Albondigas (Spanish Meatball Soup)

Albondigas (Spanish Meatball Soup)
Albondigas (Spanish Meatball Soup)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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