Instant Pot Mexican Albondigas Soup Recipe2022-04-03
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.4 g
Trans Fat1.4 g
Unsaturated Fat0.7 g
Instant pot Mexican albondigas soup recipe. This Mexican albondigas soup is perfect for dinner on a cold winter’s night. With only 10 minutes of prep, this soup is made in the Instant Pot and is full of flavor. It includes celery, carrots, diced tomatoes, and ground beef for a hearty meal.
What is albondigas soup aka Mexican meatball soup?
Albondigas soup is a Mexican meatball soup that is traditionally served at Christmas. It is also known as Mexican meatball soup.
Albondigas soup is a dish that has been around for centuries and it has been passed down from generation to generation in many Latin American countries, including Mexico. Albondigas means “meatballs” in Spanish and this dish consists of meatballs, carrots, celery, onions, garlic, and tomatoes. They are cooked in water or broth with spices and then served with rice or corn tortillas.
This dish can be made with beef, chicken, or pork mince but the most traditional version is made with beef mince.
The spices that are used to flavor the albondigas soup are cumin, paprika, and oregano. This dish is typically made with bread and has a thick, creamy broth.
The soup is usually known as “SOPA de bolo” in Spain, and “goulash soup” in Central European countries, and has been eaten for centuries by many different cultures. The albondigas soup can be served with bread on the side, or the bread can be cooked with the soup. For example, the bread can be soaked in the soup and served on its own or sliced to dip into the soup.
What are the benefits of using an instant pot to cook a Mexican albondigas soup?
The benefits of using an instant pot to cook a Mexican albondigas soup are that it is faster and more convenient than cooking the soup on the stove.
An instant pot is a type of electric pressure cooker that cooks food at high pressure, up to 250 degrees Fahrenheit. This method of cooking food uses less energy and is faster than other methods.
Instant Pot Mexican Albondigas Soup Recipe
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- 3 tablespoons olive oil
- 1 yellow onion, peeled and sliced
- 4 celery stalks, sliced
- 2 potatoes, peeled and cubed
- 3 garlic cloves, peeled and minced
- 1½ tablespoons kosher salt, plus 2 teaspoons for meatballs
- 3 carrots, peeled and sliced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 large can crushed tomatoes or 2 fresh tomatoes, sliced
- 4 cups (1 L) low-sodium chicken broth
- 1 pound (480 g) ground beef
- 1 large egg, lightly beaten
- 3/4 cup uncooked long-grain rice
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint leaves
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 bay leaf
- 2 teaspoons freshly ground black pepper, plus more for meatballs
Heat the olive oil in an electric instant pot turned to saute mode. Add onion, celery, carrots, salt, and black pepper. Saute, stirring occasionally, until onions are translucent, for about 4 minutes.
Stir in minced garlic, cumin, chili powder, tomatoes, potatoes, and 3 cups (750 ml) of chicken broth. Continue sauteeing for a further few minutes.
Meanwhile, in a large mixing bowl, combine ground beef, egg, rice, lemon zest, lemon juice, mint, parsley, remaining salt, and black pepper. Mix well. Using an ice cream scoop, create meatballs. Drop them into the warm soup mixture. Add bay leaf and remaining chicken broth.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Discard bay leaf. Stir the soup well before serving. Ladle it into soup bowls. Serve hot.