Eaten today in the Southwest as a “soul food” and comfort dish, this Mexican meatball soup has Spanish roots. It likely originated in the 6th century, when contact with Middle Eastern culture in the Iberian Peninsula transformed Spanish cuisine. Some believe the soup may be part of a culinary tradition that reaches back all the way to Rome. The name of the dish comes from the Arabic word al-bunduq, derived from the Greek word for hazelnut—the approximate size of the meatballs that give this soup its savor. Albondigas soup was brought to the Americas by the Spanish conquistadors and was transformed again as local cooks adapted to new ingredients. In Spain, the meatballs are usually made of ham, beef, lamb, or chicken, while in the Americas, turkey, chicken, chorizo, and beef are the most commonly used. The preparation is frequently made today by families with Mexican and Spanish cultural roots, as well as by fans of Mexican cuisine in the Southwestern United States.
Recipe Servings: 6
Ingredients
Meatballs:
- 1 lb ground beef
- 1 egg, beaten
- 2 tsp minced garlic
- ½ cup cilantro, chopped
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup cooked rice (optional)
Soup:
- 4 cups chicken broth
- ½ carrot, sliced
- 1 celery stalk, cut into chunks
- 1 can (16 oz) diced tomatoes, undrained
- ½ tsp ground cumin
- 1 tsp oregano
- ½ cup fresh cilantro
- 1 potato, diced
- Salt, to taste
- Ground black pepper, to taste
Directions
- Mix together all the ingredients in a large mixing bowl until thoroughly combined.
- Roll 20–24 tight meatballs, each about 1½ inches wide.
- Heat a frying pan; then add the meatballs, and brown for a few minutes on each side.
- Combine the chicken broth, carrot, celery, tomatoes, cumin, oregano, and cilantro in a large pot.
- Bring all to a boil.
- Reduce the heat to low and simmer for 10 minutes.
- Add the meatballs and the potato.
- Increase heat and boil lightly, to quickly cook the meatballs.
- Reduce heat and simmer for an additional 20 minutes.
- Season with salt and pepper to taste.
- Serve hot.
For Meatballs:
For Soup:
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