OK, everyone REALLY…raise your hand if your happy about California FINALLY cooling down???!!!
Coming from someone who works outside everyday…thank you weather gods! Ha…
I am so HAPPY about this weather change, I mean the heat is nice and all for swimming, outdoor activities, etc. but…I am welcoming fall with open arms and SOUP.
You liked that segue didn’t yah?!? 🙂
(I crack myself up…don’t mind my humor, I think I’m funny…that’s all that matters, right?!)
The other day…I made this glorious batch of homemade Albondigas, meatball soup translated to English, and it automatically takes me back to my childhood. spending time at Grammy’s house, and dipping fresh made flour tortillas in the broth…hmmm…
When ever we were sick or didn’t feel well, I would ask her to make me Albondigas and she always did. My Grammy shows her love through her food and I am carrying on that tradition to my kids by making them special meals they will cherish and always remember!
To show you how I make my Albondigas read on 🙂
Side note- I started my recipe in the slow cooker but then I transferred to stove for time purposes.
I started by setting my slow cooker on high and adding in 6 cups of chicken broth. Which later I added 2 more cups…so I added a total of 8 cups!
If your doing stove top, bring your broth to a slow boil.
For your meatball mixture the ingredients are…
1½ lbs. Lean Ground beef (90/10)
1 Cup White Rice
½ Cup Cilantro Chopped
2 Tbsp. Minced Garlic
2 Tsp. Cumin
1 Tsp. Dried Oregano
1 Tsp. Salt
½ Tsp. Pepper
Add all your ingredients to your bowl and mix until all is incorporated…be careful not to over mix!
Your mixture should resemble this when your done!
I use a baking sheet, lined with parchment paper and I use a cookie scoop to scoop out uniform little meatballs. Aren’t they so cute?!?
After your done scooping, place the meatballs in the refrigerator for 15-20 minutes to set.
Now cut 4 stalks of celery and 4 whole peeled carrots, then place them in your boiling chicken broth.
I cut the carrots and celery on the bias to create more surface area, intern reduce the amount of time it will take for them to soften.
I also added 1 cup of chopped cilantro and 10 oz. of diced tomatoes, minus all the tomato juice.
In a slow cooker you add all the ingredients and set on high for about 4 hours.
On stove top you want your broth already boiling when you add your ingredients.
Take your meatballs out of the fridge and place them in a medium-high heated skillet with a few tablespoons of oil and start browning (don’t cook through) your meatballs on majority of the sides to help lock in all that flavor when they finish cooking in the soup.
Your meatball should resembles this…
When one batch of the meatballs are done, place them back on the baking sheet until all meatballs are browned.
While the meatballs are finishing, I chopped up half an onion for use in deglazing the pan.
Now that all the meatballs are done, I kept the heat on medium-high and placed my chopped onion in the pan and sauteed for about 30 seconds, then added in a ½ cup of chicken broth to deglaze the bottom of the pot.
Use a wooden spoon and scrape the bottom of the pot to get all those bits and pieces lifted…this will add so much flavor to the soup!
This is where I transferred everything to my pot and added in ½ Tbsp. of salt and 1 Tbsp. of Cumin.
Now place all your meatballs into the chicken broth and vegetables that are simmering away, turn the heat to medium-low, place your lid on the pot and let the magic happen for about 30-45 minutes.
Your kitchen will begin to smell so good!
Now this next step if completely optional, BUT in my opinion ssssoooooooooo necessary, add a ½ cup chopped cabbage to the bottom of your bowl before ladling in your heavenly albondigas!
The second the hot broth hits the cabbage it will immediately soften.
Then garnish the top with a little chopped cilantro and your ready to go!!!
So delicious…so yummy and sssooooo comforting, let me know if you make or share a picture with me!
If you would like to watch a video on how I made aldondigas click below!