Albondigas Soup is a delicious meatball soup with a richly flavored broth. Delicate meatballs seasoned with fresh herbs bump up the flavor!
Prep Time 15 minutes
Cook Time 25 minutes
- 1 lb lean ground beef
- 1 egg
- 2 tsp garlic
- ¼ cup fresh cilantro
- ¼ cup fresh oregano or parsley
- 1 tsp cumin
- ½ tsp ground coriander
- 1 tsp salt
- ½ tsp pepper
- ½ cup cooked rice
- 1 Tbs olive oil
- 1 cup onion
- 1 cup celery
- 1 cup carrot
- 1 tsp garlic
- ½ tsp cumin
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- 6 cups chicken broth can substitute beef broth
- 15 oz fire roasted diced tomatoes
- 8 oz potatoes chopped into small pieces
MAKE THE MEATBALLS
Combine all ingredients in a large bowl until well mixed.
Roll into meatballs – I use a cookie scoop to create even-sized meatballs. Place them on a tray, and refrigerate while you make the soup base
MAKE THE SOUP BASE
Heat the olive oil over medium-high heat.
Sauté the onion, celery and carrots until softened.
Add garlic, cumin, oregano, salt and pepper and cook 1 minute.
Add the chicken stock, tomatoes and potatoes.
Bring to a boil, the reduce the heat and allow to simmer for 5 minutes.
Add the meatballs - lower them in gently using a slotted spoon.
Cover and simmer over medium low heat for about 15-20 minutes, until meatballs are cooked through (should be 160 degrees F when tested with an instant read thermometer).
Sprinkle the cilantro over the top of the soup, and serve.
Calories: 235kcal | Carbohydrates: 20g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 1646mg | Potassium: 798mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4042IU | Vitamin C: 26mg | Calcium: 114mg | Iron: 5mg