Recipe by RuizA
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.
Top Review by cindylou52
This soup was WONDERFUL. I tried to make it a little more healthy - i used low fat breakfast sausage in place of the chorizo and i baked the meatballs first so that any grease would be eliminated from the soup. I also added a can of black beans, a can of corn and some sliced carrots to the soup when i added the meatballs. I cut corn tortillas with scissors into long strips, sprayed them with olive oil and baked them until really crisp and served on top. Next time i will top with sliced avocado. This soup is even better the next day!
- 226.79 g lean ground beef
- 226.79 g chorizo sausage, casing removed (not the fully cooked kind)
- 1 egg, beaten
- 2 garlic cloves, minced
- 1 carrot, minced
- 118.29 ml cooked rice
- 118.29 ml cilantro leaf, chopped
- 2.46 ml salt
- 1.23 ml pepper
- 4.92 ml ground cumin
- 1419.54 ml chicken broth (I usually use nonfat and low sodium)
- 118.29 ml onion, chopped
- 3 stalk celery, cut in chunks
- 453.59 g can diced tomatoes (with nothing added)
- 2.46 ml ground cumin
- 4.92 ml oregano
- 118.29 ml cilantro
- 1 large zucchini, sliced
Directions See How It's Made
- 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 broil, 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.