How To Make Albondigas Soup
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How To Make Albondigas Soup
In this step by step guide Fabricio Cano Davila, Mexican cookery expert, shows you how to make a fresh and spicy albondigas soup. Serve as a light supper or lunch.
- Prep:
- 20m
- Cook:
- 30m
- Total:
- 50m
- Serves:
- 6
Ingredients
- 400 g minced beef
- 1/2 red chilli
- 10 ml oil
- 2 garlic cloves, chopped
- 1 onion, chopped
- 300 g tinned chopped tomatoes
- 350 ml beef stock
- 1 red pepper, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 10 g tomato puree
- 1/2 coriander bunch
- 10 g chipotle paste
- 5 g oregano
- 2 g ground cumin
- 2 g ground coriander
- 2 g smoked paprika
- 1 g cayenne pepper
- salt
- 100 ml crème fraiche
- 4 spring onion, chopped
- 1 avocado, diced
- 1 lime
Method
Mix the minced beef with the chopped chilli and a 1/4 of a bunch of fresh coriander. Make about 12 balls of meat.
Heat the oil in the pan, then add the onion, red pepper, garlic, chipotle paste, tomato puree and chopped tomatoes. Mix everything together.
Add the spices, mix well and cook for about 2 minutes.
Add the chopped carrots, celery and beef stock; bring to the boil and simmer for about 15 minutes.
Add the meatballs to your soup, season with salt and pepper and cook for about 10 minutes.
Serve garnished with the rest of the coriander, crème fraiche, spring onions, avocado and lime wedges.