This traditional Mexican recipe is made with small spiced meatballs and a rich tomato broth. Load each bowl of albondigas soup with toppings like crispy tostadas, crunchy cabbage or creamy avocado.
Instructions
1
Start the broth
2
Heat a Dutch oven over medium heat, then add the olive oil. Cook the onion, garlic and 1/2 cup of tomato sauce until the onion is tender, 3 to 5 minutes. Pour in the broth and another 1/2 cup tomato sauce, then bring the soup to a simmer.
3
Prep the meatball mixture
4
Meanwhile, in a large bowl, combine the ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and the remaining 1/2 cup of tomato sauce. With a wooden spoon, mix them lightly but thoroughly. Editor's Tip: Stirring gently is the trick for making good meatballs. Overmixing can make meatballs tough.
5
Shape the meatballs
6
With wet hands, form the meat mixture into 1-inch balls.
7
Cook the meatballs
8
Gently add the meatballs to the simmering broth. Cook the soup, stirring occasionally, for 20 to 25 minutes until the meatballs are cooked through.
9
Garnish and serve the soup
10
Ladle the soup into bowls. Top each serving with tostadas and shredded cabbage and garnish with freshly chopped cilantro.
