Here’s a great recipe for one of my favorites soups by Matt Armendariz.
Albondigas Meatball Soup
Here’s the very simple recipe handed down from my grandmother. Its simplicity is key here but it can be dressed any way possible — a spoonful of salsa, a splash of vinegary hot sauce, chopped cilantro or even green onions. It’s great served with fresh corn tortillas and like most soups is even better the next day. Depending on what type of meat you use (you could even use ground turkey), some skimming of the soup’s surface may be necessary.
For The Meatballs
1 lb ground beef (or a blend of pork and beef)
1 medium onion, diced small
1/2 cup cooked white rice
2 or 3 small cloves of garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons oil
salt and pepper
Sauté the onions and garlic with the cumin and oregano over medium heat, until translucent and cooked, about 5 minutes. In a big bowl add the onion mixture and cooked white rice to the ground beef along with 2 whole eggs. Mix well, season with salt and pepper and form into small meatballs, 1 to 2 tablespoons each.
For The Soup
6 cups chicken stock
1 large tomato or 1/2 can of stewed tomatoes
1 clove of garlic, minced
1 medium onion, diced
1/2 teaspoon cumin
1/2 teaspoon dried oregano
salt and pepper
Sauté the onion, garlic and tomato until the tomato begins to break down, about 3-5 minutes. Add the chicken stock and bring to a boil. Lower the heat and drop in the meatballs very gently into the hot liquid. Cook over medium heat, covered, for 20-30 minutes. Season the soup with salt and pepper to taste. To serve, top the soup and meatballs with chopped cilantro (or parsley if you don’t do cilantro) and serve with fresh warm corn tortillas or even a crusty baguette.
