How to Make Lita's Albondigas (Meatball Soup) - A Step-by-Step Guide

Lita's Albondigas, or meatball soup, is a flavorful and comforting dish that has been a family favorite for generations. This traditional Mexican recipe has been passed down through the years, with each generation adding their own unique twist to the recipe. Lita's Albondigas is a hearty and satisfying soup that is perfect for a cozy night in or for feeding a crowd at a gathering.

The key to a delicious batch of Lita's Albondigas is the homemade meatballs. The combination of ground be...

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Ingredients

  • 1 pound ground beef
  • ¼ pound tomatillos, husked and chopped
  • 2 large eggs, beaten
  • ½ cup uncooked white rice
  • 3 cloves garlic, peeled and crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 pounds tomatoes, peeled
  • 3 white onions, quartered
  • ¾ pound tomatillos, husked and chopped
  • ½ (7 ounce) can chipotle peppers in adobo sauce or to taste
  • 3 cloves garlic, peeled and crushed
  • 1 tablespoon vegetable oil
  • 3 quarts chicken broth
  • salt and ground black pepper to taste
  • 3 large carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 bunch cilantro, chopped
  • 1 teaspoon ground cumin
  • 2 lemons, cut into wedges
  • 1 (12 ounce) package corn tortillas

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 45 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 8

  • Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.
  • Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.
  • Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender; puree until smooth.
  • Heat oil in a large pot over medium heat. Add tomato puree; cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil; reduce heat until broth is barely bubbling.
  • Lower meatballs carefully into the hot broth; simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.
  • Squeeze some lemon juice into each bowl. Serve with corn tortillas.
  • Nutrition

    397 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 90mg
    • Sodium: 2085mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 10g
    • Total Sugars: 11g
    • Protein: 19g
    • Vitamin C: 50mg
    • Calcium: 119mg
    • Iron: 4mg
    • Potassium: 925mg