Spicy Albóndigas Soup Recipe
A spice version of traditional albóndigas soup that gets its heat from Hatch green chile... It's healthy and easy enough to make for a weeknight!
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Ingredients
Meatballs
- 1 small onion - cut in chunks
- 1 cup cilantro leaves - thin stems are fine
- 3 cloves garlic
- 1 pound ground meat - see Ingredients for suggestions
- 2 teaspoons ground cumin
- ¼ cup panko bread crumbs
- 1 egg - beaten
- 1 teaspoon salt
- several grinds pepper
Albóndigas
- meatball mixture - formed into balls
- 1 tablespoon vegetable or canola oil
- 1 stalk celery - small dice
- 1 onion - chopped
- 3 cloves garlic - minced
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 4 cups chicken broth - see Notes below
- 2 teaspoons Mexican oregano
- 8 ounces potatoes - bite-sized pieces
- 2 cups green beans - bite-sized pieces;
- 1 cup corn kernels - about 2 ears
- ½ cup Hatch green chile - chopped; see Ingredients above for substitutions
- ½ teaspoon salt and fresh ground pepper - to season
Instructions
Make the Meatballs
- Process the cilantro, onion, and garlic with 1/2 cup of water. Press cilantro mixture through a strainer. Note: If I remember, I add the liquid into the pot with the chicken broth. Add the cilantro mixture to a large mixing bowl.
- Add the remaining meatball ingredients to the bowl. Combine thoroughly.
- Form meatballs. Brown them in a little bit of oil or coat pot with cooking spray. Remove from the pot, and set aside.
Make the Albóndigas
- To the same pot, add a drizzle of oil (leave the browned bits). Sauté the onions and celery for about 2 minutes. Add tomato paste, garlic, and cumin to the pot. Sauté for a minute or two to release flavors.
- Add the broth, potatoes, and Mexican oregano to the pot. Simmer 10 minutes.
- Add the green beans, corn, and Hatch green chile. Simmer the pot of albóndigas until ALL vegetables are tender.
Notes
Chicken broth - I like to save the liquid that I push through the cilantro/onion mixture, and add it with the chicken broth to provide a little extra flavor to the broth.
Macronutrients were calculated using 1 pound of lean ground pork. You can further reduce calories by using ground turkey or chicken.
Nutrition
Serving: 1fourth | Calories: 525kcal | Carbohydrates: 26g | Protein: 36g | Fat: 27g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com