Throughout growing up I ate this soup and it never failed to soothe. When I had the luxury of staying at my Mom's last year for a period of months due to work, coming home to this meal could lift my spirits even after the most taxing day. And if I knew that's what we were having for dinner, I'd start anticipating it right after lunch.
The soup is simple to throw together after work, but for a really comforting meal I recommend making it the day before. The flavors will have a chance to blend, and then all you have to do is heat it up and warm some tortillas. The thought of a good meal waiting at home will get you through even your most troublesome tasks, and after a big warm bowl you might just forget about them all together. That's why I've always called this soup "comfort in a pot".
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Homemade Albondigas Soup
(Mexican Meatball Soup)
Serves 4
9 cups water
1/2 pound ground beef
1/2 pound ground pork
4 large garlic cloves, minced
1-teaspoon ground cumin
1/4 cup uncooked medium grained rice (rinsed)
1-tablespoon fresh thyme leaves
1 egg, lightly beaten
1-tablespoon flour
1 medium onion, chopped
1 medium tomato, chopped
1 jalapeno chile, minced
1-teaspoon chicken base (bouillon)
1 large carrot, cut into 1-inch rounds
1 large zucchini, cut into 1-inch rounds
Salt and pepper to taste
Chopped cilantro, lime wedges and warm tortillas for serving.
Place nine cups water in a large pot. Bring to boil. In bowl, mix beef, pork, garlic, cumin, rice, thyme, egg and flour until well blended. Shape mixture into 1-inch diameter meatballs and drop into boiling water. Cook until the water comes back to a boil. Remove meatballs with slotted spoon. To the boiling water, add the onion, tomato, chile, chicken base and carrot. Cook for 20 minutes. Return the meatballs and any accumulated juices to the soup along with the zucchini. Cook for an additional 15 minutes. Season with salt and pepper.
Ladle into bowls. Sprinkle with cilantro. Pass lime wedges for squeezing and warm tortillas to eat with the soup
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