Meatball Soup, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Meatball Soup

Cuisine: International
Prep Time: 1 hour
Servings: 6-8 servings
It doesn't get more comforting than this. Meatballs and soup combine in a simple yet satisfying dish.

On most days, the caldo de albóndiga or meatball soup would be prepared with minimal ingredients. It would simply be a light broth with a few tomatoes and cilantro. The focus was more on the albóndiga flavored with spices and tender rice. For this recipe, I added a few fresh vegetables that are staples in my kitchen: carrots and celery.

Ingredients

  • For the Meatballs:
  • 1 pound ground chicken turkey or beef
  • ½ cup jasmine rice
  • teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon crushed red pepper
  • ½ teaspoon smoked paprika
  • 1 egg
  • For the Soup:
  • 1 white onion diced
  • 3 to 4 cloves garlic minced
  • 2 carrots sliced
  • 2 stalks Celery sliced
  • 2 Roma tomatoes diced
  • 1 lime juiced
  • ¼ cup cilantro chopped
  • 2 bay leaves
  • 8 cups chicken broth
  • salt and pepper to taste

Directions

  1. In a large pot, heat about 2 tablespoons of oil to medium heat. Add the onions, garlic, carrots and celery and cook for 5 to 7 minutes. Add the tomatoes, lime juice, cilantro, bay leaves and broth. Bring to a boil, taste for salt and other spices at this time. Adjust the seasonings to taste. Bring up to a simmer or low boil.
  2. While the soup is cooking, roll the meatballs. You could roll 30 small meatballs or roll 12 large meatballs, it’s up to you. Drop the meatballs gently into the soup, one at a time. Once all the meatballs are added, bring back up to a boil, reduce the heat and let soup simmer for a 30 to 35 minutes, taste for salt. Serve with warm corn tortillas. Garnish with fresh cilantro, avocado, minced chile serrano and lime wedges.

Chef Notes

Simple and fresh ingredients are the key to creating delicious recipes.

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