Albondigas (Spanish Meatball) Soup

By Heather_D

This recipe tastes just like the Albondigas (Spanish Meatball Soup) that I enjoyed at the El Minuto restaurant in Tucson, Arizona.

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

Preparation

Step 1

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.