I love soup for supper, especially during this time of year. Caldo de Albondigas is a classic Mexican soup, traditionally served as the main course for lunch or dinner. Albondigas, derived from the Arab, 'al-bunduq' which means small round object, is the Mexican word for meatballs. Albondigas is Mexican comfort food at its best - rice enriched meatballs and chunks of vegetables cooked in a simple broth.

When the weather finally cools off, I love to order albondigas at my favorite Mexican restaurants here in Phoenix, where I first experienced it. It's quick and easy to make at home too. Albondigas requires just a few ingredients, is simple to prepare, and relative inexpensive. Recipes for albondigas are varied - some are simply meatballs in broth while others include lots of vegetables, which is the way I prefer it. Some call for mint as the defining ingredient, while others use a bit of cumin and oregano.

Feel free to adjust this recipe to suit your tastes. If you don't like mint, leave it out. If you like green beans instead of zucchini, substitute it. That's part of the joy of home cooking - making food taste the way you like it.

This delicious soup makes a complete meal in a bowl served with some warm tortillas or crunchy bread.


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Albondigas Soup Recipe

Meatballs:

1 pound lean ground beef, pork or a combination
1/4 cup white rice (uncooked)
1 large egg
1/4 chopped fresh mint, parsley, and/or cilantro
2 teaspoons finely minced jalapeno (optional)
1 teaspoon salt

Soup:

2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, diced
1 large clove garlic, minced
2 large carrots, diced
1 cup diced yellow squash or zucchini, diced
1 cup tomato sauce or diced tomatoes with juice
4 cups chicken or beef stock
4 cups water
1 cup roasted, peeled, and diced green chile (optional)
1-2 pinches oregano
Salt and pepper to taste
1/4 cup chopped fresh cilantro

1. In a large mixing bowl, combine all the meatball ingredients and mix well. Form into small, 1-inch meatballs and set aside.

2. Heat oil in a heavy soup pot or Dutch oven over medium heat. Add the onion, pepper, garlic, and carrots and sauté until tender, about 5 minutes. Add the squash, tomato sauce or tomatoes, stock, water and chile if using.

3. Bring to a boil, then add the meatballs one at a time. Allow the soup to return to a gentle simmer, partially cover and simmer for 30 minutes. Add oregano, salt, and pepper to taste. Garnish soup with chopped fresh cilantro and enjoy.

Serves: 6 to 8

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