Simplified Traditional 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 SOUP I

Steps:

• Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.
• Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.
• Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.

ALBONDIGAS SOUP RECIPE

Steps:

• Toss all ingredients into crock pot, except the cilantro, salt and pepper.
• Cook on low all day or on high for 4 hours or until meatballs are heated through.
• Sprinkle with cilantro before serving, if desired and season with salt and pepper.

TURKEY ALBONDIGAS SOUP

Steps:

• Combine the olive oil, garlic cilantro and 1 t each of the salt& pepper in a blender.
• Puree until smooth.
• In a large bowl, mix together the turkey, egg and cilantro paste.
• Add the bread crumbs and mix only until combined.
• Roll into small walnut sized meatballs in the palms of your hands and place on a tray in the refrigerator.
• Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat.
• Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for about 2-4 minutes.
• Add the cabbage, jalapenos and tomatoes and cook, stirring frequently until the vegetables are limp, about 3 minutes longer.
• Pour in the chicken stock.
• Bring to a boil, reduce heat to simmer and cook, uncovered for 15 minutes.
• Meanwhile, heat the remaining oil in a medium skillet over medium high heat until nearly smoking.
• Add the meatballs in batches, shaking the pan to prevent sticking and brown on all sides.
• Transfer with a slotted spoon to paper towel to drain.
• When all meatballs are browned, transfer to the simmering stock and cook an additional 5- 10 minutes.
• Stir in the vinegar and serve hot.
• Note: For a heartier dish add a handful or two of brown rice or small shaped pasta along with the stock.

SIMPLIFIED TRADITIONAL ALBONDIGAS SOUP

Steps:

• Heat broth.
• Mix hamburger with onion, rice, spices, salt, and pepper to taste.
• Make into 1" meat balls.
• Drop into boiling stew, add carrots.
• Cover.
• Simmer 1 hour.
• Serve in bowl with warm corn chips on side. Oh my heaven!