This is my version of one of my favorite Mexican soups. I know it’s not traditional, and I honestly don’t remember where I got the idea to add garbanzo beans, but I love it. You don’t have to add them of course, but I think it adds something to it and makes it a little heartier. Try it, you might like it!
PrintAlbondigas
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 pasilla chili, chopped
- 3–4 garlic cloves, minced
- 1/2 cup tomatoes
- 2 quarts chicken stock
- 1 quart beef stock
- 1/2 tsp cumin
- 1 tbsp chili powder
- 1 tsp oregano
- A dash of cayenne (optional)
- 2 large carrots, peeled and sliced
- 2 large potatoes, 1/2 inch cubes
- 1 lb ground beef
- 1/2 lb chorizo or ground pork
- 1/3 cup raw white rice
- 1/4 cup chopped fresh mint
- 1/4 cup chopped parsley
- 1 egg
- 1/2 lb zucchini
- 1 can garbanzo beans (optional)
- Salt and pepper to taste
- 1/2 cup chopped fresh cilantro
- lemon juice
Instructions
- Sauté onion, celery, carrots and pasilla chili in some olive oil and cook until tender. Add garlic and cook a minute more. Add tomato and cook until softened.
- Add stock and water. Add chili powder, oregano, cumin, salt and pepper, and cayenne to taste. Bring to boil and reduce heat to simmer. Add carrots and potatoes.
- In a bowl, mix together rice, meat, mint, parsley, egg, salt and pepper. Make 1-inch meatballs. Brown meatballs in a pan with some olive oil. No need to cook thoroughly, they will finish cooking in the soup.
- Gently add the meatballs to the simmering soup, one at a time. Add garbanzo beans, cover and let simmer for 1/2 hour.
- Add the zucchini towards the last 10 mins.
- Serve with lemon juice and garnish with cilantro.
- Category: Soups/Stews
- Cuisine: Mexican
Keywords: mexican, soup/stews, beef, pork