Imed Shili Albondigas Soup Recipe With Rice is made with extra virgin olive oil, onion, garlic, chicken or beef stock, water, tomato sauce, green beans, carrots, white rice, ground beef, fresh spearmint leaves, fresh parsley, salt, freshly ground black pepper, egg, peas, dried or fresh oregano, cayenne (optional), and fresh cilantro. This flavorful and hearty recipe creates a traditional Albondigas soup that takes about 1 hour to prepare and can serve up to 6 people.
Albondigas Soup Recipe With Rice Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 2 quarts chicken stock or beef stock
- 1 quart water
- 1/2 cup tomato sauce
- 1/2 pound green beans, strings and ends removed, cut into 1-inch pieces
- 2 large carrots, peeled and sliced
- 1/3 cup white rice
- 1 pound ground beef (lean or regular)
- 1/4 cup (loosely packed) chopped fresh spearmint leaves
- 1/4 cup (loosely packed) chopped fresh parsley
- 1 1/2 teaspoons salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 large egg
- 1 1/2 cups frozen or fresh peas
- 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
- 1 dash cayenne, optional
- 1/2 cup chopped fresh cilantro, for garnish
Albondigas Soup Recipe With Rice Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook until tender, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Pour in the chicken or beef stock, water, and tomato sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Add the green beans and sliced carrots to the pot.
- In a large bowl, combine the ground beef, white rice, chopped spearmint leaves, chopped parsley, salt, pepper, and egg. Mix until well combined. Form the mixture into 1-inch meatballs.
- Gently add the meatballs to the simmering soup, one at a time. Cover and let the soup simmer for approximately 30 minutes.
- Add the peas to the soup during the last 10 minutes of cooking. Season the soup with dried or fresh oregano, salt, pepper, and cayenne to taste.
- Ladle the soup into bowls and garnish with chopped fresh cilantro before serving.
Recipe Tips
- Season the Meat Mixture Well: Make sure to season the ground beef mixture generously with salt, pepper, and any other preferred spices. This ensures that the meatballs are flavorful from the inside out.
- Use Fresh Herbs: Fresh herbs like spearmint and parsley add brightness and freshness to the soup. If possible, use fresh herbs rather than dried ones for the best flavor.
- Don’t Overmix the Meat: When mixing the ground beef with the other ingredients to form the meatballs, be careful not to overmix. Overmixing can result in tough meatballs. Mix until just combined for tender meatballs.
How To Store Albondigas Soup Recipe With Rice
Refrigerate: Allow the Albondigas Soup to cool completely. Once cooled, transfer it to an airtight container or cover the pot with a lid or plastic wrap. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For longer storage, you can freeze the soup. Ladle the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. Label the containers with the date. The soup can be frozen for up to 2-3 months. When ready to enjoy, thaw the soup overnight in the refrigerator before reheating it on the stove or in the microwave.
How To Reheat Leftover Albondigas Soup Recipe With Rice
On the Stove: Transfer the leftover soup to a pot and place it over medium heat. Stir occasionally as it heats up to ensure even warming. Once the soup is hot all the way through, it’s ready to serve.
In The Microwave: Pour a serving of the soup into a microwave-safe bowl and cover it loosely with a microwave-safe lid or microwave-safe plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to promote even heating. Check the temperature to ensure it’s heated to your liking before serving.
In The Oven: Preheat your oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until the soup is heated through.
What To Serve Albondigas Soup Recipe With Rice
Albondigas Soup Recipe With Rice pairs well with crusty bread, a green salad, Mexican rice, and tortilla chips. It also can be served alongside sliced avocado, lime wedges, cilantro, and diced onions for better savoring of the meal.
Frequently Asked Questions
Can I use ground turkey instead of ground beef for the meatballs?
Yes, you can substitute ground turkey for ground beef if you prefer a lighter option. Just keep in mind that the flavor and texture may vary slightly.
Can I make the soup ahead of time?
Absolutely! Albondigas Soup actually tastes even better the next day as the flavors have had time to develop. Simply store it in the refrigerator and reheat it when ready to serve.
Can I freeze Albondigas Soup?
Yes, you can freeze Albondigas Soup for extended storage. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months.
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Albondigas Soup Recipe With Rice
Description
Albondigas Soup Recipe With Rice is made with extra virgin olive oil, onion, garlic, chicken or beef stock, water, tomato sauce, green beans, carrots, white rice, ground beef, fresh spearmint leaves, fresh parsley, salt, freshly ground black pepper, egg, peas, dried or fresh oregano, cayenne (optional), and fresh cilantro. This flavorful and hearty recipe creates a traditional Albondigas soup that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook until tender, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Pour in the chicken or beef stock, water, and tomato sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Add the green beans and sliced carrots to the pot.
- In a large bowl, combine the ground beef, white rice, chopped spearmint leaves, chopped parsley, salt, pepper, and egg. Mix until well combined. Form the mixture into 1-inch meatballs.
- Gently add the meatballs to the simmering soup, one at a time. Cover and let the soup simmer for approximately 30 minutes.
- Add the peas to the soup during the last 10 minutes of cooking. Season the soup with dried or fresh oregano, salt, pepper, and cayenne to taste.
- Ladle the soup into bowls and garnish with chopped fresh cilantro before serving.
Servings 6
- Amount Per Serving
- Calories 300
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 3g15%
- Cholesterol 60mg20%
- Sodium 800mg34%
- Total Carbohydrate 25g9%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
