Best Magic Mexican Meatball Soup Recipes

MEXICAN MEATBALL SOUP

Steps:

• Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren't juicy and your blender is having a hard time blending, add ¼ cup of water.
• Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.
• To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.
• Place meat in a large bowl and make a well in the center.
• Grind garlic clove and peppercorns in your molcajete (the flavors won't be able to compare if you use the dried form, but they'll still work fine). Once ground, add it to the meat, as well as the bread soaked in milk and the beaten egg. Season with salt.
• Gently mix with your hands or a wooden spoon. Do not over-mix or your meatballs will be hard. Next, form the small balls (the size of a golf ball) with your hands, without forcing or putting too much pressure on the meat, and carefully drop them into the simmering tomato broth. Keep making the meatballs, repeating this process. Once all of the meatballs are in the broth, cook for another 15 to 20 minutes. 5 minutes before they're done, add the chopped cilantro and season with salt. In this step, add any extra vegetables you want in your soup to cook along with the meatballs.

MEXICAN MEATBALL SOUP (ALBONDIGAS SOUP)

Steps:

• Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls.
• Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently.
• Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
• Add the potatoes to the pot and gently stir. When they are almost cooked (in about 10 minutes), add the corn to the pot and let it heat through.

MEXICAN MEATBALL SOUP

Steps:

• In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
• In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
• Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.

ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP)

Steps:

• Make the soup base: Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

MEXICAN MEATBALL SOUP - ALBONDIGAS

Steps:

• Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
• Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
• Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.

MEXICAN MEATBALL SOUP

Steps:

• Heat oil in heavy large pot over medium high heat.
• Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.
• Add broth, tomatoes with juices, salsa, and cilantro; bring to a boil.
• Cover and simmer 15 minutes.
• Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in a medium bowl.
• Mix well.
• Shape meat mixture by generous tablespoonfuls into 1- 1 1/4" balls.
• Add rice and meat balls to soup and bring to a boil, stirring occasionall.
• Reduce heat, cover and simmer until rice and meatballs are tender.
• Stirring occasionally,about 20 minutes.
• Season with salt and pepper.

ALBONDIGAS (MEXICAN MEATBALL SOUP) RECIPE BY TASTY

Steps:

• Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 1½-inch balls, about the size of a golf ball. You should have about 25 meatballs.
• Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
• Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook until fragrant, 2-3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
• Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30-35 minutes, until the vegetables have softened.
• Add the meatballs and cook, covered, until cooked through, 15-20 minutes.
• Season the soup with salt, pepper, and lime juice to taste.
• Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
• Enjoy!

MAGIC MEXICAN MEATBALL SOUP

Steps:

• Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
• Remove cover, add corn and salsa and simmer until corn is tender.
• Ladle into soup bowls, top with cheese and chips.