Albondigas Soup – Traditional Mexican Meatball Soup
We can thank Chef Monika Sudakov of the lovely Chestnut Street Inn in Sheffield, IL for sharing this delicious soup recipe. Chef Monika is an amazing chef. The combination of her culinary talent and appreciation for real food, often grown locally, makes every meal at Chestnut Street Inn delicious start to finish.
This is an excellent, simple soup recipe. Use the best ingredients possible for the best flavor.
1 lb ground pork (can sub ground lamb or BBF breakfast sausage)
2 garlic cloves, finely minced
1/2 c carrot, finely minced
1/2 cup cilantro leaf, chopped and/or flat leaf parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons ground cumin
6 cups chicken broth, preferably homemade
1/2 cup onion, chopped
2 stalks celery, chopped
1 – 28 oz can organic whole tomatoes, diced OR 4-6 summer fresh tomatoes, diced
1/2 teaspoon ground cumin
1 teaspoon fresh oregano, minced or ½ tsp dried
2 cups summer squash, diced
1/2 cup cilantro
Make the meatballs first by combining pork, garlic, carrot, cilantro, salt, pepper and cumin. Form 1″ meatballs on cookie sheet and set in refrigerator.
For soup, combine chicken broth, onion, celery, tomatoes and their liquid, cumin and oregano in large pot. Bring to simmer and continue cooking until celery and onions are tender. Turn up the heat a bit and drop meatballs in the soup. Return to simmer and cook another 10 minutes until meatballs cooked through. Add zucchini and cook until tender. Add fresh cilantro to finish. Season with salt and pepper to taste.
Additions: When we have so many vegetables coming from the garden, we’ll add a few favorites to this soup including broccoli florets, diced chard stems and leaves. Kale is also excellent chopped and added to the soup. We always add a leafy green to our homemade soups.