Albondigas (Spanish Meatball Soup)

By á-89098

Ingredients

• 1 1/2 lbs. lean ground beef
• 1/4 cup rice, UNcooked
• 1 large egg
• 1/4 cup fresh cilantro, finely chopped
• 1/2 of a medium jalapeño, finely minced
• 1/2 tsp salt
• 2 Tbsp Olive Oil
• 1 medium onion, chopped
• 1 medium green pepper, diced
• 1 1/2 cloves garlic
• 8 oz. can tomato sauce
• Two 14 1/2 oz. cans Chicken Broth
• 4 cups water
• Fresh cilantro, chopped

Preparation

Step 1

In a large mixing bowl, combine the egg, rice, 1/4 cup fresh cilantro, jalapeño, and salt. Add the ground beef and mix together well. Mold the meat mixture into 1" meatballs and set aside. Heat the olive oil in a a Dutch oven pot over MEDIUM heat. Add the onion, green pepper, and garlic to the pot. Saute the mixture until the vegetables are tender (about 5 minutes). Add the tomato sauce, chicken broth, and water to the pot and bring the soup to a boil. Add the meatballs, *one at a time*, to the pot, *allowing the soup to return to a gentle simmer between each meatball addition*. Partially cover the soup and simmer for 30 minutes. Garnish the soup with chopped fresh cilantro and serve.