Albondigas Norteñas- Mexican Beef Soup

Albondigas(meatballs) are most often prepared with a ground meat. This recipe of Albondigas Norteñas is a recipe that was adapted from my abuelita Sara. For many years now, my sister and I have been toying with the idea of writing a family cookbook. In one of our many conversations, I expressed how I wished to have been able to learn more of my grandmother’s recipes. Her cooking style was simple, always prepared with fresh ingredients and served in a simple manner.  

Not Every Mexican Mom Prepares The Same Recipe Alike!

If you have never tried this type of albondiga soup, please do try it! And those tortitas or albondigas in warm salsa verde, the bomb! Any time I have shared this recipe, I always the same reaction. “I have never seen albondigas like that before.” “They don’t look like albondigas.” We have to understand that every family, ever mom, every abuela, every tia and every region of Mexico may have a different variation or name for similar recipes that we all love.

Write it Down!

The scribbled note I wrote for this recipe for albondigas norteñas was lost for a while until recently. I am so happy I wrote those notes. From my sister Cristela’s memory of the soup, she described a tortita (fritter) prepared with the same batter used for chiles rellenos that was filled with shredded beef. It was served in a warm beef broth with spices and some tomato. Often served with a little added rice. I can imagine it served with warm corn tortillas and garnished with fresh lime and a spicy salsa or minced chile serrano or crushed chile piquin. Delicious!  

To Me One Of The Most Beautiful Things Is Keeping The Traditional Recipes Alive!

While visiting my sister recently, she messaged my tia Elvia. She is mom’s youngest sister. My sister asked if she could share abuelita’s recipe for these albondigas norteñas. She responded! We were excited! Without knowing the recipe, just from the notes I had written down, the original recipe I posted was 95% on point! I have updated the post and written recipe to resemble more the traditional recipe my abuelita used to prepare.

For the version below, I added a few more ingredients to the soup base, which was the soup base my Mom  used to prepared for her caldo recipes. Now every time I prepare any shredded beef recipe, I will save some for this tasty recipe. I can still envision those milk glass soup bowls with the red trim and the red table in my abuela’s kitchen, the sounds of chickens and cows in the distance….

I added extra broth and cooked some chunky vegetables like potatoes, carrots, chayote squash, bell peppers and corn. Served with a helping of red rice.