Albondigas soup
A robust soup with meatballs made of a mixture of fresh herbs, garlic, and rice.
Meatball Ingredients
2lbs 90/10 ground beef
½ onion - fine dice
Handful of cilantro - fine dice
Dry Oregano
1 egg
3 garlic cloves - minced
Handful of rice
- Sauce
3 roma tomatoes
½ onion - chunks
3 garlic cloves - whole
- Soup Vegetables
Carrots - Chopped
Potatoes - Chopped
Zucchini - Chopped
Directions
- Add meatball ingredients in large bowl, season with salt and pepper, and hand mix until well combined. Make golf ball-ish sized meatballs and set aside.
- Add sauce ingredients in a blender, salt and pepper, and blend until well combined.
- In a large stockpot, heat up some oil and add the blended sauce. Sprinkle in some oregano and bring to a simmer. Add roughly 4-6 cups of vegetable broth. Season with your choice of bouillon to taste.
- Add your meatballs to the broth so they begin cooking.
- Chop your vegetables into similar sized chunks. Add your carrots and potatoes to the soup. Cook until vegetables can be pierced by a fork.
- Lastly add your zucchini and cook until tender.
Notes
- You can add a spoonful of chipotle pepper sauce to the meatballs and a 2 chipotle peppers to the soup sauce for a more robust flavor.