Easyeasy Albondigas Soup Recipes

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.

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.

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

Steps:

• Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
• Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
• Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
• Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
• Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

ALBONDIGAS

Steps:

• Mix together all the ingredients for the meatballs.
• Note: Although brown rice can be substituted for white rice, cooking times need to be longer.
• Form into small meatballs and set aside.
• Note: I use my two tablespoon Pampered Chef scoop to form uniform meatballs.
• In a large pot, combine all soup ingredients except zucchini and cilantro.
• Bring to a boil.
• Add meatballs slowly so stock remains boiling and meatballs do not stick together.
• Lower heat and simmer for 30 minutes, or until your rice is done.
• Add sliced zucchini and cilantro, simmering just until zucchini is tender.
• We like to eat this as a complete meal with a fresh loaf of bread.

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.