This Albondigas soup, a classic Spanish and Mexican soupy meatball dish, is pure comfort. Packed with tender, flavorful meatballs, aromatic spices, and a savory broth, it's a hearty and soul-warming meal.
These Spanish-style meatballs are wonderfully moist and tender. They’re cooked in a deeply flavorful tomato-based sauce made, offering a medley of flavors and textures.
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Essential Ingredients
Ground meat: I like to use a mix of lean beef and ground pork (shoulder), as it gives the meatballs a lot of flavor, but you can make these with all beef.
Panko bread crumbs: I use panko crumbs for these meatballs, as they are better than regular bread crumbs at maintaining crispiness and moisture, ensuring meatballs are tender and flavorful while boasting a delightful crunch.
Angel hair pasta: You can use any type of pasta for the this dish, but I think angle hair pasta has the perfect balance and texture. Be sure to break into thirds before cooking, so it's easier to eat.
Smoked Paprika: The smoked paprika adds a smoky, earthy richness the broth, infusing a distinctive depth of flavor with a subtle, tantalizing heat.
How to make albondigas
1. Make the meatballs: Gently mix the veal and pork with the minced garlic, 1 tsp. of the thyme, 1⁄4 tsp. of the paprika, 1 tsp. salt, and 1⁄2 tsp. black pepper in a large bowl.
2. Add the parmesan, egg, and panko, and gently mix until the meat absorbs the breadcrumbs.
3. To form the meatballs, set a small bowl of cold water nearby and, occasionally moistening your hands, gently roll 1 ½ -oz. portions of the meat into balls.
4. You should get about 20 meatballs.
5. Heat 2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot. Add half of the meatballs, reduce the heat to medium, and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Flip and brown the other side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate, and repeat.
6. Pour off all of the fat. Add the remaining 1⁄2 Tbs. oil and the sliced garlic to the pot. Return the pot to medium heat and cook until the garlic sizzles, about 1 minute. Add the remaining 1 tsp. thyme, and ⅕ tsp. paprika; cook, stirring, for 15 seconds.
7. Add the chicken broth and crushed tomatoes, and bring to a simmer.
8. Return the meatballs to the pot, reduce the heat to medium low, cover, and simmer until the meatballs cook through (160°F), about 25 minutes. Season the broth with salt and pepper to taste.
9. Meanwhile, bring a medium pot of well-salted water to a boil. Add the pasta and cook, stirring, until tender, about 4 minutes. Drain well, return to the pot, and toss with 1⁄2 cup of the broth.
10. To serve, mound the pasta in shallow bowls. Top with the meatballs and broth, sprinkle with the parsley and remaining thyme, and serve.
Recipe tips
- You can make the meatballs ahead by shaping and freezing them. When needed, let thaw, then brown and simmer, saving time and ensuring fresh flavors.
- Wetting your hands with a little cold water while forming the meatballs helps keep the meat from sticking to your hands.
- Breaking the angel hair pasta into thirds before cooking it, makes the soupy dish easier to eat.
Recipe FAQs
Albondigas is Spanish for meatballs, and they are often used in soup. there are many variations of the Albondigas soup, which is considered Spanish and Mexican comfort food.
Albondigas soup is a one-dish meal that really doesn't need much else to go with it. You could serve garlic bread or knots, or roasted vegetables or a tossed green salad as a side.
Yes, you can omit the pasta altogether and serve the albongias and broth over rice or cauliflower rice, or on its own just as meatballs.
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Albondigas Soup
Ingredients
- 12 oz. lean ground beef
- 12 oz. ground pork
- 3 medium cloves garlic, 1 minced, 2 thinly sliced
- 2 tsp. chopped fresh thyme; more for garnish
- ¼ tsp. plus ⅕ tsp. smoked paprika
- Kosher salt and fresh ground black pepper
- 3 oz. manchego or parmesan cheese, finely grated
- 1 large egg, lightly beaten
- ½ cup panko bread crumbs
- 3 Tbs. olive oil
- 4 cups lower-salt chicken broth
- 15 oz. crushed tomatoes
- 8 oz. angel hair pasta, broken into thirds
Instructions
- In a large bowl, gently mix the beef, pork, minced garlic, 1 tsp. of thyme, 1⁄4 tsp. of paprika, 1 tsp. salt, and 1⁄2 tsp. black pepper. Add the manchego or parmesan, egg, and panko, and gently mix until the meat absorbs the breadcrumbs.
- To form the meatballs, set a small bowl of cold water nearby and, occasionally moistening your hands, gently roll 1 ½ -oz. portions of the meat into balls; you should get about 20.
- Heat 2 Tbs. of the oil in a large heavy-duty Dutch oven over medium-high heat until shimmering hot. Add half of the meatballs, reduce the heat to medium, and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Turn and brown the other side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate, and repeat with remaining meatballs.
- Pour off all of the fat. Add the remaining 1 Tbs. oil and the sliced garlic to the pot. Return the pan to medium heat and cook until the garlic sizzles, about 1 minute. Add the remaining 1 tsp. thyme, and ⅕ tsp. paprika; cook, stirring, for 15 seconds. Add the chicken broth and crushed tomatoes, and bring to a simmer. Return the meatballs to the pot, reduce the heat to medium low, cover, and simmer until the meatballs are cooked through (160°F), about 25 minutes. Season the broth with salt and pepper to taste.
- Meanwhile, bring a medium pot of well-salted water to a boil. Add the pasta and cook, stirring, until tender, about 4 minutes. Drain well, return to the pot, and toss with 1⁄2 cup of the broth.
- To serve, mound the pasta in shallow bowls. Top with the meatballs and broth and serve.
Notes
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- You can make the meatballs ahead by shaping and freezing them. When needed, let thaw, then brown and simmer, saving time and ensuring fresh flavors.
-
- Wetting your hands with a little cold water while forming the meatballs helps keep the meat from sticking to your hands.
Nutrition
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