A mother's friend made a version of this soup for us when we were traveling through Baja, Mexico. While the meatballs are hearty and full of spice and heat, the tomato-based broth is surprisingly light and tangy. We shredded a good amount of fresh queso blanco right before serving, which melted beautifully.
The success of the recipes depends on how well you make the meatballs. Here's our guide:
There are three main ways a meatball can go very, very wrong. Let’s take look at each and I’ll offer a tried and true method to make sure a meatball disaster doesn’t happen to you.
Why do meatballs fall apart?
Meatballs commonly fall apart because they are not rolled tightly. Make sure to apply firm pressure as you roll the meatballs between your hands.
Why do meatballs stick to the pan?
Mainly because the oil in the pan isn’t hot enough when you place the meatballs down. Heat the oil first, until it smokes very lightly.
Why did my meatballs turn out so hard?
If your meatballs are hard its because they are overcooked. It shouldn’t take more than four minutes in the pan and five minutes in the oven to finish.
Bonus question: Why do my meatballs look so gray? If you sear your meatballs all around they will have a golden brown color to them, but also make sure you’re using fresh ground beef.
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Falls in love with a warm and soft flour tortilla
Stirs memories of a warm and cozy kitchen in La Paz
In the spice chest, you’ll find ancho chili, cumin, and black pepper
INGREDIENTS FOR ALBONDIGAS SOUP
1/2 lb. ground beef
1 link Mexican chorizo
1/2 tbs. ground cumin
2 teaspoon ground black pepper
1 tbs. Mexican oregano
1/4 teaspoon ancho chili
4 tbs. minced garlic
2 cups beef stock
1/4 cup olive oil
1 cup yellow onion
2 tbs. tomato paste
1 tbs. kosher salt
5 Roma tomatoes
1 cup queso fresco
1/2 cup cilantro
2 tbs. Worcestershire sauce
1 sprig mint minced
INSTRUCTION FOR MEATBALLS
Using a large bowl add ground beef, and one Mexican chorizo (ground).
Add ground cumin, two tsp. ground black pepper, one tbs. Mexican Oregano (dried) Kosher salt, minced mint, and two tbs. Worcestershire sauce.
Using your well-washed hands fold all ingredients together until thoroughly incorporated.
Roll out twelve medium size meatballs and place them in large saute pan with two tbs. olive oil.
Turn stove on to medium low heat and sear for three minutes.
Gently turn meatballs over and sear for another three minutes, and until sides are golden brown.
Remove from pan and place on sheet tray. Preheat oven to 350 f. and cook all meatballs for five minutes.
Remove from oven and set aside.
INSTRUCTIONS FOR ALBONDIGAS SOUP - SPICY MEXICAN MEATBALL SOUP
In a medium sized pot add four tbs. olive oil and four tbs. minced garlic.
Saute for two minutes then add one cup minced yellow onions.
Saute for three minutes then add five rough chopped Roma tomatoes (with seeds).
Saute for three minutes then add three tbs. tomato paste.
Stir until tomato paste has incorporated then cover and set aside
Leave covered for four minutes.
Remove lid and add two cups beef stock, bring to a boil and turn off heat.
Ladle out desired amount of soup onto a bowl and add three to four meatballs per bowl.
Crumble queso fresco over each bowl and add picked cilantro to garnish.
For more tips on the recipe - https://wanderspice.com/albondigas-soup/