Best Albondigas Soup

Steps on how to prepare a Best Albondigas Soup recipe

Time

55 minutes

Servings

1

Calories

260.8

    Ingredients

  • 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
  • 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
  • pepper

    How to make it

  1. 1. STEP

    Make the meatballs first: Combine everything and mix thoroughly.

  2. 2. STEP

    Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).

  3. 3. STEP

    You should make around 20 to 24 meatballs, set aside.

  4. 4. STEP

    Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.

  5. 5. STEP

    Bring to boil, and reduce heat and simmer for 10 minutes.

  6. 6. STEP

    Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).

  7. 7. STEP

    Return to simmer and cook another 10 minutes.

  8. 8. STEP

    Add zucchini and cook 10 minutes.

  9. 9. STEP

    Season with salt and pepper, to taste.

  10. 10. STEP

    You could top the soup with cooked rice, or just by itself.

    Ingredients

  • 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
  • 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
  • pepper

    Tags

    RICE

    MEAT

    MEXICAN

    < 60 MINS

    BEGINNER COOK

    EASY

    INEXPENSIVE

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