Albondigas Soup

Albondigas are a traditional Mexican meatball soup. When most people see “meatball soup” on a menu, they aren’t curious to order it. But it taste a lot better than you think. Especially when it is made from scratch with authentic flavors.

One of the best bowls of albondigas I’ve eaten was made by Chely Rodriguez. Chely spent the early years of her childhood in Sinaloa, Mexico. It was there that she was introduced to cooking with different spices and fresh ingredients.

Chely moved to Arizona with her family and learned to cook by watching her mother and other sisters. She prefers cooking homemade meals for her children rather than ordering fast food because she enjoys cooking and it is healthier for them. They also get to taste food cooked from their culture.

“I love to cook every mean for them,” she said. “No matter how busy I am, I still want them to enjoy a good meal,” she said.

Chely uses a recipe she learned over the years but adds new twists on it each time. For instance, albondigas are usually cooked with carrots, celery and potatoes in it. This time Chely substituted the potatoes and celery for broccoli and cauliflower.

“I use different vegetables because it gives my children a chance to try new things and they don’t even notice it’s good for them.”

On of the most important tips to remember when making albondias is to properly season the meatballs because that is where most of the flavor originates from.

Ingredients for the albondigas or meatballs:

• 1 pound of beef (half ground beef and half ground pork loin)
• 1/4 onion finely chopped
• 1 garlic clove finely chopped
• 2 tablespoons of rice, previously washed and strained
• 3 tablespoons of ground bread(per meatball)
• 1 teaspoon of cumin 
• salt added according to taste

Other:

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 3 quarts of chicken stock or beef stock OR water OR a mixture of both
• 1/2 cup of tomato sauce
• 2 large carrots, peeled and sliced
• 1/3 cup of raw white rice
• 1/4 cup of chopped parsley
• 1/2 cup of fresh cilantro
• salt and pepper to taste
• 1 head of broccoli
• 1 head of cauliflower

In a large stock pot, bring water/chicken stock mixture, carrots, broccoli, onion, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Prepare the meatballs. Mix rice into meat, adding cilantro leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

“I want my children to learn about their Mexican culture as well as their American one. I cook a variety of food for them and this dish is one that is close to home,” she said.

Chely no longer has to write down her recipes. When she knows she wants to make somethings, the recipe just comes to her from all her years on experience. And if she is stuck on something, she will just call and ask her mother about a recipe.

These albondigas were simple to make and still were full of flavor. Her recipe was better than one used at a restaurant because she’s cooked in Mexico and learned how to master to cuisine using authentic spices and seasonings. She buys the vegetables locally from a market near her home. You can add fresh cilantro on top before eating for a better taste and add tortillas on the side. This is one meal that is great for those cold days or holidays when the family is together. Enjoy!