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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Albondigas Soup Recipe

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This recipe for Albondigas Soup is from Pfeiffer Pfamily Cookbook 2011, 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:  
1 lb. ground beef (or combination of 1/2 lb. beef and 1/2
lb. Chorizo this is optional)
1/2 cup rice (uncooked)
1 tsp. salt
1 tsp. cumin
3 cloves of garlic, peeled and crushed
3 quarts chicken broth
4 stalks of celery, chopped
3 white onions, cut into quarters
1 bunch cilantro, leaves only
4 large carrots, peeled and chopped or sliced
2 cups greens (mustard, spinach or other)
2 tsp. of oregano
2 cloves of garlic, crushed
1 tsp. cumin
Directions:
Directions:
Mix ground beef with rice, 1 tsp. of cumin, 1 tsp. salt and the crushed garlic. Form meatballs by taking 1 1/2 Tbsp. of meat mixture and roll it into a ball.
Bring broth to a boil in a large pot. Turn down to a slow simmer and add in meatballs. Simmer gently for 20 minutes. Add in the carrots, onion, cilantro, remaining spices, garlic and celery. Simmer for 1 hour and 15 minutes minutes or until rice in meatballs is cooked through. Add in the greens and simmer for an additional 15 minutes. Serve hot with fresh flour tortillas.
Personal Notes:
Personal Notes:
I did half stock and half water with chicken bouillon. For the greens I added sting beans. I also added potatoes and rice to make the soup thicker.

 

 

 

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