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Restaurants›Mitla Cafe›Albondigas Recipe

Albondigas Recipe

Name: Mitla Cafes Albondigas Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20) or a mixture of beef and pork; 0.5 cups white or jasmine rice, cooked and cooled; 1 unit large egg; 0.25 cups onion, finely grated or minced (about 1/4 cup); 2 cloves garlic, minced; 2 tbsp fresh cilantro, finely chopped; 1 tsp ground cumin; 0.5 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs vegetable oil (for sautéing optional, or to lightly brown); 1 tbs olive oil; 1 cups yellow onion, small dice (about 1 cup); 2 cups carrots, peeled and sliced 1/4-inch; 2 stalks celery stalks, sliced; 2 cloves garlic, minced; 1 cups tomato puree or strained tomatoes; 6 cups beef or chicken broth (low-sodium preferred); 1 unit bay leaf; 0.5 tsp dried Mexican oregano or regular oregano; 0.5 tsp ground cumin; 1 tsp kosher salt (adjust to taste); 0.5 tsp black pepper; 2 cups potatoes, peeled and cut into 1/2-inch cubes; 1 cup zucchini, halved lengthwise and sliced 1/4-inch; 2 tbsp fresh cilantro, chopped (for garnish); 2 unit fresh lime wedges (for serving)

Inspired by Mitla Cafe

Time55m

Serves4

(Meatball Soup)

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Ingredients

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Meatballs

1 lb ground beef (80/20) or a mixture of beef and pork

1/2 cups white or jasmine rice, cooked and cooled

1 unit large egg

1/4 cups onion, finely grated or minced (about 1/4 cup)

2 cloves Garlic, minced

2 tbsp fresh cilantro, finely chopped

1 tsp Ground cumin

1/2 tsp Dried oregano

1 tsp kosher salt

1/2 tsp black pepper

1 tbs vegetable oil (for sautéing optional, or to lightly brown)

Soup Base

1 tbs olive oil

1 cups yellow onion, small dice (about 1 cup)

2 cups carrots, peeled and sliced 1/4-inch

2 stalks celery stalks, sliced

2 cloves Garlic, minced

1 cups tomato puree or strained tomatoes

6 cups beef or chicken broth (low-sodium preferred)

1 unit bay leaf

1/2 tsp dried Mexican oregano or regular oregano

1/2 tsp Ground cumin

1 tsp kosher salt (adjust to taste)

1/2 tsp black pepper

Vegetable Additions & Garnish

2 cups potatoes, peeled and cut into 1/2-inch cubes

1 cup zucchini, halved lengthwise and sliced 1/4-inch

2 tbsp fresh cilantro, chopped (for garnish)

2 unit fresh lime wedges (for serving)

Method

Meatballs

Prepare meatball mixture

In a large bowl combine the ground beef (or beef/pork), cooked cooled rice, egg, grated onion, minced garlic, chopped cilantro, cumin, oregano, salt and pepper. Mix gently with your hands or a fork just until combined — avoid overmixing to keep meatballs tender.

Form meatballs

Wet your hands slightly and shape the mixture into 1- to 1 1/4-inch meatballs (about 1 tablespoon of mixture each). Place formed meatballs on a rimmed baking sheet or plate. This recipe should make roughly 20–24 meatballs depending on size.

Optional brown

If you prefer a lightly browned exterior, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add meatballs in batches (do not overcrowd) and brown on all sides, about 1–2 minutes per side. They will not need to be cooked through; transfer browned meatballs to a plate and continue with remaining batches. Browning adds flavor but can be skipped to keep soup lighter.

Soup Base

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven heat 1 tablespoon olive oil over medium heat. Add the diced onion, sliced carrots and sliced celery. Cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add tomato and spices

Stir in the tomato puree, bay leaf, oregano and cumin; cook 1–2 minutes to allow the tomato flavor to develop and the spices to bloom.

Add broth and potatoes

Pour in the 6 cups of broth and add the cubed potatoes. Increase heat and bring to a gentle simmer.

Simmer meatballs in soup

Carefully add raw (or previously browned) meatballs to the simmering broth, spacing them so they don’t stick together. Cover partially with a lid and simmer gently for 18–22 minutes, or until meatballs are cooked through (internal temperature 160°F/71°C) and potatoes are tender. If you used raw meatballs, check one to ensure no pink remains.

Add zucchini and finish seasoning

About 6–8 minutes before the end of cooking time, add the sliced zucchini to the soup so it becomes tender but not mushy. Taste the broth and add additional salt and pepper as needed. Remove and discard the bay leaf.

To Serve

Ladle the soup and meatballs into bowls. Garnish each bowl with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the soup. Serve hot with warm corn tortillas or crusty bread if desired.