Albondigas Soup Meatball Soup Recipes

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.

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.

Steps:

• 1. Put hamburger in a medium bowl. add onions, egg, bread crumbs, cooked rice,salt & pepper plus oregano. Mix well and form meatballs about size of a golf ball..In a soup pot or separate skillet brown meatballs on all sides. remove when done..(mite have to do batches) In soup pot add dripping if you didn't use to brown meatballs. add tomato sauce plus enough water about couple inches from top of pot..remember you have to add vegetables. add chicken bullion add menudo spice or ground chili, bring to a boil add meatballs and carrots about 10 minutes later add all other vegetables. If using can green beans put at last ten minutes. simmer on low boil for about 30 minutes. serve with tortillas, french bread or like I did tostadas with guacamole and a sprinkle of Parmesan cheese.. Enjoy my friends....

Steps:

• 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.

Steps:

• Mix the meatball ingredients together in a bowl until combined. Shape the meatballs into walnut sized balls. Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them.
• Place the dry chilies, garlic cloves and tomato into a small sauce pan. Fill with water until the chilies are completely covered. Boil the chilies and tomato on medium high heat for 15 minutes. Cover and set aside.
• In a large stock pot, heat the oil. Saute the onions for 2 minutes. Add in the carrots and stir. Pour in the water, cumin, bouillon cubes, chayote, potatoes and green beans.
• While the soup is heating up, place the tomato, chilies and garlic in the blender with 2 cups of fresh water. Blend on high or 5 minutes.
• Using a fine mesh strainer, strain the blended chile into the stock pot scraping the bottom with a spoon. This may require two or three times (seeds and skins will get stuck so you may have to do this in two or so batches rinsing the sieve clean after each time.) Once you have strained all of the chile into the stock pot, stir and bring to a boil. Once the soup is boiling taste the soup and add salt if needed. Cook the soup for 15 minutes.
• Next, turn the heat down to medium low. Add in the meatballs one at a time until they are all in the pot. Gently stir the soup to make sure the meatballs are incorporated in with the broth and vegetables. Cover the soup and cook for an additional 30 minutes.
• Serve the soup in bowls garnished with chopped cilantro and lime wedges.
• Enjoy!

Steps:

• Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
• Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
• Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.

Steps:

• Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 1½-inch balls, about the size of a golf ball. You should have about 25 meatballs.
• Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
• Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook until fragrant, 2-3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
• Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30-35 minutes, until the vegetables have softened.
• Add the meatballs and cook, covered, until cooked through, 15-20 minutes.
• Season the soup with salt, pepper, and lime juice to taste.
• Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
• Enjoy!