Albondiga soup Recipe

Name: Albondiga soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz beef broth; 46 oz chicken broth; 15 oz whole kernal southwest corn w/ peppers; 15 oz peas and carrots; 10 oz diced tomatoes and green chilies; 1 can diced tomatoes; 1 can chipotle peppers in adobo; 1 can Tomato sauce; 2 lb lean ground beef; 1 cup white or jasmine rice-uncooked; 3 tbsp dried crushed mint; 2 eggs; 6 tbsp breadcrumbs; 2 dash dried onion; 1 salt and pepper to taste; 2 dash garlic powder

Servings: persons

14 oz beef broth
46 oz chicken broth
15 oz whole kernal southwest corn w/ peppers
15 oz peas and carrots
10 oz diced tomatoes and green chilies
1 can diced tomatoes
1 can chipotle peppers in adobo
1 can Tomato sauce
2 lb lean ground beef
1 cup white or jasmine rice-uncooked
3 tbsp dried crushed mint
2 eggs
6 tbsp breadcrumbs
2 dash dried onion
1 salt and pepper to taste
2 dash garlic powder

1
Blend to to sauce, diced tomatoes and chipotle peppers together to create sauce.
2
At this time I add a little garlic powder too.
3
About 2 dashes also.
4
Add broths, tomatoes w/ chiles and sauce to pan.
5
Let simmer while you make the meatballs.
6
In a large mixing bowl, add hamburger meat, onions, mint, uncooked rice, salt and pepper, egg, and breadcrumbs.
7
Mix all together and form into medium sized balls.
8
Preheat oven to 350* Line a baking sheet with aluminum foil.
9
Spray with nonstick spray.
10
And add meatballs uncovered.
11
Cook on high 350 for about 20 minutes or until meatballs are no longer pink inside.
12
Its OK if they get a bit crispy on the outside they will continue cooking in the soup.
13
Add the rest of the Ingredients to the pot and continue to simmer while meatballs are in oven.
14
Right before meatballs are do e bring your soup to a boil.
15
Drop meatballs one by one Into soup.
16
Boil for 5-7 minutes.
17
Reduce heat to simmer and cook for 20-30 minutes.
18
Serve with any toppings you would like.
19
I personally make it even hotter and add Valentina hot sauce to my bowl and some sour cream.
20
Yummy!

1705

kcal

Calories

Fat

111

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 14 oz beef broth, 46 oz chicken broth, 15 oz whole kernal southwest corn w/ peppers, 15 oz peas and carrots, and more.

Yes, Albondiga soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Albondiga soup

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