The magic of Albondigas soup has always been in its heartwarming broth and savory meatballs. But have you tried adding cabbage? With this unique twist, you bring a fusion of flavors and an added health benefit to your plate.
Albondigas, the Spanish word for meatballs, has been a staple in many cultures, primarily in Mexico. Traditional Albondigas soup is rich in herbs, spices, and vegetables.
By introducing cabbage, a cruciferous vegetable known for its nutritional profile and ability to enhance flavors, this version takes a classic soup to a new level.
Ingredients You Need to Make Albondigas Soup with Cabbage:
For the Meatballs:
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Rice | 1/4 cup ,uncooked |
| Egg | 1 |
| Garlic cloves | 2 , minced |
| Salt & pepper | to taste |
| Fresh cilantro | chopped |
For the Soup:
| Ingredient | Quantity |
|---|---|
| Cabbage | 1 cup, shredded |
| Tomatoes | 1 can of diced (or 2 fresh tomatoes, chopped) |
| Onion | 1, diced |
| Carrot | 2, chopped |
| Celery Stalks | 2,chopped |
| Bell pepper | 1, diced |
| Zucchini | 1,sliced |
| Beef broth | 6 cups |
| Olive oil | 2 teaspoon |
| Oregano | 1 teaspoon |
| Bay leaf | 1 |
Tools You’ll Need to Make This Hearty Soup:
- Large soup pot
- Mixing bowl
- Wooden or silicone spoon for stirring
- Ladle
- Knife and chopping board
- Measuring cups and spoons
How to Prepare Albondigas Soup with Cabbage: Step-By-Step Guide
1. Meatball Preparation:
- Mixing Ingredients: In a large mixing bowl, combine ground beef, uncooked rice, egg, minced garlic, salt, pepper, and freshly chopped cilantro. Use your hands to mix them thoroughly, ensuring the rice and seasonings are evenly distributed throughout the meat.
- Forming Meatballs: Begin shaping the mixture into small meatballs, roughly the size of a walnut. Place them on a tray or plate lined with parchment paper.
Initiate the Soup Base:
- Oil Heating: In your soup pot, add the olive oil and set it on medium heat. Wait a moment until the oil is shimmering but not smoking.
- Onion Sautéing: Add diced onions to the pot. Stir continuously for about 3-4 minutes, or until the onions turn translucent and slightly golden at the edges.
Vegetable Incorporation:
- First Batch of Veggies: Introduce carrots, celery, bell pepper to the pot. Continue stirring and sautéing for about 4 minutes until the vegetables start to soften.
- Cabbage and Zucchini Entry: Add the sliced zucchini and shredded cabbage next. Stir them in and sauté for another 5 minutes. You’ll notice the cabbage beginning to wilt and the zucchini getting tender.
2. Soup Formation:
- Tomato Addition: Pour in the diced tomatoes, stirring them in to combine with the sautéed veggies.
- Broth Introduction: Gradually pour the beef broth into the pot, stirring continuously to ensure the flavors meld.
3. Seasoning and Herb Infusion:
- Herb Tossing: Sprinkle in the dried oregano. Using a pair of tongs or a spoon, submerge the bay leaf in the center of the soup.
- Salt and Pepper: Add salt and pepper according to your taste preference. Remember, you can always adjust later.
4. Meatball Integration:
- Gentle Incorporation: One by one, gently place the meatballs into the boiling soup. This ensures they retain their shape.
- Stirring Caution: Be gentle if you stir during this stage. You don’t want to break the meatballs apart.
5. Simmer and Cook:
- Heat Adjustment: Reduce the heat to low-medium, allowing the soup to maintain a gentle simmer.
- Cooking Duration: Let the soup simmer uncovered for about 30 minutes. This duration ensures the meatballs cook through and the rice inside becomes tender.
6. Taste Test and Final Adjustments:
- Removing Bay Leaf: Before your final taste test, ensure you locate and remove the bay leaf; it has imparted its flavor and should no longer remain in the soup.
- Flavor Evaluation: Take a spoonful (be careful; it’s hot!) and taste. Depending on your preference, sprinkle in more salt, pepper, or even a hint of chili for added spice.
- Final Simmer: Let it simmer for another 5 minutes for the flavors to integrate fully.
Details:
| Feature | Details |
|---|---|
| Type | Soup |
| Cuisine | Mexican |
| Recipe Yield | 6 servings |
| Calories | Approx. 290 per serving |
| Preparation Time | 15 minutes |
| Cooking Time | 45 minutes |
| Total Time | 60 minutes |
Tips on Serving the Albondigas Soup with Cabbage:
- A squeeze of lime or lemon can add a zesty kick.
- Serving with tortilla chips or crusty bread complements the soup’s rich flavors.
- Garnishing with fresh cilantro or avocado slices adds an extra touch.
Why You’ll Love This Albondigas Soup with Cabbage?
Combining the traditional taste of Albondigas with the wholesome goodness of cabbage not only boosts its nutritional value but also introduces a delightful texture and flavor profile. This soup will be an instant hit among both kids and adults.
Conclusion
This Albondigas soup recipe with cabbage is more than just a meal. It’s a heartwarming experience, a tribute to traditional flavors, and a nod to modern health-conscious choices. Dive into a bowl, and let every spoonful enchant you!