What You’ll Need To Make Albóndigas Soup
- Fresh mint, garlic, oregano, and cumin: These aromatics and seasonings provide a fresh and earthy flavor base for the meatballs and broth.
- Meatloaf mix: A mix of beef and pork (and sometimes veal) that make a flavorful base for meatballs. All beef or all pork may be used instead.
- Cooked long-grain white rice: Gives the meatballs a wonderful fork-tender texture.
- Whole peeled tomatoes, chipotle peppers in adobo, and chicken broth: Form the vibrant, smoky base of the soup.
- Carrots, russet potatoes, and zucchini: These vegetables add sweetness and heartiness, making the soup a complete meal—just be sure to add the zucchini at the end so it stays tender-crisp.
Step-By-Step Instructions
1. Combine the meatball ingredients. In a large bowl, beat the egg with the mint, garlic, oregano, cumin, and salt. Add the meatloaf mix and cooked rice, then mash with your hands until evenly combined.
2. Shape and bake: With wet hands, roll the mixture into 1-inch balls (it should make about 32), re-wetting your hands as needed to prevent sticking. Arrange on a greased roasting rack set over a foil-lined baking sheet. Bake for 15 minutes until lightly browned, then set aside.
Pro Tip: Using a roasting rack is a great way to ensure that the meatballs brown all the way around without sitting in their own grease.
3. Sauté aromatics: In a large (at least 5 1/2 quarts) Dutch oven or soup pot, heat the oil over medium heat. Sauté the onion until softened, about 5 minutes, then stir in the garlic and cook for 1 minute more without browning.
4. Simmer and blend broth: Add the hand-crushed tomatoes, chipotle peppers, chicken broth, salt, cumin, and oregano. Bring to a boil, then simmer uncovered for 10 minutes. Blend until smooth using an immersion blender.
Pro Tip: To blend without an immersion blender, transfer the soup to a standard blender in batches. Remove the center cap from the lid and cover with a kitchen towel to let steam escape, then blend.
5. Cook the vegetables: Stir in the carrots and potatoes, then bring the soup back to a boil. Reduce the heat to medium-low and simmer uncovered until the vegetables are tender, about 20 minutes.
Pro Tip: Cut your potatoes and carrots into uniform, bite-sized pieces. This ensures that they all finish cooking at the same time.
6. Add zucchini and meatballs: Add the zucchini and the meatballs, leaving any excess fat behind on the rack. Simmer for 5 to 8 minutes until the zucchini is tender and the meatballs are cooked through, then adjust the seasoning to taste.
7. Serve or store: Ladle the soup into bowls, sprinkle with fresh cilantro, and serve with lime wedges. The soup keeps well for up to 2 days in the fridge and can be frozen for longer storage.
