Mamas Old Fashioned Albondigas Meatball Soup Recipes
MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)
This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.
Provided by SpiceUpYourLife
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h25m
Yield 12
Number Of Ingredients 25
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.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g
MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)
This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.
Provided by SpiceUpYourLife
Categories Beef Soup
Time 1h25m
Yield 12
Number Of Ingredients 25
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.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g
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ALBONDIGAS MEXICAN MEATBALL SOUP - A SIMPLE PANTRY
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Reviews 1Servings 8Cuisine Comfort Food, Hispanic, MexicanTotal Time 1 hr 30 mins
- Fill a medium-sized pot halfway full with water and bring to a rolling boil. Add rice and ½ teaspoon salt and cook, stirring occasionally, for 6 minutes. Drain rice and rinse thoroughly in cold water. Drain as much water as possible.
- Add 1 cup of the parboiled rice to a large bowl, setting aside remaining rice for the soup. Add the egg and to the bowl with the rice and whisk together. Add remaining meatball ingredients and mix well. Form mixture into tablespoon-sized balls and place on a parchment-lined baking sheet. Keep covered in the fridge until ready to add to the soup.
- Heat the olive oil in a large potover medium-high heat. Add onions , carrots, and celery and cook for 5 minutes, until softened. Add the serrano peppers and garlic and cook for 2 minutes more. Add potatoes, followed by all the seasonings and stir well to coat all the vegetables. Add the crushed tomatoes and beef broth, stir well, and bring to a boil. Reduce heat to medium-low and let simmer uncovered for 20-30 minutes.
- Carefully add the meatballs, sliced zucchini, and the remaining parboiled rice to the soup. Bring soup back up to a boil then reduce heat once more to a gentle simmer for an additional 10-15 minutes, or until meatballs are cooked through and rice is tender, without stirring for the first 5 minutes to prevent the meatballs from breaking apart. Serve with your favorite toppings and enjoy!
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