Albondigas Soup
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 2 chopped onions
- 1 tablespoon chopped garlic
- 2 cups pico de gallo
- 1 tablespoon chili powder
- 6 (1 lb) packages of aidell's chipotle meatballs
- 2 (32 ounce) cans crushed tomatoes
- 2 (32 ounce) cans yellow hominy
- 6 peeled and chopped waxy potatoes
- 2 (32 ounce) cans chicken broth (or more as needed)
- 1 cup chopped cilantro
directions
- Saute onions for a bit with some olive oil, add the pico de gallo, and water to barely cover. Cook on low letting it reduce for about 20 minutes.
- Throw everything else together and cook until the potatoes are tender.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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