Chasing the Perfect Meatball Soup Recipe

Summer is my kitchen sabbatical. The weather is hot and the simplicity of the outdoor grill beckons. By the time baseball season ends, I've eaten enough grilled meats (and meat byproducts) to go up a full dress size.  Mercifully for my waistline, football eventually replaces baseball, and cooler September temperatures lure me back, ever so gently, to my stove's side.

It invariably begins with a batch of chili--the culinary centerpiece to the annual ritual that always surrounds the first Football Sunday of the season at our house. Before I realize it, the cooking frenzy begins...then the camera comes out...and this little blog comes back to life. 

To celebrate the return of cooking season, I decided to share something new. Something I love to eat but which I'd never tried making in my kitchen. Queue the "Sopa de Albondiga" (i.e., Meatball Soup) recipe. 

There's a cafeteria in the building where I work. Every Thursday, they serve a meatball soup so delicious that people come from all over town just to get a taste. Last Thursday, however,  I got stuck in a meeting and the soup was gone by the time I attempted to claim my share. Gone. Sold out. Vanished. The bell had been rung, and I had turned into a drooling Pavlov dog with an empty food dish.

Unwilling to wait another week to satisfy my meatball soup craving, I began deconstructing its flavor profile in my mind. I was an alchemist conjuring up the magic formula that would allow me to replicate this soup at home, over the weekend.

The result? Success! Not only was it as good as the cafeteria's real deal, but I was able to tweak and season it to suit my palate (and my hubby's) perfectly.

If you too want to taste the savory beefy elixir that is Albondiga Soup, read on for the recipe. It's so easy.

Gather your ingredients

The proportions below yield about 6 main course-sized bowls:

1 lb. lean ground beef
2 small onions, chopped
2-3 medium potatoes, peeled/cubed
1 cup sliced baby carrots
Beef broth (about 3 quarts?)
24 oz. can diced tomatoes, undrained
1/4 cup bread crumbs
1/2 cup white rice
1/3 cup grated parmesan cheese
5-6 whole cloves of garlic, peeled
3 tablespoons of olive oil
1/4 cup dry white wine
Oregano, thyme and cumin, dried
Fresh parsley, chopped
Salt and pepper to taste
Beef bouillon (optional)

Get Cooking

Prep your veggies and you cook the rice according to package instructions. 

Combine the ground beef, breadcrumbs, Parmesan cheese, fresh parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl. Add half of your cooked rice to the mix and blend well. 

Moisten your hands with water, and shape the ground beef mixture into 1-inch diameter meatballs.

Use olive oil to brown the meatballs in a large Dutch oven pot, then set them aside. Without discarding the oil from the pot after browning the meatballs, pour a generous glug of the white wine to deglaze. Add the tomatoes, carrots, potatoes, onions, and garlic. Throw in some more oregano, dried thyme, and a dash of cumin. 

No need to sauté--simply pour enough beef broth into the pot to submerge all the veggies, and bring to a boil over high heat. Then reduce heat and simmer until all vegetables are cooked, about 20 minutes. 

Carefully drop the meatballs into the broth and bring back to a boil. Gently simmer uncovered for another 15 minutes (or at least until the meatballs are cooked and heated throughly) at low-medium heat. Make sure all ingredients remain fully submerged in the broth as they simmer (add a little extra broth if you need to). 

Stir in the remaining cooked rice and season with salt and pepper to taste. Ladle the soup into bowls, with a sprinkle of chopped fresh parsley and shredded Parmesan. 

Pour a glass of your favorite Cabernet, and serve with baguette bread and butter--it's such a comforting, hearty meal!   

Pantry Queen Tip: 
For an even more robust, beefy flavor, kick it up a notch with some beef bouillon (careful to not overdo or you'll end up with a salty mess!).