Description
This hearty, warming albondigas with chili-tomato ruby broth is a family favorite, delivering big flavors without a lot of fuss, perfect for busy weeknights.
Ingredients
- 1 pound lean ground beef (or ground turkey for a lighter option)
- 0.25 cup uncooked white rice (short or medium grain)
- 1 large egg
- 0.25 cup chopped fresh mint or cilantro
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2–3 large dried chiles (ancho, guajillo, or a mix)
- 1 (28 ounce) can crushed tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken or vegetable broth
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 medium zucchini, diced
Instructions
- Prepare Chiles: Briefly toast dried chiles in a dry skillet for 2 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 15-20 minutes until softened. Remove stems and seeds.
- Make Meatballs: In a large bowl, combine ground beef, uncooked rice, egg, mint or cilantro, cumin, oregano, salt, and pepper. Mix gently until just combined. Roll into 1-inch (2.5 cm) meatballs.
- Create Broth Base: In a 6-quart pot or Dutch oven, sauté diced onion for 5 minutes until softened. Add minced garlic, cook 1 minute. Blend softened chiles with crushed tomatoes and 1 cup broth until smooth. Strain into the pot and simmer for 10 minutes.
- Add Broth and Vegetables: Pour in the remaining 5 cups of broth. Stir in the diced carrots and potatoes. Bring to a gentle simmer over medium-high heat.
- Cook Meatballs: Carefully drop raw meatballs into the simmering broth. Simmer for 15-20 minutes, until meatballs are plump and cooked through. If the broth is too thick, stir in 0.5 cup hot water.
- Finish with Zucchini: Add diced zucchini to the pot. Simmer for 5-7 minutes until tender-crisp. Taste and adjust salt and pepper as needed.
Notes
For healthier options, use grass-fed beef or organic ingredients. To make it plant-based, use plant-based ground (meat) and vegetable broth. Extend the meal with pinto beans or chickpeas, and swap seasonal vegetables like butternut squash for zucchini.
- Prep Time: 40 minutes
- Cook Time: 34 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups (approx 350 g)
- Calories: 380 calories
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg