55 min260.8 kcal8 portions

Best Albondigas Soup

Name: Best Albondigas Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 1/2 CUP lean ground beef; 1/2 CUP chorizo sausage; 1 PIECE egg; 2 CLOVE garlic cloves; 1/2 PIECE carrot; 1/2 CUP cooked rice; 1/2 LEAF cilantro leaf; 1/2 TEASPOON salt; 1/4 TEASPOON pepper; 1 TEASPOON ground cumin; 6 CUP chicken broth; 1/2 PIECE onion; 3 PIECE celery; 1 CAN diced tomatoes; 1/2 TEASPOON ground cumin; 1 TEASPOON oregano; 1/2 BUNCH cilantro; 1 PIECE zucchini; NONE salt; NONE pepper

#Rice#Meat#Mexican#< 60 Mins#Beginner Cook

This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.

Ingredients

1/2 CUP lean ground beef1/2 CUP chorizo sausage1 PIECE egg2 CLOVE garlic cloves1/2 PIECE carrot1/2 CUP cooked rice1/2 LEAF cilantro leaf1/2 TEASPOON salt1/4 TEASPOON pepper1 TEASPOON ground cumin6 CUP chicken broth1/2 PIECE onion3 PIECE celery1 CAN diced tomatoes1/2 TEASPOON ground cumin1 TEASPOON oregano1/2 BUNCH cilantro1 PIECE zucchiniNONE saltNONE pepper

Procedure

Make the meatballs first: Combine everything and mix thoroughly.
Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
You should 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 boil, 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.
Season with salt and pepper, to taste.
You could top the soup with cooked rice, or just by itself.

Nutritional values

Calories

260.8 kcal

Proteins

18.7 g

Carbohydrates

10.4 g

Fats

15.8 g

Saturated fats

5.8 g

Fiber

1.8 g

Sugar

4 g

Cholesterol

66.7 mg

Sodium

1106.5 mg

Portions