we make it through the first taste of winter.

Enjoy with a side of nice warm tortillas. Sonora Casa tortillas would be our choice!

https://carlsbadcravings.com/albondigas-soup/

For the Meatballs

1.50 lbs Ground Beef

¼ cup CilantroChopped Finely

¼ cup Long Grain Rice

1 tsp Ground Cumin(or Chili Powder)

1 tsp Dried Oregano

1 EggLightly Beaten

½ tsp Salt

¼ tsp Pepper

For the Soup

2 Containers of Vegetable Broth32 Ounces per container

4 CarrotsPeeled and Sliced

1 Medium Sized OnionChopped

2 tbsp Chipotle Sauce

1 Bay Leaf

½ tsp Pickled Jalapeno PeppersSeeds removed and finely diced

1 Pickled Serrano PepperSeeds removed and finely diced

⅛ tsp Pepper

¼ tsp Salt

3 Large PotatoesCut into large chunks

Fresh Lime Juice

OptionalCilantro for garnish

In a large bowl, mix together the ground beef, cilantro, rice, cumin, oregano, egg, salt, and pepper. Shape the meat mixture into individual meatballs and set aside. The meat mixture should yield approximately 20 meatballs about 2 tablespoons each in size.

In a large pot, add 1/4 cup of the vegetable broth, carrots, and onions. Cook for about 7 minutes over medium-high heat. Then add remaining vegetable broth, chipotle sauce, bay leaf, jalapeño peppers, serrano pepper, salt, pepper, and potatoes to the pot. Bring to a boil over high heat.

While the soup is working on coming to a boil, lightly brown the meatballs (about 10 minutes).

Once the soup is boiling, carefully add in the meatballs. Then reduce the heat to medium, cover, and cook until potatoes are tender. This should take about 20 minutes.

Once the albondigas soup is finished cooking, remove the bay leaf, and serve with a splash of lime juice. Garnish with cilantro.

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Mexican Albondigas (Meatball) Soup