Albondigas Soup III Recipe - Allrecipes.com
Albondigas Soup III Recipe
  • READY IN ABOUT 2 hrs

Albondigas Soup III

Recipe by  

"Although I've had many types of Albondigas soup, I've never come across a soup like this. This comes from my Grandmother from Michoacan, Mexico. It's easy to make, and my 10 year old enjoys making the meatballs!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Pour the water into a large pot over high heat and bring to a boil.
  2. Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
  3. Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
  4. Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 30 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2009

I was looking for an AUTHENTIC recipe for Albondigas, and that is what this is! I did make some minor adjustments to it like how my sister-in-law used to make it, with the exception of putting jalepenos inside the albondigas. The other recipes that do not have you put the rice in the albondigas are not even nearly authentic, real albondigas have rice inside! There are several ways to change this a little, like I said put jalepeno slice inside, add a can of chipotle peppers to the sauce, add what ever soup veggies you want. I like to serve mine with tortilla chips, like crackers and chicken noodle soup. Gracias por este receta!

 
Most Helpful Critical Review
Apr 01, 2005

Although the instructions are a great starting place, the soup needed: carrots, onion & celery. Also try rolling the meatballs in ground fresh spearmint (yerba buena) before the flour. For spicy (and traditional) eat with "jalapeños en vinagre" and rolled up tortillas.

 

29 Ratings

Mar 15, 2010

Rice! You're recipe has rice & that's how I have always had homemade Albongias soup. Your recipe is the only one I found that had rice in the meatballs. I did make a few minor adjustments and added carrots, onions & chipotle peppers to the broth. Great recipe, thank you.

 
Jan 03, 2004

Good starter to what became a great soup - Added squash, carrots, celery, and purede(?) tomatoes and yes, hot sauce. Another rave from my husband!

 
Mar 02, 2009

I made this twice, almost exactly as written. The potatoes I used were "Red Gold" (supposed to be "excellent for boiling"), the rice was long-grain, and the flour was "unbleached flour" (it didn't say "all-purpose", but I guess that's implied). I found that the amount of flour was too much, even though I thought I coated the meatballs well with it; maybe 1/3 cup would have been enough. I made this once with 90% beef and once with 96%; I thought 90% would add a bit of fat to the soup, but it was too much; 96% worked great. I simmered the second stage for 1 hour, but the potatoes were still slightly underdone, and some of the meatballs still a little pink inside. The meatballs tasted great, but the broth was pretty bland; it was better the next day, though. I might make this again, but perhaps substituting broth for some of the water, and maybe adding another vegetable or two.

 
Dec 07, 2009

Simple and tasty. I had all of the ingredients here at home. Didn't have to shop for them :) that's always a plus for me. I followed the others' suggestions and added: carrots, squash, tomatoes and a bit of chicken consume to the broth. I didn't have onions or I would have added that too. So far, it is a wonderful comfort food to have this cool evening. Thank you.

 
Jan 22, 2004

This recipe sounded great but had no flavor at all. I had to add beef bouillion, thyme, a can of cream of chicken soup and some salt to make it edible. I'll never make it again.

 
Jan 08, 2004

Recipe was perfect. I removed the potatoes, and added 4 carrots, 3 small squaches and chopped up 1 small onion for perfection. Family loved it.

 

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Nutrition

  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 498 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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