STEVE’S ALBONDIGAS SOUP

STEVE’S ALBONDIGAS SOUP
STEVE’S ALBONDIGAS SOUP

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

Ingredients

  • For the Meatballs:

  • 1

    1b. ground beef

  • 1

    egg

  • 1/2

    cup rice

  • 1/2

    tsp. oregano

  • 1/4

    tsp. garlic salt

  • Mint leaves, chopped (about 2 tbsp.)

  • Cilantro leaves, chopped (about 2 tbsp.)

  • 1

    tsp. ground Cumin

  • Crushed crackers

  • For Soup –

  • 1

    gallon beef, chicken, or vegetable broth (you may substitute water with bouillon cubes)

  • 1

    green pepper, chopped

  • 1

    large. onion, chopped

  • 3

    stalks celery, chopped

  • 2

    carrots, chopped

  • 1-14.5 oz can tomatoes or 3 tomatoes, chopped

  • 1

    serrano pepper (more if you like it spicy)

  • 2-3

    cloves Garlic

  • 1-1/2

    tsp. ground Cumin

  • 1

    tsp. Oregano

  • 2

    Bay leaves

  • Salt & pepper to taste

  • 2

    potatoes, diced

  • 1

    zucchini, diced

Directions

Mix meatball ingredients and then form into meatballs about 1” in diameter. Bring broth to a boil and add meatballs. Reduce heat to medium and cook for 5 minutes. Add green pepper, onion, celery, carrots, tomatoes, serrano, garlic, cumin, oregano and bay leaf. Add salt and pepper to taste. Return to a boil, and then cover and cook over low heat for 30 minutes. Add potatoes and cook for another 20 minutes, or until potatoes are done. Add zucchini, cook 5 minutes more. Serve with warm corn and/or flour tortillas.

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