STEVE’S ALBONDIGAS SOUP

By sburks92131

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

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

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.