Albondigas -- Mexican Meatball Soup
Here, I'm going to share one of my favorite fall soup recipes: Albondigas. "Albondigas" is the Spanish word for "meatballs"; this soup has delicious meatballs served in a beef broth and lots of delicious vegetables as well. It's taken me a lot of trial and error to get this recipe perfect -- I know you're gonna love it!
Ingredients
- 1 pound Grass-Fed Ground Beef You can also use ground turkey, chicken, or a meat substitute
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 Egg
- ¾ tbsp Fresh Cilantro Chopped
- 1 tsp Salt
- ¼ tsp Black Pepper
- ½ cup Instant Rice
- 2 tbsp Olive Oil
- 6 cups Beef Broth
- 2 Celery Stalks Cut into 1-inch pieces
- 1 Yellow Onion Separated (½ finely diced, & ½ 1-inch dice)
- 2 Potatoes Cut into large chunks
- 2 Carrots Cut into large chunks
- 1 Bell Pepper Any color cut into large chunks
- 1 large Zucchini
- 1 can Tomatoes Fire-roasted
- ½ cup Salsa One of your favourites
Instructions
- Combine ground beef, garlic & onion powder, egg, cilantro, salt, pepper, and rice in a large mixing bowl.
- Mix until all ingredients are just combined.
- Don’t overmix!
- Form one inch in diameter meatballs and set aside.
- In a large stockpot, heat olive oil on medium to high heat and add finely diced onion and cook until onions are translucent about 3 minutes.
- Add garlic and cook until fragrant.
- At this point, you will add the salsa, onion, and celery and cook for another minute.
- Now add beef broth, tomatoes and bring them up to a boil, once it is boiling add the meatballs one by one.
- Allow the meatballs to cook for about ten minutes then add the carrots and potatoes and cook until they are just fork-tender, add the pepper, zucchini and cook for about five minutes.
Video
Notes
Click on over to see more recipes by Red or Green?
