Albondigas Soup or Spanish Meat ball soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Meatballs
1/2 lb lean ground beef
1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
2 garlic cloves, minced
1/2 carrot, minced
1/2 cup cooked rice
1/2 cup cilantro leaf, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
Albondigas Soup
6 cups chicken broth (I usually use nonfat and low sodium)
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 (16 ounce) can diced tomatoes (with nothing added)
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
1 large zucchini, sliced
salt and pepper to taste
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Directions: |
Directions:Make the meatballs first: Combine everything and mix thoroughly. Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup). You should make around 20 to 24 meatballs, set aside. Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot. Bring to broil, and reduce heat and simmer for 10 minutes. Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly). Return to simmer and cook another 10 minutes. Add zucchini and cook 10 minutes. Season with salt and pepper, to taste. You could top the soup with cooked rice, or just by itself. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:55 mins / 20 mins prep |
Personal
Notes: |
Personal
Notes: I usually double the rice and add two carrots to this soup. this soup is really good! Great for a cold winter day.
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This recipe for Albondigas Soup or Spanish Meat ball soup is from