Albondigas Soup Recipe Savory and Delicious
Servings 2
Calories 350kcal
Ingredients
Meatballs:
- 1 lb ground beef
- 1/2 tsp cumin
- 1/2 tsp Mexican oregano
- 1/2 cup bread crumbs
- 1 egg, slightly beaten
- 1 tbl fresh cilantro, chopped
Soup:
- 1 tbl canola oil
- 1/2 onion, chopped
- 1 garlic clove, diced
- 1 beef bouillon cube (I use Knorr) dissolved in 2 cups of water or 2 cups of canned beef stock or broth
- 1 can stewed tomatoes, (14½ oz)
- 1 tbls finely chopped chipotle peppers in adobo sauce (be careful, some are hot)
- 1 bay leaf
Instructions
- Mix all the meatball ingredients together with your hands or a fork. Form into bite size meatballs. The original recipe called for the meatballs to be cooked in the soup. I like to bake mine in the oven for 25 minutes, turning once. If you cook them in the oven, be sure to cook on a surface coated with non-stick cooking spray or on non stick foil, otherwise they will stick to the pan.
- Meanwhile, add oil to a medium 4 qt stock pot. Saute the onions for 3 minutes. Add the garlic and saute another minute. Add the beef broth. Stir.
- Add meatballs, stewed tomatoes, chipotle peppers and bay leaf to the beef broth. Bring to a boil, reduce heat and simmer covered for 30 minutes, stirring at 10 minute intervals.
- Serve topped with cheddar cheese and cilantro and chunks of fresh avocado.