Easy Fast Albondigas Soup Recipes

ALBONDIGAS

Steps:

• In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
• Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
• Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

HOMEMADE ALBONDIGAS SOUP

Steps:

• Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
• Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
• Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.

EASY...EASY ALBONDIGAS SOUP

Steps:

• Mix seasonings and onion and jalapeno (optional but perfect spiciness)with ground beef.
• Form into meatballs (approx 1 inch) around sliced of hard boiled egg and place into a large soup kettle.
• Fry until ground beef is just about done.
• Add everything except corn and spinach.
• Simmer until carrot is soft.
• Add corn and spinach.
• Heat thoroughly.
• Sprinkle cilantro once soup has been served.

ALBONDIGAS SOUP

Steps:

• Heat oil in a heavy saucepan over medium heat.
• Add onion and minced garlic and sauté until tender, about 5 minutes.
• Add pato sauce (or tomato sauce if you cant find el pato), diced tomatos and broth. Bring to a low boil and add bay leaves, celery, string beans, green chilies and jalepeno.
• To prepare meatballs mix rice into meat, adding mint leaves salt and pepper.
• last add the egg, combine well.
• Form meat into 1 inch balls & lightly brown in a skillet to lock in juices.
• Return soup to a gentle simmer and add meatballs & zucchini.
• Cover and simmer for ½ hour.
• Add pinches of oregano and salt and pepper if needed.
• Garnish with cilantro & lemon juice.