Albondigas Soup Recipe
Handed down for generations, there's nothing better than Great Grandma's famous albondigas soup!
Ingredients
- 1 poundground beef
- 1egg, (beaten)
- 2 teaspoonminced garlic
- ½ cupfresh cilantro, (chopped)
- 1 teaspoonground cumin
- ½ teaspoonsalt
- ¼ teaspoonpepper
- ½ cupcooked rice, (optional)
- 1 tablespoonsolive oil
- 4 cupslow sodium chicken broth
- ½carrot, (sliced)
- 1celery stalk, (cut into chunks)
- 1can diced tomatoes, (undrained)
- ½ teaspoonground cumin
- 1 teaspoonoregano
- ½ cupfresh cilantro
- 1potato, (diced)
- salt and pepper to taste
Directions
Meatballs
- 1
In a large bowl, combine 1 pound ground beef, 1 beaten egg, 2 teaspoons minced garlic, ½ cup fresh cilantro chopped, 1 teaspoon cumin, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup cooked rice.
- 2
Form 20-24 tight meatballs by rolling between your palms (we made ours about 1½ inches wide). Brown on all sides in a hot pan over medium heat with 1-2 tablespoons olive oil for a few minutes. Set aside.
Soup
- 1
In a large pot, combine 4 cups chicken broth, ½ carrot sliced, 1 chopped celery stalk, 1 (16-ounce) can diced tomatoes, ½ teaspoon cumin, 1 teaspoon oregano, and ½ cup fresh cilantro leaves.
- 2
Bring to a boil, and reduce heat to a mild simmer for 10 minutes.
- 3
Drop meatballs and 1 diced potato in the soup and slightly boil so that the meatballs cook quickly. Return to simmer and cook another 20 minutes.
- 4
Salt and pepper to taste. Enjoy warm topped with some fresh parsley (if desired).