Boy oh boy, am I ever glad that I came across the My Kitchen Magazine blog! This recipe is uh-mazing!
This soup is truly something special! Thank you so much My Kitchen Magazine for sharing it with us. Before I had wandered on over to the My Kitchen magazine food blog I had never heard of Albondigas soup. This soup is loaded with homemade meatballs, veggies, and savory spices. My family is thrilled each and every time i ake a new soup for them during the cold weather season. They especially love this Albondigas soup!
Ingredients
Meatballs
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 Uncle Ben cooked rice
1/2 cup cilantro leaf, chopped
1/2 teaspoon Morton salt
1/4 teaspoon pepper
1 teaspoon McCormick ground cumin
Albondigas Soup
6 cups College Inn chicken broth
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
salt
pepper
Instructions:
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 broil, 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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Quick Tip: I love eating fresh dinner rolls with this soup.
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