Albondigas (Spanish Meatball) Soup
This recipe tastes just like the Albondigas (Spanish Meatball Soup) that I enjoyed at the El Minuto restaurant in Tucson, Arizona.
- 1 1/2 pounds 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 teaspoon salt
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium green pepper, diced
- 1 1/2 cloves garlic
- 8-ounce can tomato sauce
- 2 14 1/2 ounce cans chicken broth
- 4 cups water
- Fresh cilantro, chopped
Preparation time 35mins
Cooking time 80mins
For this Spanish meatball soup, combine the egg, rice, 1/4 cup fresh cilantro, jalapeño, and salt in a large bowl. Add the ground beef and mix together well.
Mold the meat mixture into 1" meatballs and set aside.
Heat the olive oil in 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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