"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Albondigas soup Recipe

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This recipe for Albondigas soup, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dar Stukey
Added: Saturday, November 8, 2008


**2 tablespoons olive oil
1 tsp taco seasoning
**1/2 tsp cumin
**1 large garlic clove, minced or the equivalent in crushed garlic
**1 cu canned stewed tomatoes in juice or fresh chopped tomatoes (best)
**3 quarts of chicken stock or beef stock or vegetable stock OR water OR a mixture of all (we usually use half stock half water as the meatballs will create their own stock)
**2 large carrots, sliced
**1 large zucchini, sliced
**1/2 cu onion, sliced large
**2-3 stalks celery, chunked
(optional: 1 small potato cut in 1 inch chunks)
(optional: 1/2 lb of string beans, cut into 1 inch pieces)
**1/2 cu to 1 cu thinly sliced cabbage
**1 pound lean ground beef (or turkey, seasoned with beef boullion...not too much, or too salty) OR 1/2 lb beef and 1/2 lb raw chorzo (or **3/4 lb beef, 1/4 lb chorizo)
1/3 cup of white rice (if raw, add 10 more min to cooking time, if **cooked, keep cooking time below)
1 raw egg
**1/4 of chopped fresh mint leaves and/or parsley
**1/2 tsp oregano
**1/2 teaspoon salt (or less)
**1/4 teaspoon black pepper
(optional:1/2 cup of frozen or fresh peas)
Dried oregano, crumbled
1/2 cup finely chopped fresh cilantro for garnish

1 Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and sauté until tender, about 5 minutes. Add tomatoes and broth mixture. Bring to boil and simmer. Add carrots first, then other vegetables (except zucchini and cabbage) after about 3-5 minutes of cooking the carrots. Turn heat low.

2 Prepare meatballs. Mix rice into meat, adding mint land parsley leaves(a bit at a time, until it smells good), salt and pepper and other seasonings. Add raw egg. Form beef into 1-inch meatballs.

3 Return soup to gentle boil. Add meatballs to soup, one at a time. Cover and let cook for 10 min, lower to gentle simmer and cook another 20 min. Meatballs should initally cook quickly. the latter cooking is for seasoning all together. (If desired, add peas, cabbage, zucchini towards the end of the cooking time). Add a few additional pinches of leaf oregano if desired, and sprinkle with salt and pepper to taste only if it is still needed. Garnish soup with chopped fresh cilantro (optional).

Preparation Time:
Preparation Time:
about 1 hour - 1 1/2 hrs.
Personal Notes:
Personal Notes:
You can vary the combinations of vegetables, and how you make the meatballs...it all works. The key is really at least a tiny bit of mint in the meatballs with all the other seasonings. I really only add a little, not what the recipe calls for) ** = what I have found to be the best combination of ingredients for this dish, but all the ingredients are traditional albondigas ingredients.




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