Albondigas Soup -- Best Recipes

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Date Posted: 01/16/05 9:18:49am
Author: CB
Subject: Albondigas Soup

Meatballs:

1 lb lean ground beef
1 egg, lightly beaten
minced onion and cilantro to taste
1-2 cloves garlic, minced
1/4 cup bread crumbs
Salt and pepper
mix and form into meatballs, bake at 400 degrees until browned and cooked through, flipping halfway during cooking time.

Soup:

1 medium sized onion, diced
1 rell bell pepper, diced
1 zucchini, quartered and sliced
1 large red skinned potato, peeled and diced
3 carrots, peeled and sliced
3 or more cloves garlic, minced
2 4oz cans green chiles, undrained
3-4 chipotles, diced
1 14oz can diced tomatoes, undrained
4 cans beef broth
2 cups water
1/2 tsp cumin
1 tsp chili powder
1 bay leave
1/2 tsp oregano

Salt and pepper to taste
Saute the onion in a bit of canola oil until lightly carmelized, add in carrots, potatoes, red bell, zucchini and garlic and saute a few minutes to soften. Add in rest soup ingredients and seasonings, bring to a boil, let simmer for 45 minutes til veggies are tender. Add in cooked drained meatballs. REmove bay leaf before serving.

Serve with in large soupbowls and top with chopped cilantro and crumbled cotija cheese.

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