Chorizo Albondigas Bean Soup Recipe

Ever tried turning soup into a savory masterpiece? With spicy chorizo meatballs, hearty beans, and tangy lime, this is the kind of dish that transforms any chilly night into a cozy gathering! ✨

The combination of chorizo and beans in my Chorizo Albondigas Bean Soup is both hearty and flavorful. Protein-rich chorizo sausage, alongside an abundance of black and pinto beans, red bell pepper, and cilantro, makes for a nourishing meal.

This soup is perfect for a cozy cold night.

Ingredients

• Chorizo Sausage: Rich in protein and spices, adds bold flavor.
• Black Beans: High in fiber and protein, improves heart health.
• Cilantro: Fresh, aromatic herb, enhances taste and presentation.
• Garlic: Antioxidant-rich, boosts immune system and flavor.
• Olive Oil: Healthy fat, adds smoothness and depth.
• Smoked Paprika: Provides smoky warmth and vibrant color.
• Lime Wedges: Adds citrusy brightness, balancing rich flavors.

Ingredient Quantities

• 1 pound chorizo sausage, casings removed
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• Lime wedges, for serving
• Avocado slices, for serving

How to Make this

1. In a big bowl, combine chorizo, breadcrumbs, egg, cilantro, and cumin. Mix until combined well. Form into small meatballs, about 1 inch in diameter.

2. In a large pot, heat olive oil over medium heat. Add the meatballs in batches and brown on all sides. Remove and set aside.

3. In the same pot, add the onion, which has been cut into chunks, and sauté until it is translucent, around 5 minutes.

4. Raise the heat to medium-high and add the minced garlic and diced red bell pepper to the pot. Sauté for another 2-3 minutes until the peppers are slightly softened.

5. Pour in the chicken broth and bring to a simmer. To the pot, add the diced tomatoes, black beans, and pinto beans.

6. Add smoked paprika, dried oregano, salt, and pepper to the soup for seasoning. Combine all ingredients well by stirring.

7. Return the meatballs, now browned, to the pot. Allow the soup to simmer for 15 to 20 minutes. Let it meld and blend, and let the meatballs finish cooking.

8. Sample the dish and modify the flavoring, making it salty or peppery if needed.

9. If desired, garnish the hot soup with fresh cilantro.

10. Provide lime wedges and avocado slices for guests to add to their bowls as desired.

Equipment Needed

1. Large bowl
2. Large pot
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Measuring cups and spoons
7. Can opener
8. Ladle
9. Tongs
10. Plates or trays for setting aside ingredients

FAQ

• Can I use a different type of sausage instead of chorizo?Of course, you can use another flavorful sausage in place of this one, like Italian sausage, but the taste will be different.
• How can I make this soup vegetarian?Substitute a plant-based sausage for the chorizo. Use vegetable broth instead of chicken broth.
• Can I make this soup spicier?Absolutely! You can add diced jalapeños or red pepper flakes to heat things up.
• What’s the best way to serve this soup?Lime wedges and avocado slices add flavor and creaminess to the soup. Serve the two together for a delectable combination.
• Can I freeze this soup?Indeed, the soup is capable of enduring subzero temperatures for up to 3 months. Once it cools, it can be stored in containers that are guaranteed to keep out air.
• How long can leftovers be stored in the fridge?Leftover soup should be stored in an airtight container in the refrigerator. It can last in there for 3-4 days. After that, you may want to dispose of it or, if feeling brave, taste it to see if it has gone bad.
• Can I use fresh tomatoes instead of canned?Indeed, a substitute can be made using roughly 2 cups of fresh, chopped tomatoes.

Chorizo Albondigas Bean Soup Recipe Substitutions and Variations

Chorizo sausage: Substitute with German Landjaeger for a different flavor profile.
Breadcrumbs: For a gluten-free option, use crushed cornflakes.
Fresh cilantro: If you prefer a milder flavor, replace with fresh parsley.
Vegetable broth can be substituted for chicken broth to create a vegetarian version. All it takes, really, is to forego the chicken.
Tomatoes, diced: For a smokier flavor, use fire-roasted tomatoes.

Pro Tips

1. Chorizo Flavor Adjustment Taste the raw chorizo mixture before forming the meatballs (just a tiny amount and then immediately spit it out) to ensure the seasoning levels are to your liking. Depending on the brand, you might want to add a bit more salt or spice.

2. Texture of Meatballs To prevent the meatballs from falling apart, make sure the mixture is well-combined and the meat is cold before forming them. Chilling the meatballs for 10-15 minutes in the fridge after forming can also help them hold their shape while browning.

3. Enhanced Aromatics For deeper flavor, consider toasting the cumin in a dry pan for about a minute before adding it to the meatball mixture. You can also lightly caramelize the onion when sautéing to enhance sweetness and depth.

4. Layered Spices If you want more complexity, consider adding a pinch of cayenne pepper or chipotle powder for additional heat and smokiness alongside the smoked paprika.

5. Textural Contrast For a bit of crunch, you can add a tablespoon of finely chopped roasted nuts, such as almonds or peanuts, as a garnish along with the cilantro, lime wedges, and avocado slices. This will provide an interesting texture contrast to the soft components of the soup.