Memories of sipping the juice of my favorite childhood soup always come back during the fall season. Though I love making and eating albondigas all year, it’s this time of year that I remember eating many special stews and soups as a kid! Unfortunately, I never learned to make Mexican meatball soup until I had become a mom. Now I try and make a batch of albondigas any time I can. Albondigas have become such a favorite dish in my little family.
I love the flavors and the tenderness in the albondigas, especially the way my grandmother made them. She was very particular of how she rolled her meatballs and the amount of rice to meat ratio. She was also a lover of lots of oregano. Thanks to her, this is the only dish I can really tolerate making with oregano. Trying to make this recipe without oregano defeats the whole purposes of making albondigas. The flavors really come together in this soup with oregano.
Now as a mom, I prepare this soup for my babies. I find any excuse to make this soup for my family. This year is my second year making it with a healthier twist. Instead of the traditional way of making albondigas with ground beef, I use ground turkey! I love my ground turkey version just as much as my grandmother’s recipe. My kids love it too!
My dad taught me how to make albondigas long after my grandmother had passed. He always told me to make sure I never forget the vegetables. Carrots were a must in my father’s recipe! The flavors are consistent with the ones I tasted as a kid, with the sweet taste of tomato and onion and that special kick of oregano. My recipe calls for 7 main ingredients; everything else along the way is optional and depends on your liking.
Follow these easy steps to learn how to make a batch of this yummy Mexican meatball soup!
1lb of ground turkey
1 cup appx of diced carrots
2T of ground oregano
1½ cups of white long grain rice
1. Cut tomato, onion, and carrots into smaller pieces.
2. Cook onion and tomato with a little oil (optional).
3. Add 8-10 cups of water and season with chicken bouillon (optional).
4. Add diced carrots and bring to a boil on medium heat.
5. In a dish, mix turkey meat, 1 egg, 1 cup of rice, 1 tbs of oregano, and optional salt to taste.
6. Combine the ingredients in the mixture.
7. Once combined, start rolling your meatballs.
8. Refrigerate for at least 10 minutes.
9. Once broth is boiling, add your meatballs to the soup. Add each meatball one by one.
10. Cook until meatballs are fully cooked.
11. Serve and enjoy!
Read more of Ruby’s writing at Growing Up Blackxican