How to Make Mexican Albondigas Soup | Vegetarian & Soy Free (Albondigas en Caldillo)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is more nutritious, while barley is budget-friendly.

Cook the lentils and rice with just water and allow to cool before seasoning. Mash the cooked lentils until broken down into a paste, then mix in the rice and stir until well combined. Add the Maggi sauce, mixed spices, egg, and breadcrumbs, and mix well. Cover and refrigerate the mixture for 30 minutes.

In a small pot, bring about 2 cups of water to a boil, then add the chile, onion, and garlic and cook until soft. Blend the ingredients with 1 cup of boiling broth until smooth. Set aside.

In a large pot, heat a tablespoon of olive oil, then add and sauté the onion until soft. Add the carrots and sauté for a few minutes before adding the minced garlic and potatoes, sautéing for about 8 minutes. Strain the chile mixture into the pan and sauté for 5 minutes, then add 4 cups of vegetable broth and cilantro, and simmer until the carrots and potatoes are soft.

Remove the meatball mixture from the fridge and form the meatballs. Lightly fry in a splash of oil until just beginning to crisp.

Once the vegetables are cooked, add the zucchini and the cooked meatballs to the soup, placing each meatball into the pot carefully. Cover the pot and simmer for 20 minutes without stirring. Turn off the heat and allow the soup to cool slightly before serving.

To serve, scoop some cooked rice into each bowl, then carefully ladle in the soup and meatballs. Serve with lime slices, salsa, or chopped chiles, and optionally with warm corn tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary