Lita's Albondigas (Meatball Soup)

Name: Lita's Albondigas (Meatball Soup)
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Ingredients: 1 pound ground beef; 0.25 pound tomatillos, husked and chopped; 2 eggs, beaten; 0.5 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; 0.75 pound tomatillos, husked and chopped; 2 (7 ounce) cans chipotle peppers in adobo sauce; 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

4.8

(4)

3 Reviews

3 Photos

My mother Lita (as the grandchildren call her) and I came up with this soup combining several recipes we tried until it was something we liked.

Submitted by avinamarie

Updated on October 17, 2023

Prep Time:

30 mins

Cook Time:

1 hr 45 mins

Total Time:

2 hrs 15 mins

Servings:

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Ingredients

Meatballs:

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

Soup:

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

Directions

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.

Cook’s Note

Use a combination of ground beef and Mexican chorizo to make the meatballs if desired.

Nutrition Facts (per serving)

397	Calories
14g	Fat
52g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 397
% Daily Value *
Total Fat 14g	18%
Saturated Fat 4g	19%
Cholesterol 90mg	30%
Sodium 2085mg	91%
Total Carbohydrate 52g	19%
Dietary Fiber 10g	36%
Total Sugars 11g
Protein 19g	38%
Vitamin C 50mg	56%
Calcium 119mg	9%
Iron 4mg	21%
Potassium 925mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.