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ISO: Albondigas soup recipe

j
just_M Oct 17, 2010 10:40 AM

Hi All;

I love albondigas soup and would love any recipes you like. I've looked on the net and the recipes just don't seem right (maybe a West coast difference?). I really want my family to love the soup out of the gate as it seems dishes I need to experiment a bit more on never gain a following the way a 1st time winner does.

TIA - M

  1. kattyeyes Oct 17, 2010 10:53 AM

    Strength in numbers, maybe we can get a bit more attention than last year when I posted! ;)
    http://chowhound.chow.com/topics/652050

    4 Replies
    1. re: kattyeyes
      j
      just_M Oct 17, 2010 02:42 PM

      Hahaha, kattyeyes I am from the valley too, and that is exactly the flavor I'm looking for. My ex's mother use to make the best and I'm pretty sure there was no mint, but that was 20 years ago ;-} So maybe what I need to do is think of what type of ingredients the typical Valley Mom would have had access to for the flavor profile. Also I'm not sure if the restaurant version or her version would have used cooked or uncooked rice. Hopefully someone will have a recipe that comes close :-)

      1. re: just_M
        c oliver Oct 17, 2010 03:21 PM

        http://forums.chef2chef.net/viewtopic...

        If you scroll down this, you'll come to another Kennedy recipe that has rice.

        1. re: c oliver
          DiningDiva Oct 17, 2010 03:32 PM

          I've made that recipe too and it's really good. The sauce is more a thicker consistency, not very soupy, tho' I'm sure you got thin it out to make it more soup-like.

          I actually prefer the sauce from this recipe with the meatballs from the recipe I posted below :-). Both are good meatballs and will work. They're are soft and flavorful, not hard flavorless rocks.

          1. re: c oliver
            j
            just_M Oct 17, 2010 04:21 PM

            That recipe looks great too and both sites look like they'd be fun to check out. Thanks

      2. paulj Oct 17, 2010 11:28 AM

        What do you think meatball soup should be like? Where have you eaten this? Mexico, Spain, some Midwest Mexican-American restaurant? Your profile says you are in SW Oregon. Assuming you want a Mexican style soup, how familiar are you with Mexican ingredients and cooking?

        3 Replies
        1. re: paulj
          j
          just_M Oct 17, 2010 03:26 PM

          Although I have visited Mexico and lived in Spain I was never offered any albondigas there. I now live in Oregon but I am originally from Southern California (LA to San Diego) and also spent a few years in AZ. I am very familiar with Mexican ingredients and how to use them, and was fortunate enough to have some great people teach me methods both "authentic" and more Tex/AZ-Mex. I love it all!

          In this case however I'm looking for something CA-Mex. This soup is ubiquitous in SoCal. It has a light broth with carrot coins, some onion and occasionally celery. It also has what I then thought was bell pepper but could be poblano. The meatballs do have rice in them and are probably made of ground beef or a ground beef/pork mix, they are tender but not soft and most seem to have a bit of green probably cilantro but could be parsley. The meatballs are not flavorful enough to have chorizo in them. Like other Cal-Mex/Tijuana imports (Cesar salad & nachos) the soup is on the bland side but tasty and you can add heat at the table so everyone loves it. Hopefully there is a SoCalian out there who can fill in the blanks. I've never had it in AZ either now that I think of it ;-}

          1. re: just_M
            paulj Oct 17, 2010 03:55 PM

            Sounds like enough to wing it. The meatballs are similar to Italian ones, except they use rice (either soaked or cooked) instead of soaked bread, and herbs may be things like cilantro, Mexican oregano and/or mint.

            Vegetables in relatively large pieces are common in Mexican soups. Sometimes they include large rounds of corn on the cob. If the vegetables aren't real soft they probably were added near serving time.

            The restaurant probably seasons their soup stock with Knorr or Maggi soup powder. That's sold in 'restaurant size' containers in the smallest Mexican groceries. I prefer the chicken-tomato flavor.

            1. re: paulj
              j
              just_M Oct 17, 2010 04:10 PM

              Thanks paulj; I think the soup powder may be the *key* ingredient I've been overlooking. I often forget MSG may be the missing something ;-> I'll have to check if our international isle has something, if not it will have to wait till our next trip to the city.

        2. c oliver Oct 17, 2010 12:07 PM

          I haven't fixed this recipe of Diana Kennedy but she's considered a good source:

          http://www.kitchenlink.com/cookbooks/...

          She has several in her book and they vary by region.

          1 Reply
          1. re: c oliver
            j
            just_M Oct 17, 2010 03:39 PM

            Thanks c oliver, looks like you saved me a trip to the library ;-) This recipe looks delicious. I'll have to give it a go maybe w/out pureeing the tomatoes. I think it would make the soup the wrong color.

          2. DiningDiva Oct 17, 2010 12:08 PM

            Go to your local library. See if they have "The Cuisine's of Mexico" by Diana Kennedy. She has 2 recipes for Albondigas in that book. You want the Albondigas de Jalisco recipe on pages 191/92. The ingredients are all easily sourced in the U.S. and there are no special techniques needed. These are not spicy, but you can serve chiles en escabeche along side for anyone who wants it spicier. As with most Diana Kennedy recipes, it is not a hard recipe at all, just a little time consuming. The recipe calls for a small amount of mint. I am not a big fan of mint and almost left it out the first time I made this recipe. Thankfully, I didn't. The mint is not overpowering but does add a bit of interest to the meatballs.

