This Mexican meatball soup is thick with vegetables. Albonigas is a rich soup from Mexico, made with lots of vegetables and tender meatballs. Classic ingredients used in Albonigas include onion, jalapeno peppers, corn, rice, and lots of tomatoes, along with cilantro and oregano.
1 tablespoon olive oil
1 onion, chopped
2 jalapenos, minced
3 carrots, sliced
8 cups beef broth or broth made with beef broth powder
1 egg, beaten
1/4 cup buttermilk
1/3 cup cornmeal
5 tablespoons dried bread crumbs
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon chili powder
1 1/2 pounds 90% lean ground beef
1 jar (16 ounces) green salsa
1 (14.5 ounces) diced tomatoes, undrained
1 1/2 cups frozen corn
1 teaspoon dried oregano
1/2 cup uncooked white rice
1/3 cup chopped cilantro
In soup pot, heat olive oil over medium heat. Add onion and jalapenos; cook and stir 4 minutes. Add carrots and broth; bring to a simmer. Reduce heat and simmer while preparing meatballs.
Combine egg, buttermilk, cornmeal, bread crumbs, salt, cayenne pepper, and chili powder; add beef and mix. Form into 3/4-inch meatballs. Drop gently into soup. Add remaining ingredients except cilantro and stir gently.
Cover and simmer over low heat 1 1/2 hours; sprinkle with cilantro.
Traditionally the meatballs aren't browned before they are added to the soup, so you must use a very lean ground beef. Handle the meatball mixture gently for the most tender meatballs.
Serve this rich and spicy soup with a mixed green salad, made with sliced apples and pears, and some warmed flour or corn tortillas.