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Every time my mama made us her delicious albondigas, it felt like a wintery celebration. The moment I smelled my favorite Mexican soup simmering, I could think of nothing else but ALBONDIGAS, ALBONDIGAS, will be ready soon! 

I never outgrew this obsession with Albondigas, the rich aroma still makes my mouth water, and I count the seconds to my first bite.

Albondigas are Mexican meatballs simmered in a rich broth, potatoes or chayotes, carrots, garlic, onions, and tomatoes. It's comfort in a pot!

I top each bowl with chopped avocado and cilantro and serve it with warm garlic bread or warm corn tortillas. A big steaming bowl of albondigas is the perfect meal to warm any chilly winter night!

I've spiced up our family recipe over the years, and I prefer cilantro instead of Herba Buena (Fresh Mint). My recipe below includes options for both preferences.

Please reach out with any questions. And please send us pictures of your albondigas.

Albondigas Recipe

Tools

• Large soup pot

• Large bowl

• Sharp knife

• Cutting Board

• Cooking Sheet

• Molcajete or garlic press

• Measuring Cups

• Measuring spoons

Ingredients - Spicy Albondigas

• 1/3 cup finely chopped jalapeño and Serrano's seeded (about three chiles)

• 1 cup finely chopped yellow onion (about one medium onion)

• 8 cloves crushed garlic

• 1/4 c Sriracha (can substitute tomato sauce for less heat)

• 1/3 cup finely chopped cilantro

• 2 eggs

• 2 lbs lean ground beef

• 1/3 cup bread crumbs or crushed saltine crackers

• 1/4 cup raw rinsed white rice

• Salt & Pepper to taste

Soup Stock Ingredients

• 1 cup chopped onion

• 1 teaspoon olive oil

• 2 medium diced tomatoes

• 1 small can of tomato sauce

• 1 cup chopped celery

• 5 crushed garlic cloves

• 1 1/2 cups potatoes or chayotes

• 1 1/2 cups carrots

• 1 1/2 cups zucchini (about 2 small zucchinis)

• 1/4 c white long-grain rice (washed until the water runs clear)

• 1 jalapeño poke holes

• 8 quarts of water

Garnish (optional)

• Chopped avocados

• Diced cilantro

Directions

1. Make Albondigas

   • Add raw hamburger, onions, crushed garlic, cilantro, sriracha, eggs, diced peppers, bread crumbs, rice, salt & pepper, and cilantro to a bowl and mix well.

   • Form into small meatballs - about 2" in diameter

   • Cover and set aside

   2. Prepare Soup Stock

   • Add olive oil, onions, diced tomatoes, and celery to the large stockpot and saute over high-medium heat for about 10 minutes.

   • Add crushed garlic and tomato sauce, and jalapeño and continue to saute for another 5 minutes.

   • Add water and bring to a boil; add salt and Pepper to taste

   3. Add Albondigas and other ingredients to soup stock

   • Once the soup stock boils, lower the heat to medium and gently drop in raw albondigas one at a time; try and not to stack them on top of each other

   • Add potatoes or chayotes, carrots, and rice

   4. Simmer for about 30 - 40 minutes until albondigas, rice, and veggies are cooked

   • Add zucchini in the last 5 minutes.

   5. Serve Albondigas hot and top individual bowls with avocados and cilantro

   6. Stores in the refrigerator for about 5 days and freezes well for a few months.

Enjoy!

Please reach out with any questions.

Happy Cooking! Be well.

Molé Mama