            The meatballs are really good and the recipe converts to a soup recipe pretty easily by just adding more broth than what the recipe calls for. Because the Sopa de Albondigas I've alway eaten had julienned carrots, zucchini and onion in it, I add that to the pot towards the end of the cooking time.

            1 Reply
            1. re: DiningDiva
              j
              just_M Oct 17, 2010 03:47 PM

              Thanks Dining Diva, I really need to check that book out and give it a long hard try, I've heard/read such good things about Diana Kennedy books. Looks like I'll be going to the library after all :-)

              The chiles en escabeche that you mention I'm sure will be the perfect accompaniment for those of us who like to spice it up individually. The mint is not an ingredient I would have thought of but since you say so I'll give it a go.

            2. MichaelBeyer Oct 17, 2010 02:19 PM

              I enjoyed this recipe for Poblano Albodingas with Ancho Chile Soup:
              http://www.bonappetit.com/recipes/201...
              However, I have nothing else to compare it to as I haven't made any other versions of albodingas soup.

              1 Reply
              1. re: MichaelBeyer
                j
                just_M Oct 17, 2010 03:56 PM

                Thanks - the soup looks delicious and the meatballs very flavorful. Looks a bit like albondigas meets tortilla soup. I'll have to try it as an alternative :-)

              2. g
                GertieHound Oct 17, 2010 06:10 PM

                This will probably make everyone laugh, but we used to make a version of this soup we got the recipe from an old Sesame Street episode. In the episode, they had film it looked like from Mexico. Mother and daughter go to the various shops at the market where they select carrots, onion, peppers, and garlic, have rice weighed out for them, and choose their meat. In this case, a chicken, which I am thinking may just mean it was from a different region of Mexico. Anyway, they make the soup with the little girl helping by stirring the pot standing on a chair and by washing things for mom to clean and chop with the knife.

                My mother watched the show and took down what she thought were the measures from watching them make it and used to cook it for us. We called it "Sesame Street Soup". This would have been pretty early in the history of the show, no later than 1970.

                8 Replies
                1. re: GertieHound
                  kattyeyes Oct 17, 2010 06:17 PM

                  I love this story, Gertie Hound! :) I wonder if you or your mom ever committed "Sesame Street Soup" to paper...that's really neat!

                  1. re: kattyeyes
                    c oliver Oct 17, 2010 06:20 PM

                    +1 million! LOVE that story.

                  2. re: GertieHound
                    DiningDiva Oct 17, 2010 07:23 PM

                    Great fun story

                    1. re: GertieHound
                      paulj Oct 17, 2010 07:34 PM

                      Is this the segment
                      Sesame Street - Soup with Chicken and Rice
                      http://www.youtube.com/watch?v=LHMGDR...

                      1. re: paulj
                        kattyeyes Oct 17, 2010 07:39 PM

                        You're awesome--LOVE it! Totally nice find, paul j!
                        "Mmmm, Mommy, the soup buena!"

                      2. re: GertieHound
                        j
                        just_M Oct 17, 2010 08:40 PM

                        That is a great story. It would be so neat if they had a clip of it somewhere. I love to collect these stories because someday in the far future I will be a grandmother :-) and I collect inspiration.

                        1. re: just_M
                          paulj Oct 17, 2010 10:25 PM

                          see the youtube link I found.

                          1. re: paulj
                            j
                            just_M Oct 17, 2010 11:58 PM

                            paulj that is awesome! Gracias, muy bueno!

                      3. John E. Oct 17, 2010 08:56 PM

                        While I know that most people that posted recipe links here likely have more experience with albondigas soup than do I, I liked this recipe minus the mint (only because I didn't happen to have any when I first made the soup and it tastes good without).

                        I was inspired to make it after eating it in a hole in the wall restaurant in Apache Junction, Arizona.
                        http://simplyrecipes.com/recipes/albo...

                        5 Replies
                        1. re: John E.
                          j
                          just_M Oct 18, 2010 12:05 AM

                          Thanks John E. - it looks delicious. Is the hole in the wall in AJ still there? - we visit family out that way on occasion, this type of name dropping I love ;-)

                          1. re: just_M
                            John E. Oct 18, 2010 09:35 AM

                            I was there last February. The name of the place is Tres Banderas. It's a little tricky to find. Google it to get a map (it's on East Broadway, but you have to stay on Apache Trail to get to it). If you get down there, ignore the online reviews and try it for yourself. There apparently was a divorce and the ownership is not exactly the same and things may have changed in the process, but I thought the food was good. The name means three hats, so they have Mexican, Italian and American food. We were there with a couple that was a little afraid of spice so they had the Italian and they were pleased as well.

                            1. re: John E.
                              j
                              just_M Oct 18, 2010 09:54 AM

                              Thanks John E. - sounds like it would please everyone, and thats not easy to do with the in-laws ;-]

                              1. re: John E.
                                paulj Oct 18, 2010 10:00 AM

                                bandera = flag

                                1. re: paulj
                                  John E. Oct 18, 2010 11:23 AM

                                  Yea, I knew that. Where did I come up with hats?

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