Albondigas Soup?

Question

We are making some Albondigas Soup for the first time!
The recipe calls for mint? I have never tried this soup and am curious why it calls for mint? I love Mexican food but am not familiar with mint in anything I have ever tried.

Answer 1

Some Mexican herbs taste a lot different than their counterparts in other countries, and recipes sometimes suggest using mixes of herbs to approximate Mexican herbs.

The sopa de albondigas I've had didn't seem to have mint in it (I ate it in the Yucatan and also from a can in the US.) As far as I can tell, it had garlic, oregano (Mexican oregano), achiote (annato), maybe...saffron? It tasted like some kind of Goya Sazon' mix. I never asked my host mother when I was an exchange student what she put in it because the soup part was fine, but the albondigas were nas-tay!

They were too big, and they weren't cooked all the way through...ugh. Uncooked ground meat, bread, and egg...I'm lucky I didn't get turista from it! So gross!

But I didn't want to hurt her feelings, so I gagged them down anyway. I'm an EXCELLENT host daughter!

Try snipping fresh cilantro, flat parsley, or mint over the soup at the end. Don't cook the herbs in, though--the flavor gets somewhat dulled if you cook them too long. That way, you can add a little if you like.

Mint sounds pretty good, actually. Especially if you made it with ground lamb. That would be more of a middle-East/Mediterranean flavor. Try it if you like mint--fresh mint does NOT taste like mouthwash if you just snip some as a garnish.

Use peppermint--yerba buena (sometimes found dry.) Not spearmint.

Answer 2

How to Make Albondigas Soup
Easy and simple http://epimersrecipes.blogspot.com/2014/06/how-to-make-albondigas-soup.html

Answer 3

Albondigas Soup:

1½ hours 1 hour prep
20 servings

1/2 cup minced fresh cilantro (coriander)
3 quarts beef broth
1 (28 ounce) can crushed tomatoes
1 (7 ounce) can diced green chilies
1 large onion, chopped
1 1/2 teaspoons crumbled dried basil leaves
1 1/2 teaspoons crumbled oregano leaves
1/2-1 teaspoon hot pepper sauce
1/2 cup long-grain white rice
Meatballs
1 lb ground beef
1/3 lb pork sausage
1/2 cup cornmeal
1/4 cup milk
1 egg
1 small onion, minced
1 clove garlic, minced
1/2 teaspoon dried basil leaves
cilantro, sprigs (optional)
salt
pepper

1. In a 6- to 8-quart pan, combine broth, tomatoes and their liquid, chiles, onion, basil, oregano, and hot pepper Seasoning to taste.
2. Bring to a boil over high heat.
3. Add rice; cover and simmer 15 minutes.
4. Add meatballs; Cover and simmer until meatballs are not pink in the Center (cut to test), 10 to 15 minutes longer.
5. Stir in the minced cilantro.
6. Ladle into bowls and garnish with cilantro sprigs.
7. Add Salt and pepper to taste.
8. Shape the mixture into about 3/4-inch balls.
9. If making ahead, return the meatballs to bowl, cover,& chill up to 4 hours.

Answer 4

Albondigas Soup
8-10 servings
1 lb ground chuck
1/4 lb pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup fresh basil, chopped
1/2 cup cornmeal
6 (14 1/2 ounce) cans beef broth (e.g., Swanson's)
7-10 ounces green chili salsa (e.g., Pace)
1 onion, chopped
1 (28 ounce) can tomatoes, crushed or diced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper, ground
1/2 cup rice

Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper.
(If you use condensed beef broth [e.g., Campbell's], eliminate the salt in the meatballs and use 5 cans [10.5 ounces each] broth plus one quart water.) Bring to a boil and simmer 20 minutes.
Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teas poon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well.
Form into tiny, bite-size meatballs.
Add meatballs and rice to broth.
Simmer, covered, very slowly for 1 to 1 1/2 hours.
Makes 8 -10 servings

Best Albondigas Soup
8 servings
55 min 20 min prep
Meatballs
1/2 lb lean ground beef
1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
2 garlic cloves, minced
1/2 carrot, minced
1/2 cup cooked rice
1/2 cup cilantro leaves, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
Albondigas Soup
6 cups chicken broth (I usually use nonfat and low sodium)
1/2 cup onions, chopped
3 stalks celery, cut in chunks
1 (16 ounce) can diced tomatoes (with nothing added)
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
1 large zucchini, sliced
salt
pepper

Make the meatballs first: Combine everything and mix thoroughly.
Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
You should make around 20 to 24 meatballs, set aside.
Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
Bring to broil, and reduce heat and simmer for 10 minutes.
Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
Return to simmer and cook another 10 minutes.
Add zucchini and cook 10 minutes.
Season with salt and pepper, to taste.
You could top the soup with cooked rice, or just by itself.

Answer 5

i am spanish and love albondigas soup!!!!! if you like mint use it!!!

Answer 6

i hate mint... i wouldnt know lol

Answer 7

Maybe use cliantro instead?