MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)
This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.
Provided by SpiceUpYourLife
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h25m
Yield 12
Number Of Ingredients 25
Steps:
- Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
- Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
- Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
- Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
- Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g
ALBONDIGAS DE POLLO (CHICKEN MEATBALL SOUP)
Growing up I always had a difficult time making this specific soup. It is my ultimate favorite. I do hope you enjoy as much as I do especialy with the Winter Time right around the corner. :-D
Provided by Gina Gonzalez
Categories Other Soups
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. get 1 lb of ground chicken and put it on a medium round bowl
- 2. So the reason I use a large brown onion is half is chopped and sautee with not to much oil as you can see by the picture shown. Sautee for about 2min in medium high heat and the other half finely chopped for the meatballs
- 3. As you can see the amount of water is used in the meantime after I sautee the onions you want to go ahead and add a can of salsa del pato or tomatoe sauce. The reason i prefer Salsa Del Pato it has a kick to it :)
- 4. Now you want to start heating everything up to Med High
- 5. Do not forget to add the 2 bay leaves this gives out more flavor to the broth too **Dont be shy**
- 6. Now the good Stuff begins!! add the 2 Tsb of Knorr tomato boullion flavor to the broth
- 7. Before you start adding the salt taste the broth to see how much salt you might need I only add a couple of pinches after the chicken flavor who would want to add more salt right? just season it to your perfection :)
- 8. While you wait for the broth to simmer you want to start fixing the meat balls add about 1/2 cup or a 1 cup of jasmine rice uncooked
- 9. Now your ready to chop the Mint and Mix in to the ground chicken :)
- 10. I was not able to take a picture in slow motion of me cracking the eggs so as you can see the eggs are in the back ground of the picture along with the mint mixed in with the ground meat :0) Sorry I am my own camera woman/ recipe maker
- 11. Here's the fun part you mix all the ingredient up to start making you meat balls i know they look big but there actually small remember you don't want to make them so big they will puff up as the are being cooked into the soup.
- 12. Now the soup is simmering ready to throw the (albondigas) meatballs to the pot :)
- 13. As soon as you see one or two meat balls starting to rise as you see in this picture you want to start adding your veggies.
- 14. and the potatoes and carrots are chopped and peel and ready to cook
- 15. **FOOT NOTES** The Reason I choose 1 Medium Brown Onion is because half of it is used to sautee onto the broth the rest is finely chopped into the grounded chicken meat.(well that is optional) Another thing you do want to season the albondigas with a dash or a pinch of salt. You also want to give the veggies 15 to 20 minutes to simmer into the broth.( I like my veggies semi cooked) The bread crumbs are totally optional really is not necessary to mix into the (albondigas) meatballs I use it more for flavor.
LITA'S ALBONDIGAS (MEATBALL SOUP)
My mother Lita (as the grandchildren call her) and I came up with this soup combining several recipes we tried until it was something we liked.
Provided by avinamarie
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h28m
Yield 8
Number Of Ingredients 21
Steps:
- Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.
- Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.
- Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender; puree until smooth.
- Heat oil in a large pot over medium heat. Add tomato puree; cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil; reduce heat until broth is barely bubbling.
- Lower meatballs carefully into the hot broth; simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.
- Squeeze some lemon juice into each bowl. Serve with corn tortillas.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 51.7 g, Cholesterol 89.5 mg, Fat 13.8 g, Fiber 10.1 g, Protein 18.9 g, SaturatedFat 3.7 g, Sodium 2084.8 mg, Sugar 10.6 g
SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)
Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.
Provided by Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
- In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
- Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
- Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.
More about "albondigas de pollo chicken meatball soup recipes"
SOPA DE ALBóNDIGAS DE POLLO (NICARAGUAN CHICKEN …
From seriouseats.com
3/5 (1)Total Time 2 hrsCategory Entree, Mains, Soups And Stews, SoupCalories 424 per serving
ALBONDIGAS DE POLLO (GROUND CHICKEN MEATBALL SOUP)
From lulusloveforfood.com
MEXICAN CHICKEN MEATBALL SOUP {SOPA DE ALBONDIGAS …
From sweetlifebake.com
ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP) RECIPE
From simplyrecipes.com
MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE …
From cook.me
LATIN CUISINE: SOPA DE ALBóNDIGAS DE POLLO - SERIOUS EATS
From seriouseats.com
A DELICIOUSLY TASTY CHICKEN ALBONDIGAS SOUP RECIPE
From soupstud.com
ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP) - ISABEL EATS
From isabeleats.com
28 BEST GROUND BEEF RECIPES
From allrecipes.com
ALBONDIGAS (MEXICAN MEATBALL SOUP) - RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
SECO DE POLLO (ECUADOREAN CHICKEN STEW) - ALLRECIPES
From allrecipes.com
SOPA DE ALBóNDIGAS (COLOMBIAN-STYLE MEATBALL SOUP) RECIPE
From seriouseats.com
ALBONDIGAS (MEXICAN MEATBALL SOUP) | YELLOWBLISSROAD.COM
From yellowblissroad.com
BEST ALBONDIGAS DE POLLO CHICKEN MEATBALL SOUP RECIPES
From alicerecipes.com
MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)
From recipesty.com
THE BEST CHICKEN MEATBALL SOUP | CALDO DE ALBÓNDIGAS DE …
From youtube.com
CHICKEN ALBóNDIGAS SOUP RECIPE - ROGER HAYOT - FOOD & WINE
From foodandwine.com
ALBóNDIGAS DE POLLO - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
CHICKEN ALBONDIGAS- MEXICAN MEATBALL SOUP - THAI CALIENTE
From thaicaliente.com
MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBóNDIGAS DE POLLO)
From master-recipes.com
You'll also love