Albondigas Soup

Albondigas Soup

from thefoodieaffair.com
40 min
6 servings

Mexican meatball soup in a light broth with vegetables. Albondigas is an economical and delicious meal the whole family will enjoy

Ingredients

  • MEATBALLS
  • 1 lb lean ground beef
  • 1/2 lb Mexican chorizo sausage or regular sausage
  • 1 egg, beaten
  • 3 garlic cloves, minced
  • 1/2 cup rice (optional cauliflower), cooked or raw
  • 1/2 cup cilantro, chopped (or mix 1/4 cup mint and 1/4 cup of cilantro)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoon cumin
  • *SOUP BASE
  • 6 cups chicken broth
  • 1/2 cup onion, chopped
  • 3 stalks celery, cut in chunks
  • 1 carrot, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/2 cup cilantro
  • 1 16 ounce can diced tomatoes
  • 1 large zucchini, sliced
  • salt and pepper to taste.

Directions

  1. 1

    Combine all ingredients for meatballs, mixing well. Form into 1 1/2 inch meatballs (about 24), and set aside.

  2. 2

    In a stock pan, combine broth, onion, celery, carrots, cumin, oregano, cilantro, and tomatoes with the liquid. Simmer for about 10 minutes.

  3. 3

    Get the soup to a slight boil and drop the meatballs in the soup. Reduce the heat to a simmer for another 10 minutes.

  4. 4

    Add zucchini and cook 10 minutes.

  5. 5

    Season with salt and pepper.