What Is Albondigas?
Albondigas is a Spanish term that literally means “small meatballs”. It is a traditional Mexican dish that is made from two main components. It is a meatball and vegetable soup. Also known as Mexican meatball soup, this dish is hearty and tasteful. It is loaded with rich Mexican flavors and is perfect for every occasion. The meatballs are made from ground beef, mint, egg and rice. Rice acts as a binding agent in these meatballs. The soup, however, is made from vegetables like potatoes, carrots and peas. The base is made using tomatoes and beef broth. This soup has a vibrant color thanks to the tomato paste.
What To Serve with Albondigas?
Mexican meatball soup is often served with tortilla chips. Also, you can serve these side dishes with this soup are:
Bread: You can serve it with your favorite piece of bread. The bread will soak up the flavors from the soup and thus will make his soup more wholesome. You can serve it with garlic bread, or any other bread you like.
Rice: Serve it with either coconut rice or garlic rice; albondigas goes really well with cooked rice.
Pasta: Serving albondigas with pasta belongs to fusion cuisine. But it is a great idea. This combination is very delicious.
Salad: You can enjoy a fresh garden salad or even a salsa with this soup. Try the avocado salad and indulge in the rich Mexican flavors.
Here are our delicious recipes that you can serve with Albondigas Soup:
How to Store Albondigas?
This Mexican meatball soup is super easy to store. When the soup reaches room temperature, you can refrigerate it by placing it in an airtight container. It will last up to 5 days in the refrigerator. When you want to eat, reheat it on the stove and enjoy the meal.
You can also store uncooked patties in the refrigerator for up to one day. So you can make them ahead of time and cut your work in half. You can also freeze the remaining soup. Store in a freezer-safe container and freeze. Reheat on the stove. The soup will last up to 3 months.
You can also make the meatballs in advance and freeze them. The best way to do this is to steam the meatballs first, until they are almost cooked. After boiling, cool it, put it on a tray and freeze it quickly for about 4 hours. Then transfer to a plastic ziplock bag and freeze for up to 3 months. Take the meatballs out of the freezer, thaw them a little and add them to the soup. Boil for 10 minutes.