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Happy Monday!

Today, I am giving you this fantastic recipe for Albondigas, the Mexican Meatball Soup I served this year at The Witch’s Brunch. This soup is filling and flavorful with a hint of spice. If spicy food isn’t loved by your people either use half a chipotle pepper or omit it all together.


2 pounds ground beef

1 egg

1/2 sleeve of crackers, crushed (I use Ritz or Saltenes)

1 1/2 TBS dried oregano, divided

3 garlic cloves, minced and divided

4 tomatoes

6+ cups water, divided

1 cube beef bouillon

1 chipotle chili pepper–I take one out of a can of Chipotle Peppers in Adobo Sauce

1/2 large onion, finely chopped

2 carrots, roughly chopped

1/2 cup rice

olive oil

chopped cilantro for garnish

salt, to taste


1.) In a medium pot, bring 4 cups of water to a boil. Add tomatoes and boil until soft and the skin slides off easily. (You don’t need to remove the skin, but this is a good way to identify when the tomatoes are done.)

2. ) Add tomatoes, bouillon, 1 garlic clove, 1 TBS oregano and chili pepper to a blender and liquify. Set aside.

3.) In a large bowl combine meat, egg, remaining oregano, remaining garlic, crackers and salt. Mix gently with hands until relatively well combined. I know this sounds strange, but do your best not to overmix, or the meatballs could end up dense. Form into golf ball sized balls.

3.) Heat olive oil in a soup pot over medium heat, and cook meatballs until browned on all sides. Remove from pan and set aside.

4.) In the same pot where you cooked the meatballs, add a touch more oil if needed and sautè onions and carrots for 3 -5 minutes. Add rice. Once rice is slightly browned add the tomato “soup” mixture and 2-3 cups of water and simmer for 7 minutes covered.

5.) Add meatballs to the soup and cook 15 more minutes, 7 minutes covered and then remove the lid for the remaining time.

6.) Adjust seasoning and add additional water if soup is too thick for you.

Serve hot with cilantro garnish.

buon appetito!

-ciao for now-


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