Albondigas Soup
PrepTime: 20 minutes
Total time: 1 hour, 10 minutes
Servings: 8
This recipe makes it easy to get dinner on the table in a flash!
Total time: 1 hour, 10 minutes
Servings: 8
This recipe makes it easy to get dinner on the table in a flash!
Ingredients:
For the Soup
1 cup long-grain white rice, uncooked, divided
2 tablespoons olive oil
1/2 onion, chopped
1 jalapeno pepper, minced (optional)
2 medium carrots, sliced 1/2" thick
2 stalks celery, sliced 1/2" thick
2 small potatoes, chopped into 1" chunks
4 garlic cloves, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 tsp dried oregano
1 tsp dried ground
1 tsp dried coriander
1/2 tsp paprika
1/2 tsp sea salt
1/2 tsp pepper
two 15 Oz. cans fire roasted tomatoes with juices
one 4 Oz. can mild diced green chiles
8 cups low sodium beef broth
1 chayote, peeled, cored chopped into 1/2” cubes
(may sub ½ zucchini)
For the Meatballs
8 Oz. lean ground beef
8 Oz. ground pork
(may sub lean ground beef)
rice from above in directions
1/2 onion minced
1 large egg
3 garlic cloves, minced
3 tablespoons, minced fresh cilantro
2 tablespoons, minced fresh mint
2 tablespoons, minced fresh parsley or 2 teaspoons dried
1 1/2 teaspoons minced fresh oregano
OR ½ teaspoon dried oregano
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
Toppings for the Soup
Avocados
Tomatoes
cilantro
sour cream
lime juice
hot sauce
For the Soup
1 cup long-grain white rice, uncooked, divided
2 tablespoons olive oil
1/2 onion, chopped
1 jalapeno pepper, minced (optional)
2 medium carrots, sliced 1/2" thick
2 stalks celery, sliced 1/2" thick
2 small potatoes, chopped into 1" chunks
4 garlic cloves, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 tsp dried oregano
1 tsp dried ground
1 tsp dried coriander
1/2 tsp paprika
1/2 tsp sea salt
1/2 tsp pepper
two 15 Oz. cans fire roasted tomatoes with juices
one 4 Oz. can mild diced green chiles
8 cups low sodium beef broth
1 chayote, peeled, cored chopped into 1/2” cubes
(may sub ½ zucchini)
For the Meatballs
8 Oz. lean ground beef
8 Oz. ground pork
(may sub lean ground beef)
rice from above in directions
1/2 onion minced
1 large egg
3 garlic cloves, minced
3 tablespoons, minced fresh cilantro
2 tablespoons, minced fresh mint
2 tablespoons, minced fresh parsley or 2 teaspoons dried
1 1/2 teaspoons minced fresh oregano
OR ½ teaspoon dried oregano
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
Toppings for the Soup
Avocados
Tomatoes
cilantro
sour cream
lime juice
hot sauce
Directions:
Boil 4 cups water in a Dutch oven.
Add rice and ½ teaspoon salt then cook, stirring for 6 minutes.
Drain rice and rinse in cold water, then set aside.
Heat 2 tablespoons olive oil in a soup pot over medium heat.
Add onions and jalapenos then cook 3 minutes.
Add carrots, celery, potatoes and all seasonings, then cook for 3 minutes.
Add garlic and saute 30 seconds.
Add tomatoes, green chiles and broth.
Cover pot and bring to a boil.
Once boiling, reduce heat to a low and simmer, uncovered, for 20 to 25 minutes while you make the meatballs.
For the Meatballs
Add egg to a large bowl and whisk.
Add 1 cup parboiled rice and remaining meatball ingredients then mix well.
Roll 1 tablespoon-size meatballs and place on parchment lined baking sheet, this will make about 40 to 45 meatballs.
Add meatballs, remaining parboiled rice and chopped chayote to the soup.
Add 1 to 2 cups water if desired for a less chunky soup.
Bring to a boil then reduce to a simmer for an 12 to 15 minutes
Or until meatballs are cooked through and rice is tender,
Don’t stir meatballs for at least 5 minutes or they’ll break apart.
Ladle into bowls and top with desired toppings. Enjoy!
Boil 4 cups water in a Dutch oven.
Add rice and ½ teaspoon salt then cook, stirring for 6 minutes.
Drain rice and rinse in cold water, then set aside.
Heat 2 tablespoons olive oil in a soup pot over medium heat.
Add onions and jalapenos then cook 3 minutes.
Add carrots, celery, potatoes and all seasonings, then cook for 3 minutes.
Add garlic and saute 30 seconds.
Add tomatoes, green chiles and broth.
Cover pot and bring to a boil.
Once boiling, reduce heat to a low and simmer, uncovered, for 20 to 25 minutes while you make the meatballs.
For the Meatballs
Add egg to a large bowl and whisk.
Add 1 cup parboiled rice and remaining meatball ingredients then mix well.
Roll 1 tablespoon-size meatballs and place on parchment lined baking sheet, this will make about 40 to 45 meatballs.
Add meatballs, remaining parboiled rice and chopped chayote to the soup.
Add 1 to 2 cups water if desired for a less chunky soup.
Bring to a boil then reduce to a simmer for an 12 to 15 minutes
Or until meatballs are cooked through and rice is tender,
Don’t stir meatballs for at least 5 minutes or they’ll break apart.
Ladle into bowls and top with desired toppings. Enjoy!
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