Albondigas Soup

Once again I was on a quest to stretch a pound of ground beef and fill my kids with veggies.  This is basically the story of my life in the kitchen.  Well, that, and just one time I would like an oven that doesn’t burn the bottom of everything I bake while leaving the center gooey.  Anyway…

Albondigas soup is basically little meatballs in a slightly spicy, flavorful broth with veggies.  This Mexican inspired dish is SO good.  It would certainly be a lot harder to force the same amount of raw carrots and celery upon my children as they consumed in one bowl of this soup.  This meal was loved by the whole family.  I thought for sure I’d made enough (10 cups of broth!) but the pot was gone.

I used ground beef, but you could certainly do ground chicken or turkey.  It would actually be pretty easy to make the soup vegan if you are so inclined.

Albondigas Soup
Print Recipe
Small meatballs in a flavorful, slightly spicy broth with lots of veggies
Servings Prep Time
8 25 minutes
Cook Time
30 minutes
Servings Prep Time
8 25 minutes
Cook Time
30 minutes
Albondigas Soup
Print Recipe
Small meatballs in a flavorful, slightly spicy broth with lots of veggies
Servings Prep Time
8 25 minutes
Cook Time
30 minutes
Servings Prep Time
8 25 minutes
Cook Time
30 minutes
Instructions
  1. Tear the bread up with your hands and place in a large bowl. Pour the milk over the bread and let sit while you chop the veggies
  2. Peel the onion and slice it in half. Finely dice one half and set to the side. Slice the other half and set to the side. Finely dice the green pepper. Chop the celery. Peel and chop the carrots. Chop the cilantro and place on a separate plate.
  3. Squish the bread and milk mixture so it's all combined. To the bread and milk, add the ground beef, 1/2 tsp salt, 1/2 tsp pepper, soy sauce, garlic powder, egg, hot pepper sauce, the diced onion, and green pepper.
  4. Mix the ingredients together, lightly. I use my hands. Mix just until incorporated so the meatballs don't turn out tough. Set to the side while you complete the next step
  5. Place a soup pot on the stove. Add the beef stock, can of tomato sauce, sliced onion, carrots, celery, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper, cilantro, and dried oregano. Place a lid on the pot, and while you wait for it to come to a boil make the meatballs.
  6. Add the olive oil to a pan, turn burner to medium. Roll 1 inch meatballs and place in pan (don't over crowd.) As the meatballs start to brown, flip them over. Once they are browned, remove from the pan and set on a plate. I had to cook them in 3 batches, but it depends on the size of your pan. Don't worry if the meatballs aren't totally cooked all the way because they will finish cooking in the soup.
  7. Add meatballs to soup, bring back to a boil, return lid to pot, reduce heat to medium low, and cook for 20-25 minutes or until veggies are soft.
  8. Serve!
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