Albondigas is a Mexican dish consisting of meatballs in a tomato based broth. The fresh mint really gives the meatballs in this soup a unique flavor. Although it’s widely recognized as a Mexican dish, albondigas is connected with Spanish and Arabic culture. The word “albondigas” has roots in Arabic, and it’s likely that the dish was imported to Spain from the Middle East. The soup has widespread popularity across many Spanish speaking countries.

Definitely use fresh herbs if you can! I used ground bison for the meatballs, but this recipe is very versatile and you can use any type of meat you prefer. I like to serve this with some warm tortillas on the side. It’s a unique meal because it’s so warm and comforting yet has a garden fresh taste thanks to all the chopped herbs. Feel free to add extra herbs to taste into the soup itself!

Also Read: Kibbeh Nayyeh With Bison: Lebanese Spiced Raw Meat Dish

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime.

By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Lebanese Kibbeh With Bison, Pine Nuts And Fragrant Spices

Ingredients:

• 2 tablespoons bison tallow
• 1 large onion, chopped
• 2 large cloves of garlic, minced
• 3 quarts bison bone broth
• ½ cup tomato sauce
• ½ pound green beans, trimmed and chopped
• 2 large carrots, peeled and chopped
• ⅓ cup white rice, uncooked
• 1 pound ground bison
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh parsley
• 1 teaspoon cumin powder
• 1 egg
• Sea salt & freshly ground black pepper to taste
• 1 ½ cups peas (fresh or frozen is fine)
• Chopped fresh oregano to taste
• Hot sauce to taste (optional)
• Chopped fresh cilantro and lime wedges for serving

Also Read: British Toad-In-The-Hole With Hickory Smoked Bison Sausage

Instructions:

1. Heat the bison tallow in a large stock pot or dutch oven over medium heat. When it’s hot, sauté the chopped onion until fragrant and tender. Add the minced garlic to the pot and stir for a minute or so, then pour in the bison bone broth and tomato sauce.
2. Increase the heat and cook until the soup comes to a boil. Then, reduce heat to a simmer and add in the chopped carrots and green beans.
3. Let the soup simmer while you make the meatballs. In a medium sized bowl, stir together the rice, egg, fresh mint, parsley and cumin. Season as desired with sea salt and freshly ground black pepper. Add the ground bison meat and combine with your hands. Make small meatballs about an inch in diameter.
4. Carefully drop the meatballs into the soup. Place the lid on the pot and simmer for approximately 30 minutes, or until the meatballs are cooked through.
5. About ten minutes before the cooking is completed, add the peas.
6. Season the soup to taste with oregano, sea salt and freshly ground black pepper. Add some hot sauce if desired.
7. Serve and enjoy, garnished with chopped fresh cilantro and lime wedges as desired.

The Beck & Bulow Team Is Happy To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!

Also Read: South Asian Burmese Curry Stew With Pasture Raised Bison

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.