Albondigas is the Spanish word for meatball but most Americans think of it as Mexican meatball soup. Regardless, this is the ultimate hearty comfort soup for that early fall or winter evening. Serve big bowls of Albondigas along with tortillas, avocado slices and salsa. Your Aroma Rice Cooker makes a nice sized batch so if you’re lucky to have leftovers, the flavors will develop and deepen even more.
1 lb ground pork
1 lb ground beef
1 cup panko or gluten free bread crumbs
¼ cup diced celery
2 eggs, beaten well
2 tbsp garlic, minced
1 tsp salt and pepper
2 tsp Mexican oregano
2 tsp cumin
3 tbsp cilantro or flat leaf parsley
½ cup milk
5 cups chicken or beef broth
4 carrots, chopped
3 potatoes, large dice
1 medium red onion, halved and sliced
3 cups crushed tomatoes
Professional 20-Cup Digital Cool-Touch Rice Cooker, Food Steamer and Slow Cooker, ARC-3000SB
Prepare the meatballs first by combining the ground beef and pork in a large bowl. Add remaining meatball ingredients and with your hands, gently mix together just until combined. Try not to over work the meat as this will make the meatballs tough and dense. Form into 1” balls or about the size of a golf ball and set aside on a sheet pan. (This makes a lot of meatballs so consider freezing some for later use.)
Using the Sauté- Then Simmer function, heat 1 tbsp oil and lightly brown the meatballs on all sides. Set aside. I used about 15 meatballs for this recipe.
Switch to slow cook then pour the broth into the inner cooking pot and stir in the carrots, potatoes, onion slices and crushed tomatoes. Gently add the browned meatballs and cook for four hours or until carrots and potatoes are tender. To serve, ladle into bowls and garnish with avocado slices, cilantro and corn tortilla chips.
Over to You
Do you have any soups from your childhood that warm you up? Share and inspire us!