Easy albondigas recipe for a cozy meal
Easy albondigas recipe for a cozy meal
Okay, so I have to tell you about this albondigas recipe I’ve been obsessed with lately. It’s basically Mexican meatball soup, but don’t let the fancy name scare you—it’s stupid easy to make. I first had it at my friend Rosa’s house, and I swear, I almost licked the bowl. It’s warm, comforting, and perfect for those nights when you just want to curl up with something hearty.
Now, I’m not a chef or anything. I’m just a person who loves food and messes up in the kitchen a lot. But this recipe? It’s foolproof. Even if you burn toast regularly (like me), you can handle this. Let’s get into it.
Recipe Card
Recipe Title: Easy albondigas recipe for a cozy meal
Servings: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Calories: 320 kcal per serving
Ingredients:
- 1 lb ground beef (or turkey if you’re feeling fancy)
- 1/2 cup uncooked white rice
- 1 egg
- 1/4 cup chopped fresh cilantro (or parsley if you hate cilantro)
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- 6 cups chicken or beef broth
- 1 can diced tomatoes (don’t drain it)
- 1 onion, chopped
- 2 carrots, sliced
- 1 zucchini, chopped (optional but so good)
Directions:
- In a big bowl, mix the ground beef, rice, egg, cilantro, garlic powder, cumin, salt, and pepper. Roll into little meatballs (about 1-inch size). Don’t stress if they’re not perfect—mine never are.
- In a big pot, heat a little oil over medium heat. Toss in the onion and carrots, cook for like 5 minutes until they soften.
- Pour in the broth and diced tomatoes. Bring it to a boil, then lower the heat to a simmer.
- Gently drop the meatballs into the soup. Let them cook for about 20 minutes. Don’t stir too much or they’ll fall apart (learned that the hard way).
- Add the zucchini (if using) and cook for another 5-10 minutes until everything’s tender. Taste and add more salt if needed.
- Serve hot with extra cilantro on top and maybe some warm tortillas. Boom. Done.
See? Told you it was easy. Now, let’s talk about the details because I have thoughts.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 20g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Ground beef | Ground turkey or chicken |
| White rice | Brown rice (just cook it longer) |
| Cilantro | Parsley or even a little oregano |
Tips
- If your meatballs are falling apart, add a little more egg or a sprinkle of breadcrumbs to bind them.
- Don’t skip the zucchini—it adds a nice freshness, and you’ll feel like you’re eating something healthy.
- Leftovers taste even better the next day. The flavors just get cozy together.
FAQ
Q: Can I make this ahead of time?
A: Totally. Just keep the soup and meatballs separate until you’re ready to serve, or they’ll soak up all the broth.
Q: Can I freeze leftovers?
A: Yep! Freeze it in airtight containers for up to 3 months. Thaw and reheat on the stove (add a splash of broth if it’s too thick).
Q: What if I don’t like spicy food?
A: No problem. This recipe isn’t spicy, but if you want heat, add a chopped jalapeño or some chili powder.
Alright, that’s my go-to albondigas recipe. It’s cozy, filling, and basically hugs you from the inside. Give it a try and let me know how it turns out. And if you mess up? Who cares. It’ll still taste good. Happy cooking!
