Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, albondigas soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Albondigas Soup is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Albondigas Soup is something which I’ve loved my entire life.
It is our version of comfort food. Albondigas Soup is a traditional Mexican soup made with juicy, herb and rice infused meatballs Albondigas Soup is make ahead friendly (tips and tricks included!) stores and reheats beautifully, is. Albondigas Soup Is A Delicious Mexican Recipe Filled With Meatballs, Vegetables And Spices!
To get started with this recipe, we must first prepare a few ingredients. You can have albondigas soup using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Albondigas Soup:
- Take 4 can Beef Broth (32oz)
- Make ready 2 bay leaf
- Make ready 1 large white onion
- Make ready 5 carrots
- Get 1 egg
- Get 1/4 cup tomato sauce
- Make ready 2 lb ground beef
- Take 1 1/2 cup white rice
- Get 4 celery
- Take 2 cup water
- Prepare 1 1/2 tsp vegetable oil
- Take 1 1/2 tsp oregano
- Make ready 1 tsp cumin
- Make ready 1 salt
- Prepare ground black pepper
- Get 1 tsp thyme
- Prepare 1 tsp garlic powder
- Make ready 1 egg
This albondigas soup is made with beef and rice meatballs which are simmered in a seasoned tomato broth along with potatoes, carrots and zucchini. Albondigas Soup is a traditional Mexican meatball Soup made of a comforting and nourishing broth and hearty herb-filled meatballs. Translated, albondigas means "meatball" in Spanish. Albondigas soup, or meatball soup, is the Mexican version of the classic meatball soup dish.
Instructions to make Albondigas Soup:
- Fill large stock pot with 4 cans of Beef Broth 2 bay leaves and 2 cups water over med/low heat
- Cut 4 carrots width wise into 1/4 inch disks and place into broth
- Cut 4 stalk of celery width wise into 1/4 inch "c" shaped disks and place into broth
- Finely chop 1 onion and add half to broth and set aside the other half for the meatballs
- Add 1/2 cup rice in a seperate frying pan with vegetable oil over med heat until lightly browned, once browned add to broth
- Coarsely shred 1 carrot and add to the ground beef along with the remaining 1 cup white rice, chopped onion,oregano,cumin,salt,ground black pepper,thyme,garlic powder,1/4 cup tomato sauce,and egg
- Mix meat mixture thoroughly and break apart to form meatballs. two and a half inch size meatballs (should make apoximatly 16)
- Carefully drop meatballs into broth, place lid on pot and let cook over med/low heat for 40 minutes.
- Enjoy the soup. You should let the soup cool down a little before your first bite
It features beef meatballs cooked in a very light and flavorful broth full of my favorite veggies. 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. The other wingman in this recipe is the tomato broth.
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