Jim's Albondigas Soup

By JimMac

Ingredients

• Meatballs
• 1/2 lb lean ground beef
• 1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
• 1 egg, beaten
• 2 garlic cloves, minced
• 1/2 carrot, minced
• 1/2 cup cooked rice
• 1/2 cup cilantro leaf, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon ground cumin
• Albondigas Soup
• 6 cups chicken broth (I usually use nonfat and low sodium)
• 1/2 cup onion, chopped
• 3 stalks celery, cut in chunks
• 1 (16 ounce) can diced tomatoes (with nothing added)
• 1 8 oz. can tomato sauce
• 1 8oz. jar green chile salsa
• 1/2 teaspoon ground cumin
• 1 teaspoon oregano
• 1/2 cup cilantro
• 1 jalapeno sliced length-wise - don't remove seeds
• 1 large zucchini, sliced
• salt
• pepper

Preparation

Step 1

Directions:

1
Make the meatballs first: Combine everything and mix thoroughly.
2
Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
3
You should make around 20 to 24 meatballs, set aside.
4
Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
5
Bring to broil, and reduce heat and simmer for 10 minutes.
6
Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
7
Return to simmer and cook another 10 minutes.
8
Add zucchini and cook 10 minutes.
9
Season with salt and pepper, to taste.
10
You could top the soup with cooked rice, or just by itself.