BEST ALBONDIGAS SOUP
This
albondigas soup is made with beef and rice balls that are simmered in a tomato
broth seasoned with potatoes, carrots and zucchini. A hearty soup that young
and old will appreciate!
Ingredients
Meatballs
- 1/2 tsp salt
- 1 egg beaten
- 2 tsp minced garlic
- 1 tsp ground cumin
- 1/4 tsp pepper
- 1/2 cup cooked rice optional
- 1/2 cup cilantro chopped
- 1 lb ground beef
Soup
- 1/2 carrot sliced
- 1 tsp oregano
- 1/2 cup cilantro
- 1 celery stalk cut into chunks
- 1/2 tsp ground cumin
- 1 potato diced
- salt and pepper to taste
- 1 (16oz) can diced tomatoes undrained
- 4 cups low sodium chicken broth
Instructions
Meatballs:
First, mix
all the ingredients carefully. Form 20-24 tight meatballs by rolling between
your palms (we made ours about 1 1/2 inches wide). Brown in a hot pan for a few
minutes on each. Put aside.
Then, in a
large saucepan, combine the chicken broth, carrots, celery, tomatoes, cumin,
oregano and cilantro leaves.
Bring to a
boil and reduce the heat to a simmer for 10 minutes.
Place the
meatballs and potatoes in the soup and boil lightly so that the meatballs cook
quickly. Return to the boil and cook for another 20 minutes. Salt and pepper to
taste.
Happy
Cooking Time.
