Albondigas Soup #SoupSaturdaySwappers

This traditional Mexican Meatball soup is rich and delicious. Filled with delicious bacon beef meatballs and chock full of corn, onions and mushrooms, it is hearty enough to serve as a main course with a salad and cornbread.

It is time for Soup Saturday Swappers and we are sharing soups with Meatballs. Come on in and see what's on the menu.......

This month's Soup Saturday Swappers theme was chosen by my friend, Sneha of Sneha's Recipe.  Sneha asked all of us to share a soup that contains Meatballs.  What a fun theme.  

Soup Saturday Swappers get together on the third Saturday of each month to share soups and/or stews based on a theme chosen by one of our members.  It is a lot of fun.  Are you a blogger that loves soups/stews/stoups?  You should join us.  Just leave a message in the comments below or email me at wendyklik1517@gmail.com.

I am actually sharing two recipes with you today. The first is for the Albondigas that I used in this soup.  Albondigas translates to Meatballs in Spanish.  I found this recipe for make ahead bacon meatballs in one of my Cuisine at Home magazines.  I made a double batch of meatballs thinking that I would use half for this recipe and throw half in the freezer to use for another recipe in next weeks menu.

Here's what happened.  I pulled these out of the oven and put them on the counter to cool.  The Angel Face climbed up onto the stool and said "Are those meatballs?"  I replied that they were.  "Can I have one?", she asked.    "Well, of course".  She ate one, grabbed two more, one in each hand and went to the Teen's bedroom door.  "Grammy made delicious meatballs" she screamed.

Out came the Teen.  Onto the stool she went.  Angel Face climbed back up on her stool.  I quickly grabbed one half of the meatballs so I could make my soup.  The rest were gone before I finished packaging up the ones I saved.

I had given them dinner, mind you.  They were not starving they just LOVED these meatballs.  Two days later the Teen loved them in this soup too.  Except it wasn't spicy enough for her, so I handed her the hot sauce and let her go to town.

The recipe I will be sharing makes enough for 2 batches.  If you are lucky enough to keep them both, use one for this soup and one for a second recipe.  I was going to make meatball stroganoff with my second batch.

Of course, you can always use them in one of these delicious soups being shared by the others........

Check out what the other Meatball Soup the  bloggers have made for March 2019!

Meatball and Noodle Soup (Sopa Albondigas con Fideo)  by Palatable Pastime
Zucchetti and Meatball Soup  by  Home Sweet Homestead
Green Gram & Chicken Meatball Clear Soup  by  Sneha's Recipe
Albondigas Soup by A Day in the Life on the Farm
Shrimp and Pork Meatball Wonton Noodle Soup  by  Karen's Kitchen Stories
Clear soup with meatballs and dumplings (Klar suppe med kødboller og melboller  by Sids Sea Palm Cooking
Spanish Meatball Soup with Saffron and Kale by A Spoonful of Thyme
One-Pot Fennel & Stout Beef Meatball Stew  by  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

#soup, #meatballs, #Mexican,

Entrees, Soup, Beef

Mexican

Yield: 4 servingsAuthor: Wendy KlikPin it

Albondigas Soup

This traditional Mexican Meatball soup is rich and delicious. Filled with delicious bacon beef meatballs and chock full of corn, onions and mushrooms, it is hearty enough to serve as a main course with a salad and cornbread.

ingredients:

For the Meatballs:

• 4 strips bacon, diced
• 1 small onion, minced
• 2 cloves garlic, mince
• 1 lb. ground beef
• 1/2 c. panko bread crumbs
• 3 T.  minced fresh parsley
• 1 t. paprika
• 1 t. salt
• 1 t. pepper
• 2 eggs

For the Soup:

• 1 small onion, diced
• 2 T. olive oil
• 4 cloves garlic, minced
• 2 t. chili powder
• 2 c. beef broth
• 2 c. water
• 2 (6") corn tortillas, cut or torn into pieces
• 1 pint grape tomatoes, halved and divided
• 1 (15 oz) can of corn, drained
• 2 c. mushrooms, sliced
• 28 mini meatballs
• salt and pepper, to taste
• sour cream, if desired

instructions:

For the Meatballs:

1. Saute the bacon in a skillet over med high heat until crisp, about 4-5 minutes.  Remove to a paper towel lined plate.  Drain pan, reserving 1 T. drippings.  Add the onions and garlic to the skillet and cook over medium heat for a few minutes until they start to soften.  Remove from skillet and set aside to cool for a minute.
2. Put the beef, bacon, bread crumbs, parsley in a  bowl. Season with paprika, salt and pepper.  Add the eggs and onion mixture.  Combine well, using clean hands.  Form the mixture into 1" meatballs and place onto a baking sheet lined with parchment or a silicone mat.  You should have approximately 56 meatballs.
3. Bake in a preheated 350* oven for 30 minutes.  Remove from oven and allow to cool.  Reserve 28 meatballs for the soup.  Freeze or refrigerate the remaining meatballs for another use.

For the Soup:

1. Place a soup pot or dutch oven over medium heat. Add the oil. onions, garlic and chili powder. Cook and stir until onions start to soften, about 5 minutes. Add the broth, water, tortillas and half of the tomatoes. Bring to a boil Reduce heat and simmer for 5 minutes. Using a heavy duty blender, puree the soup.
2. Return the soup to the pot. Add the remaining tomatoes, corn, mushrooms and meatballs. Simmer for 5-10 minutes, until mushrooms shrink and meatballs are warmed through. Taste and season with salt and pepper, as needed.
3. Serve with a dollop of sour cream, if desired.

NOTES:

Adapted from a recipe found in Cuisine at Home, Issue #80

calories
749.07

fat (grams)
44.71

sat. fat (grams)
14.57

carbs (grams)
33.65

net carbs
27.32

protein (grams)
54.19

sugar (grams)
8.59

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