World's Best Meatball Soup (Albondigas)
An astonishing soup
You'll find lots of recipes for albondigas on the Web. I've made this soup many times, and believe the following version is the best (trial-and-error is always the best teacher in the kitchen.)
This soup is hearty, yet has a delicate flavor that I bet you'll crave in the way that we do.
It's easy to make -- this recipe will make 12 -- 14 servings. I always pack some in our lunches the following day, and put bags of it in the freezer (great for those evenings when you don't feel like cooking.) If you're cooking for a crowd, you won't have any leftovers.
The ingredients are divided into two: the meatballs, and the soup base.
1 lb. lean ground beef (best if 85% or higher lean)
1 egg (raw)
3 tbsp. finely minced jalapenos (remove seeds if you don't like spicy)
1 green onion, minced
1/4 cup of mint, minced
1/3 cup of rice, uncooked
1 1/2 tsp. salt
black pepper, to taste
6 cups of chicken stock (use fat-free)
6 cups of water
1 onion, diced
1 garlic clove, minced
1 can V-8 juice (8 oz.)
2 carrots, peeled and sliced into 1/2 inch rounds
1 pound small creamer potatoes
How To Make The Dish
First, make the meatballs: add all ingredients to a large bowl. Using your hands, *gently* mix till combined.
Roll the meatballs in your palms till they're the size of walnuts (approximately 1 1/4 inch around) and place on a plate. Cover with plastic wrap and place in the refrigerator.
In a large soup pot, soften the onion with a little olive oil (approximately 2 tbsp.) for about 6 minutes on medium heat. Once the onions are softened, add in the minced garlic and cook till fragrant -- about 2 minutes.
Add in the chicken stock, the water, and the V-8. Bring the soup to a boil, then add in the creamer potatoes, the carrots. Carefully lower the meatballs into the soup and lower the heat to medium. Partially cover the soup with a lid, and boil gently for about 30 minutes.
Garnish with chopped cilantro, or sliced green onions and serve with warm flour (or corn) tortillas.