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Albondigas Soup (Mexican Meatball Soup) Recipe

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This recipe for Albondigas Soup (Mexican Meatball Soup) is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meatballs:
1 1/2 lbs. ground beef
1/2 cup crushed Frito chips
1 large clove garlic, pressed
1 1/2 tsp salt
1 tsp ground cumin
2 tbsp. diced jalapenos
1 4 oz. can diced green chilies

Soup:
3 tbsp. olive oil
2 cloves garlic, crushed
3 tbsp. roasted red pepper, diced
1 tsp. dried oregano, crushed
1 tsp. ground cumin
2 tsp. onion powder
1/2 cup uncooked minute rice
32 oz. beef broth
28 oz. petite diced tomatoes
15 oz. Rotel tomatoes
15 oz. black beans
Directions:
Directions:
Meatballs:

Blend Frito chips, garlic, salt, cumin, jalapenos, and chilies in food processor until paste forms. Mix paste with ground beef. Roll into small meatballs, approximately a teaspoon per meatball. Set aside.

Soup:

Heat olive oil in bottom of large stock pot. Add garlic, red peppers, and spices. Cook for 2 minutes, stirring constantly. Add rice. Cook one more minute, stirring constantly. Add beef broth, tomatoes, Rotel tomatoes, and black beans. Heat to boiling.

Add meatballs to boiling soup. Turn burner down and simmer for 15 minutes. Add 1 cup cubed Velveeta. Let melt down. Season with salt & pepper to taste.

Serve with Frito chips and Sour Cream.

 

 

 

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