Albondigas Soup

Albondigas Soup

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Ingredients

  • 1 1/2 lbs. ground beef
  • 1/2 lb. pork sausage
  • 1/2 c. finely diced onion
  • 1/2 c. finely diced celery
  • 1 T. minced garlic
  • 1 t. ground cumin
  • 2 eggs
  • 1/2 c. uncooked rice
  • 2 T. dry bread crumbs
  • salt, pepper
  • 1/2 pint fresh salsa (hot or mild, as you like it)
  • 2 T. olive oil
  • 1/2 c. diced carrots
  • 1 c. chopped fresh tomato
  • 10 c. chicken stock
  • 1 bunch cilantro
  • tortillas, optional

Instructions

  1. Preheat oven to 350°F.
  2. Combine beef, onion, 1/4 cup celery, garlic, cumin, eggs, rice, and bread crumbs.
  3. Season to taste with salt and pepper.
  4. Mix well.
  5. Form into 30 small meatballs.
  6. (I use a cookie scoop).
  7. Place on baking sheet and bake at 350°For 20 minutes.
  8. Set aside.
  9. Heat olive oil in stock pot.
  10. Add carrots and remaining celery.
  11. (I doubled the quantity so 1/2 c. carrots and 1/2 c. celery; 1/2 c. onion.
  12. Saute until vegetables are translucent.
  13. Add the tomatos and chicken stock.
  14. (I used a 48 oz Swansons plus 3 cups of homemade chicken stock I had in the freezer.)
  15. Season to taste with salt and pepper.
  16. Bring to boil, reduce heat and simmer for 30 minutes.
  17. Add meatballs.
  18. Trim cilantro stems and add leaves to soup.
  19. Add one quart fresh salsa (chopped tomatoes, onion and cilantro) from the Ranch Market.
  20. Adjust seasonings.
  21. Serve hot with tortillas.
  • 1 1/2 lbs. ground beef
  • 1/2 lb. pork sausage
  • 1/2 c. finely diced onion
  • 1/2 c. finely diced celery
  • 1 T. minced garlic
  • 1 t. ground cumin
  • 2 eggs
  • 1/2 c. uncooked rice
  • 2 T. dry bread crumbs
  • salt, pepper
  • 1/2 pint fresh salsa (hot or mild, as you like it)
  • 2 T. olive oil
  • 1/2 c. diced carrots
  • 1 c. chopped fresh tomato
  • 10 c. chicken stock
  • 1 bunch cilantro
  • tortillas, optional

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