Albondigas Soup

It’s one of my semi-quick and easy dinners.  Actually, the meatball recipe is pretty generic and can be used for several different dinners, so sometimes I cook up 6 lbs of meat at a time.  That will last about 3 meals in our house.

Meatball Recipe:  Place the following items in a food processor –

1/2 chopped onion

2 garlic cloves

1/2 bunch chopped cilantro (stems OK since the processor will pulverize)

1/2 t cumin

1 t coriander

1 t chili powder

2 eggs

Add mixture to 3 lb ground meat – I usually use 1 lb ground pork and 2 lb ground beef

Roll into balls and bake on foil-lined pan until done, about 30 – 45 minutes depending on meatball size.

Soup –

1 diced onion

3 -4 carrots, diced

3-4 celery stalks, diced

2 zucchini, chopped (larger than dice) (optional, I forgot these yesterday at the grocery)

4 cloves garlic

Saute the above ingredients in a soup pot until they start to gain a little color.  Add 1 carton chicken broth/stock and 1 carton Pomi diced tomatoes or 1 large can diced tomatoes, but you really should be getting away from using standard canned tomatoes.

When meatballs are done, add them to the soup.  Add a cup or two (or more!) of water if necessary.  Add seasonings:

1/2 t cumin

1 t coriander

1 t chili powder

2 t oregano

salt, pepper

Now I like to let this simmer for about an hour.  The meatballs will become tender.  This really is the best method because you don’t have any milk or breadcrumbs in the meatballs, so the simmering will do that job.

Serve with fresh chopped cilantro and diced green chile to taste.

Also: this soup makes an awesome breakfast with an egg or two poached in the broth and the green chiles added. 

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One response

  1. Pingback: That’s a lot of meatballs! | Primal Cooking Diary

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