Apr 3, 2011

Albondigas Soup

Meatballs (I made them the day before and stored covered in the fridge on the cookie sheet)
1 lb, lean ground beef
2 links chorizo sausage, removed from casing (not the cooked kind)
2 eggs beaten
4 garlic cloves, minced
1 carrot, shredded
1 to 1-1/2 cups cooked rice
2/3 cup chopped cilantro
salt and pepper to taste
2 tsp ground cumin

6-8 cups chicken broth
1 minced onion
3-4 celery stalks, chopped
1 16 oz. can diced tomatoes
1 tsp ground cumin
1 tsp oregano
1/2 cup chopped cilantro
4 carrots sliced
2 zucchini sliced
1/2 head cabbage, chopped
salt & pepper to taste.

Make the meatballs first. Combine everything together and form 1" meatballs. Make sure you roll them tight so they dont fall apart. Place them onto a lightly greased cookie sheet. Bake at 350 about half hour or until cooked through.

In a soup pot, combine onion, carrot, celery and 1/2 cup broth. Cover and let them cook 10 minutes. Add the remaining ingredients, and the meatballs and simmer covered until vegetables are cooked. Enjoy! this also freezes very well!

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