-
Prep time
20 minutes
-
Cook time
1 hour
-
Serves
6 to 8
Author Notes
This albondigas soup is a family recipe that’s very near and dear to my heart. It’s based on my grandma’s recipe that was served at her restaurant, Lupita’s La Jolla, many years ago. Although it’s a very traditional dish, my mom and I have tweaked it through the years to make it our own. There’s just nothing like a bowl of this comforting and flavorful soup.
Packed with plenty of vegetables, this dish also features the most tender beef and rice meatballs. Soaking the rice overnight is a family secret that results in fluffy, pillowy albondigas. Adding a variety of herbs, especially fresh mint, and a squeeze of lime juice gives it a unique depth of flavor. The best part? This hearty soup comes together in just over an hour but tastes like it took all day to cook. I like to top my soup off with more fresh mint and oregano, and to serve it with something equally vibrant, like a Bourbon Paloma made with brown sugar-forward Maker’s Mark 46®.
—Food52
Test Kitchen Notes
This recipe is shared in partnership with Maker’s Mark 46®. To find out our favorite dish to serve with this cocktail, check out our digital cookbook, A Toast to Family Ties.
WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.
MAKER’S MARK 46® KENTUCKY STRAIGHT BOURBON WHISKY BARREL FINISHED WITH 10 VIRGIN FRENCH OAK STAVES. 47% Alc./Vol. ©2023 MAKER’S MARK DISTILLERY, INC. LORETTO, KY. —The Editors
Watch This Recipe
Nana’s New-Style Albondigas From Erin O'Brien
Ingredients
-
2 tablespoons
extra-virgin olive oil
-
½
medium yellow onion, roughly chopped
-
1
medium tomato, diced
-
1
heart celery, stalks cut into bite-sized pieces (reserve leaves)
-
3
cloves garlic, minced
-
1 teaspoon
kosher salt, plus more to taste
-
¼ teaspoons
cumin
-
1 tablespoon
dried oregano, divided, plus more for garnish
-
64 ounces
beef broth
-
3
carrots, peeled and cut into bite-sized pieces
-
2
zucchini squash, cut into bite-sized pieces
-
1
chayote, cut into bite-sized pieces
-
1
potato, cut into bite-sized pieces
-
¼ cups
long grain white rice, soaked in water overnight
-
1 pound
ground beef (ground turkey or ground chicken would also work)
-
2 tablespoons
fresh mint, finely chopped
-
2 tablespoons
all-purpose flour
-
1 tablespoon
garlic salt
-
¼ teaspoons
freshly cracked black pepper (optional)
-
1
large egg
-
2 sprigs
fresh mint
-
Juice of 1 lime
-
Fresh oregano, for garnish
Directions
-
In a large pot or dutch oven, heat olive oil over medium heat. Add onion, tomato, celery leaves, garlic, salt, cumin, and 1 ½ teaspoons oregano. Sauté until onions are translucent and mixture is fragrant, about 3 minutes.
-
Add broth and bring to a boil.
-
Add carrots, zucchini, chayote, potato, and celery stalks, then cover and bring to a boil.
-
Reduce heat to medium, cover and cook until fork-tender, about 15 to 20 minutes. The broth should simmer, but shouldn’t return to a boil.
-
Meanwhile, strain soaked rice. In a large mixing bowl add ground beef, remaining 1½ teaspoons oregano, chopped mint, flour, garlic salt, pepper, and egg. Mix well until combined.
-
Scoop mixture using a small spoon or small ice cream scoop, then roll mixture into small golf ball-sized meatballs and set aside. This should yield about 20 meatballs.
-
Uncover the simmering pot and gently drop in the meatballs one by one. Bring back up to a boil, add sprigs of mint, cover, and reduce heat to medium simmer for approximately 8 to 10 minutes until meatballs begin to float.
-
Reduce heat to a low simmer, covered, for approximately 20 minutes or until the meatballs and rice grains are cooked.
-
Once meatballs and rice are cooked, remove mint using tongs, then add freshly squeezed lime juice and salt to taste.
-
Serve immediately and garnish with fresh mint and fresh oregano.
See what other Food52ers are saying.