ALBONDIGAS SOUP FOOD NETWORK RECIPES

Name: Best Albondigas Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 1/2 lb lean ground beef; 1/2 lb 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 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon ground cumin; 6 cups chicken broth (I usually use nonfat and low sodium); 1/2 cup onion, chopped; 3 stalks celery, cut in chunks; 1 (16 ounce) can diced tomatoes (with nothing added); 1/2 teaspoon ground cumin; 1 teaspoon oregano; 1/2 cup cilantro; 1 large zucchini, sliced; salt; pepper

BEST ALBONDIGAS SOUP RECIPE - FOOD.COM

Best Albondigas Soup Recipe - Food.com image

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.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1/2 lb lean ground beef
1/2 lb 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 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
6 cups chicken broth (I usually use nonfat and low sodium)
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 (16 ounce) can diced tomatoes (with nothing added)
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
1 large zucchini, sliced
salt
pepper

Steps:

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.

Nutrition Facts : Calories 260.8, FatContent 15.8, SaturatedFatContent 5.8, CholesterolContent 66.7, SodiumContent 1106.5, CarbohydrateContent 10.4, FiberContent 1.8, SugarContent 4, ProteinContent 18.7

MEXICAN MEATBALL SOUP RECIPE | MARCELA VALLADOLID | FOOD ...

Mexican Meatball Soup Recipe | Marcela Valladolid | Food ... image

Provided by Marcela Valladolid

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1/2 small onion, chopped (about 1/2 cup)
1/3 cup uncooked long-grain rice
2 tablespoons chopped fresh cilantro
1 pound ground sirloin beef
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 carrot, cut into rounds (about 3/4 cup)
1 serrano chile, whole
1 Yukon gold potato, skin on, diced (about 1 cup)
2 tablespoons tomato paste
8 cups vegetable stock
2 zucchini, diced (about 1 cup)

Steps:

In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.

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