- 1/2 lbs lean ground beef
- 1/2 lbs chorizo sausage, casing removed (not the fully cooked kind)
- 1 egg, beaten
- 2 garlic cloves, minced
- 1/2 carrot, minced
- 1/2 cup cooked rice
- 1/2 cup cilantro leaf, chopped
- 1/2 tsp salt
- pepper to taste
- 1 tsp ground cumin
Albondigas Soup Ingredients:
- 6 cups chicken broth
- 1/2 cup onion, chopped
- 3 stalks celery, cut in chunks
- 1 (16 oz.) can diced tomatoes (with nothing added)
- 1/2 tsp ground cumin
- 1 tsp oregano
- 1/2 cup cilantro
- 1 large zucchini, sliced
- salt and pepper to taste
Make the meatballs first: Combine everything and mix thoroughly.
Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
Make around 20 to 24 meatballs, set aside. Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
Bring to broil, and reduce heat and simmer for 10 minutes. Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
Return to simmer and cook another 10 minutes. Add zucchini and cook 10 minutes.Servings: 8 to 10
Submitted by: Recipe Group Member
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