Albondigas Soup
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 large garlic clove, minced
- 48 ounces chicken broth
- 1 1⁄2 cups water
- 8 ounces tomato sauce
- 3 carrots, peeled and sliced
- 2 cups fresh green beans, cut into 1 inch pieces
- 2 cups fresh zucchini or 2 cups squash, sliced
- 1⁄3 cup raw white rice
- 1 lb ground beef
- 1⁄4 cup fresh mint leaves, chopped
- 1⁄4 cup parsley, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 egg
- 1⁄4 teaspoon cayenne pepper (to taste)
- 1 1⁄2 cups frozen peas or 14 ounces peas
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
- 1⁄2 cup fresh cilantro, chopped
Directions
- Heat oil in a large heavy pot or dutch oven over medium heat.
- Add onion and cook until tender, about 5 minutes.
- Add the garlic and cook until soft, but donot burn it.
- Add broth, water and tomato sauce.
- Bring to a boil and reduce heat and simmer.
- Add carrots and green beans and zuchinni and simmer.
- Prepare the meatballs by mixing the rice into the ground beef along with the mint, parsley, salt and pepper.
- Mix in the raw egg.
- Form into 1-inch round meatballs.
- Add the meatballs to the simmering soup, one at a time
- Cover and let simmer for approximately 45 minutes.
- Add the peas, oregano and cilantro and a however much cayenne pepper.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off