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Best Albondigas Soup

This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.
#healthyrecipes #recipes #easyrecipes #veganrecipes


This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.  #healthyrecipes #recipes #easyrecipes #veganrecipes


INGREDIENTS MEATBALLS
  • 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

ALBONDIGAS SOUP
  • 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

DIRECTIONS
  • Make the meatballs first: Combine everything and mix thoroughly.
  • Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
  • You should make around 20 to 24 meatballs, set aside.
  • Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
  • Bring to boil, and reduce heat and simmer for 10 minutes.
  • Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
  • Return to simmer and cook another 10 minutes.
  • Add zucchini and cook 10 minutes.
  • Season with salt and pepper, to taste.
  • You could top the soup with cooked rice, or just by itself
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