Best 4 Albondigas Soup With Mint Recipes

Indulge in the delectable flavors of Albondigas Soup with Mint, a savory and comforting dish that combines succulent meatballs, aromatic mint, and a rich, flavorful broth. This soup is a symphony of textures and flavors, with tender meatballs made from a blend of ground beef, pork, and lamb, seasoned with a medley of spices and herbs, and simmered in a fragrant broth infused with the refreshing essence of mint. The mint adds a unique and vibrant flavor to the soup, balancing the richness of the meat and broth, creating a harmonious and satisfying culinary experience.

This recipe collection offers three variations of Albondigas Soup with Mint, each with its own distinct twist. The classic recipe presents the traditional version of this beloved soup, featuring a rich, flavorful broth made from scratch and succulent meatballs seasoned with a blend of paprika, cumin, and cinnamon. For those seeking a lighter option, the lightened-up version offers a healthier take on the soup, using ground turkey or chicken instead of beef and pork, and reducing the amount of fat and calories. Finally, the vegetarian version caters to those who prefer a meatless meal, showcasing flavorful vegetable meatballs made from a combination of lentils, quinoa, and vegetables, simmered in a flavorful broth infused with mint.

Let's cook with our recipes!

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

Mama's Old-Fashioned Albondigas (Meatball Soup) image

This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.

Provided by SpiceUpYourLife

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 1h25m

Yield 12

Number Of Ingredients 25

Ingredients

1 gallon water
3 cups tomato sauce
1 yellow onion, quartered
4 tablespoons chicken bouillon (such as Knorr®)
3 cloves garlic, minced
1 tablespoon dried oregano
3 pounds lean ground beef
3 eggs
½ cup tomato sauce
¼ cup uncooked white rice
¼ cup chopped fresh cilantro
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried oregano leaves
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
10 small baby potatoes
5 large carrots, sliced diagonally
5 stalks celery, sliced diagonally
2 zucchini, chopped
2 cups thickly shredded green cabbage
1 lemon, sliced into wedges
2 avocados, chopped
¼ cup chopped fresh cilantro

Steps:

Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g

ALBONDIGAS SINALOENSES

Albondigas Sinaloenses image

Lean ground sirloin meatballs in tomato broth with rice and a touch of mint.

Provided by PORROSITA

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
½ small onion, finely diced
1 clove garlic, minced
⅓ cup tomato sauce
water
¼ cup uncooked white rice
fresh mint or spearmint
salt
1 ½ pounds lean ground sirloin
2 plum tomatoes, finely chopped
2 tablespoons diced onion
1 egg white
salt and pepper
4 sprigs fresh mint or spearmint, minced

Steps:

In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.
Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.

Nutrition Facts : Calories 294.5 calories, Carbohydrate 9.5 g, Cholesterol 77.5 mg, Fat 16.8 g, Fiber 1 g, Protein 25 g, SaturatedFat 6 g, Sodium 919 mg, Sugar 1.5 g

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)

Sopa de Albóndigas (Mexican Meatball Soup) image

Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.

Provided by Alexa Weibel

Categories dinner, soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 26

Ingredients

2 pounds ground beef
1 pound ground pork
1/2 cup uncooked long-grain rice
1/3 cup chopped fresh mint
3 garlic cloves, minced
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
2 tablespoons olive oil or vegetable oil
1 medium yellow onion, peeled and diced (about 1 1/2 cups)
4 medium carrots, peeled and cut on an angle into 1/2-inch slices
3 medium celery stalks, peeled and cut on an angle into 1/2-inch slices
1 large red potato, cut into 1-inch cubes
Kosher salt and black pepper
3 tablespoons tomato paste
3 garlic cloves, minced
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground cumin
8 cups chicken stock (2 quarts)
1 (8-ounce) can tomato sauce
Crumbled queso fresco, panela or cotija
2 avocados, halved lengthwise, pitted and thinly sliced crosswise or diced
Mini sweet peppers, thinly sliced into rounds
Serrano and habanero chiles, very thinly sliced
Small fresh cilantro sprigs or chopped fresh cilantro
Lime wedges, for squeezing

Steps:

Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

BEST ALBONDIGAS SOUP

Best Albondigas Soup image

This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.

Provided by RuizA

Categories Pork

Time 55m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1/2 lb lean ground beef
1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
2 garlic cloves, minced
1/2 carrot, minced
1/2 cup cooked rice
1/2 cup cilantro leaf, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
6 cups chicken broth (I usually use nonfat and low sodium)
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 (16 ounce) can diced tomatoes (with nothing added)
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
1 large zucchini, sliced
salt
pepper

Steps:

Make the meatballs first: Combine everything and mix thoroughly.
Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
You should make around 20 to 24 meatballs, set aside.
Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
Bring to boil, and reduce heat and simmer for 10 minutes.
Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
Return to simmer and cook another 10 minutes.
Add zucchini and cook 10 minutes.
Season with salt and pepper, to taste.
You could top the soup with cooked rice, or just by itself.

Tips for Making the Best Albondigas Soup with Mint

1. Use fresh, high-quality ingredients: The better the ingredients, the better the soup will taste. Look for fresh mint, ripe tomatoes, and flavorful beef. 2. Don't overcook the meatballs: The meatballs should be cooked through but still moist and tender. Overcooking will make them tough and dry. 3. Use a variety of spices: This soup is all about the spices. Be generous with the cumin, oregano, and paprika. You can also add a pinch of cayenne pepper for a little heat. 4. Don't be afraid to experiment: This recipe is a great starting point, but feel free to adjust it to your liking. You can add more vegetables, change the type of meat, or use a different kind of broth. 5. Serve with your favorite toppings: This soup is delicious on its own, but it's even better with a few toppings. Try adding some sour cream, shredded cheese, or chopped cilantro.

Conclusion

Albondigas soup with mint is a hearty, flavorful soup that is perfect for a cold winter day. It's also a great way to use up leftover beef. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a delicious and comforting meal, give this albondigas soup a try. You won't be disappointed!