Albondigas Soup is a tasty Mexican meatball soup, that you are going to love.
We think it’s quite tasty and we still consider it to be on the light side. This recipe will make a wonderful dinner or lunch.
This recipe serves 7 people.
Cook Time:
Preparation: 15 minutes
Total Time: 1 hour 5 minutes
You Will Need:
Lean ground beef
Garlic cloves
Eggs that are beaten
Fresh breadcrumbs
Salt
Freshly ground black pepper
Olive oil
Carrots that are diced
Onion that are finely chopped
Tomatoes that have been diced
Green peppers seeded and chopped
Corn that has been drained
Thinly sliced cabbage
Chicken broth
Fresh cilantro leaves
How To:
Start off by creating the meatballs for the soup. In a large bowl combine ground beef, garlic cloves, eggs, bread crumbs, salt and pepper to taste. Roll into small balls and place on a baking sheet. Place meatballs in the oven and bake at 400F degrees for 15 to 20 minutes.
In a large pot combine, olive oil, carrots and onions. Sauté on medium to low heat until soft. This should take about 6 minutes.
Add tomatoes, green peppers, corn, and cabbage to the pan and cook for about three minutes. Add chicken broth and bring to a boil. Reduce heat and add meatballs. Simmer on low heat for 30 minutes to cook throughly. Gently mix in cilantro leaves. Add additional salt and pepper if desired.
Scoop soup with ladle into bowls and serve.
The cold weather means it's soup season.
What's your favorite soup?
I am going with albondigas (Mexican meatball soup) pic.twitter.com/P96luKpEjw
— Check the Rhyme (@checktherhyme1) November 11, 2020
Make this delicious Albondigas Soup today and let us know how you like it! This soup is a delicious twist on Mexican meatball soup that is packed with flavor. You will be glad you ventured out!
What is your favorite way to use meatballs?
Try our Mango Avocado Salsa. You might also like to try this Braised Beef Chili recipe. Both of these are must tries!
Albondigas Soup
Ingredients
- 1 1/2 pound lean ground beef
- 6 cloves garlic minced
- 2 egg beaten
- 3/4 cup fresh breadcrumbs
- 1 1/2 tsp salt
- 3/4 tsp freshly ground black pepper
- 3 tbsp olive oil
- 3 carrots diced
- 2 onion finely chopped
- 2 tomatoes seeded and diced
- 2 green peppers seeded and sliced
- 2 cups corn canned or fresh
- 3 cups cabbage thinley sliced
- 8 cups chicken stock
- 1 cup cilantro leaves
Instructions
- Start off by creating the meatballs for the soup. In a large bowl combined ground beef, garlic cloves, eggs, bread crumbs, salt and pepper to taste. Roll into small balls and place on a baking sheet. Place meatballs in the oven and bake at 400F degrees for 15 to 20 minutes.
- In a large pot combined, olive oil, carrots and onions. Sautés on medium to low heat until soft. This should take about 6 minutes.
- Add tomatoes, green peppers, corn, and cabbage to the pan and cook for about three minutes. Pour in chicken broth and bring to a boil. Reduce heat and add in meatballs. Simmer on low heat for 30 minutes to cook throughly. Gently mix in cilantro leaves. Add additional salt and pepper if desired.
- Scoop soup with ladle into warm bowls and serve.
- Enjoy!
Best soup i have ever seen !