How to Make Albondigas Soup
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (21)
- 16 oz 85% lean ground beef
- 12 oz carrots diced
- 10 oz potatoes diced
- 2 oz onion chopped
- 2 oz corn
- 1/4 cup uncooked long-grain rice
- 1 medium egg
- 1/4 cup cilantro chopped
- 1/2 tsp salt divided
- 2 tbsp olive oil
- 2 tbsp garlic minced
- 1/4 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 cup homemade tomato sauce
- 1 tbsp brown gravy mix
- 2 cups water
- 1/4 tsp pepper flakes
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Prep:
Cut the carrots: Peel them and roughly chop them into 1 to 2-inch pieces.
Cut the potatoes: Peel the potatoes and slice into 2-inch thick slices. Next, cut each of these slices into 2-inch thick matchsticks. Reduce the matchsticks to 2-inch cubes.
Chop the onion: Cut away the onion’s top and bottom and dice them into small pieces.
Mince the garlic: Peel the cloves and mince the garlic into fine, small pieces.
Chop the cilantro: Cut off the woody stem and chop the leaves to your liking.
Chop the parsley: Discard the bottom, leafless section of the stems and finely chop the parsley leaves.
Cook:
Prepare the meatballs: In a bowl, mix 16 oz ground beef with 1 medium egg, 1/4 cup cilantro, 1/4 tsp salt, and 1/4 cup long-grain regular rice. Mix until everything is well combined.
Shape the meatballs: To shape the meatballs, roll approximately 1 tablespoon between the palms of your hands into a nice round ball. Then transfer it to a large plate. Repeat with the remaining meatballs.
Sauté the spices: Heat a large pot over medium heat, add 2 tbsp olive oil, 2 tbsp garlic, and 2 oz onion. Stir and cook for 2 minutes or until fragrant.
Add the vegetables: Stir in 12 oz carrots and 10 oz potatoes and cook for an extra 2 minutes.
Stir in the seasonings: Add 1/4 tsp salt, 1/4 tsp cumin, 1/2 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp pepper, 1/4 tsp chili powder, 1/4 cup tomato sauce, and 1 tbsp gravy mix to the pot and stir to combine. Cook for an additional 2 minutes.
Pour in the water: Add 2 cups water to the pot and bring it to a boil.
Cook the meatballs: Drop the meatballs into the soup. Reduce the heat to simmer for 20 minutes.
Add the corn: Stir in 2 oz corn and continue to simmer for 2 minutes.
Serve: Take off the heat and transfer the soup to serving bowls. Sprinkle with 1/4 tsp pepper flakes and 2 tbsp chopped parsley. Serve the soup hot.
