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Prep time
20 minutes
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Cook time
1 hour
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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
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Watch This Recipe
Nana’s New-Style Albondigas From Erin O'Brien
Ingredients
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2 tablespoons
extra-virgin olive oil
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½
medium yellow onion, roughly chopped
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1
medium tomato, diced
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1
heart celery, stalks cut into bite-sized pieces (reserve leaves)
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3
cloves garlic, minced
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1 teaspoon
kosher salt, plus more to taste
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¼ teaspoons
cumin
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1 tablespoon
dried oregano, divided, plus more for garnish
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64 ounces
beef broth
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3
carrots, peeled and cut into bite-sized pieces
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2
zucchini squash, cut into bite-sized pieces
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1
chayote, cut into bite-sized pieces
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1
potato, cut into bite-sized pieces
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¼ cups
long grain white rice, soaked in water overnight
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1 pound
ground beef (ground turkey or ground chicken would also work)
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2 tablespoons
fresh mint, finely chopped
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2 tablespoons
all-purpose flour
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1 tablespoon
garlic salt
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¼ teaspoons
freshly cracked black pepper (optional)
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1
large egg
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2 sprigs
fresh mint
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Juice of 1 lime
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Fresh oregano, for garnish
Directions
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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.
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Add broth and bring to a boil.
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Add carrots, zucchini, chayote, potato, and celery stalks, then cover and bring to a boil.
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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.
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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.
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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.
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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.
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Reduce heat to a low simmer, covered, for approximately 20 minutes or until the meatballs and rice grains are cooked.
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Once meatballs and rice are cooked, remove mint using tongs, then add freshly squeezed lime juice and salt to taste.
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Serve immediately and garnish with fresh mint and fresh oregano.
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