Make Ahead

Mexican Albondigas Soup

by:
May 14, 2020
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Mexican Albondigas Soup
Photo by jennskitchendiary
  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 6
Author Notes

This Mexican albondigas soup breaks the humdrum of eating the same thing for lunch every day. Cumin spiced meatballs are bathed in a light and sweet broth, swimming with healthy and refreshing veggies. —jennskitchendiary

What You'll Need
Ingredients
  • 1 pound chicken thighs
  • 1/2 gallon water
  • 2 carrots, chopped
  • 4 celery stalks, chopped
  • 1/2 onion, chopped
  • 3 Mexican squashes, chopped
  • 1/2 can of crushed tomatoes
  • 2 bay leaves
  • 1 tablespoon garlic salt
  • 1 tablespoon seasoned salt
  • 1 bunch cilantro, chopped
  • 1 pound ground beef
  • 4 garlic cloves, minced
  • 1 shallot, minced
  • 1 teaspoon garlic salt, to taste
  • 1 teaspoon seasoned salt, to taste
  • 1 pinch red pepper flake
  • 1 pinch black pepper
  • 1/2 bunch green onion, finely chopped
  • 1 egg
  • 1 teaspoon chipotle powder
  • 1 bunch cilantro, chopped for garnish
  • 1 lime, sliced for garnish
Directions
  1. Heat a large pot with water. Place chicken thighs inside water and boil until you see a brownish foam ~7-10 minutes. Discard foam from the top. Add in carrots once water begins to boil and turn fire to medium low.
  2. Prepare meatballs. Place ground beef, shallots, garlic, garlic salt, seasoned salt, red pepper flake, pepper, green onion, egg, and chipotle powder into a large mixing bowl. Use hands to mix together all ingredients for meatballs. Knead meatballs for 1 minute, lifting the mixture and using force to toss it back into the mixing bowl. Repeat at least 5 times until mixture begins to stick together.
  3. Wet hands with water and begin forming meat mixture into meatballs 2 inches in diameter. Set aside.
  4. Check broth. Remove chicken thighs from stew and set aside for later use. Add in celery, onion, Mexican squash, crushed tomatoes, bay leaves, garlic salt, and seasoned salt into the soup.
  5. Drop meatballs into the soup and allow to cook until their color turns from pink to light brown ~10-15 minutes.
  6. Once meatballs are cooked through and vegetables are tender, taste for seasoning and add salt, seasoned salt, pepper, and/or garlic salt to taste.
  7. Spoon into individual bowls and garnish with chopped cilantro and a squeeze of lime juice if desired.
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