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.

Photo by Heather J.
Rich Albondigas Soup

PREP TIME

35

minutes

TOTAL TIME

80

minutes

SERVINGS

6

servings

PREP TIME

35

minutes

TOTAL TIME

80

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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