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.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 1/2 teaspoon salt
- pepper
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 1 egg beaten
- salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cumin
- 1/2 cup onion chopped
- 1 teaspoon oregano
- 1/2 cup cooked rice
- 1/2 cup cilantro
- 1/2 lb lean ground beef
- 1 large zucchini sliced
- 1/2 lb chorizo sausage casing removed (not the fully cooked kind)
- 1/2 carrot minced
- 1/2 cup cilantro leaf chopped
- 6 cups chicken broth (i usually use nonfat and low sodi
- 3 stalks celery cut in chunks
- 1 can diced tomatoes (with nothing added)
- Carbohydrate 57.8075690655293 g
- Cholesterol 189.534770504806 mg
- Fat 52.0296317236538 g
- Fiber 0.937418962050707 g
- Protein 47.9180153641587 g
- Saturated Fat 28.4098202776426 g
- Serving Size 1 1 serving(s) (635g)
- Sodium 922.564980602742 mg
- Sugar 56.8701501034786 g
- Trans Fat 2.93707910675753 g
- Calories 886 calories
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.
