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.
- Ready In:
- 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
- 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
- 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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I love this recipe and so does my entire family; including my 8 yr old grandson. I have been making it for years—I printed out the recipe (Date on the page says Dec, 2010) but I decided to go online and find the original since the paper is getting very tattered. I use Trader Joes Soyrizo and ground turkey instead of beef. The meatballs are delicious.Reply
Really good recipe, tasted authentic. It was just a little too greasy & spicy than I’d of liked it to be (because of the chorizo). I followed the recipe to the T, but added potatoes. This recipe is a keeper however next time I make I’ll use 3 to 1 ratio of the beef vs the chorizo instead of 50/50 as the recipe calls for. And if you potatoes in your soup add them with the zucchini to prevent them from over cooking.Replies 1
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