How to Make Delicious Albondiga soup

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In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot. Packed full of flavor, this simple Albondigas soup is sure to become a favorite. You can have Albondiga soup using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Albondiga soup

1. It's 2 1/2 lbs of lean ground beef (uncooked).
2. It's 2 (8 oz.) cans of Tomato sauce (1 for meatballs, 1 for broth).
3. You need 1 of Egg.
4. Prepare 1 cup of extra long grain enriched rice.
5. Prepare 2 tsp. of Garlic powder.
6. You need 1 tsp. of Salt.
7. You need 3/4 tsp. of Pepper.
8. It's to taste of Garlic salt.
9. Prepare 6-8 of medium sized Yellow potatoes.
10. Prepare 4-6 of large Carrots.
11. Prepare of Any other vegetable you'd like to add to your soup (onions, celery, zucchini, corn).
12. It's of Lime (optional).

Albondigas Soup Recipe The other wingman in this recipe is the tomato broth. You may recognize it as the broth from our Chicken Tortilla Soup. It's a common base for Mexican soups and there really should be a designated name for it so that more people get familiar with it. This Albondigas Soup recipe is hearty, warm, comforting and customizable with your favorite veggies.

Albondiga soup step by step

1. Fill a large pot halfway with cold water. Add 1 can of tomato sauce. Cover pot, set stove to high, and bring to a boil..
2. Mix ground beef (uncooked), egg, rice, 1 can of tomato sauce, and seasoning in a large mixing bowl..
3. Use your hands to further mix ingredients and shape/roll into 1" meatballs..
4. Once the broth is boiling, add salt and garlic salt to the broth, to taste. Then, carefully plop the meatballs into the pot one at a time. Cover pot and leave to simmer on medium-low for 30 min..
5. While the meatballs are simmering, peel and chop potatoes, carrots, and any other vegetable you'd like to add to the soup. Chop the pieces into medium sized chunks (if they're too big, they won't cook right; if they're too small, they'll dissolve).
6. After the meatballs have simmered for 30 min., add the veggies to the broth. Let simmer on medium low for 45 minutes..
7. Check that the soup is done by trying to poke a fork through the veggies. It should go in easily. If it doesn't go in easily, continue to let it simmer and check it every 15 minutes until it is done..
8. Pour yourself a bowl, squeeze some lime in (optional). Enjoy!.

Pour water into a large stockpot over high heat. Bring broth to a slow boil. Albondigas (Mexican Meatball) Soup What is albóndigas (al-bon-dee-gus) you ask? Mint is an extremely important ingredient to Albondigas. My Grandmother, Mother and Aunt never added vegetables like potatoes,carrots, zucchini and it wasn't a tomato-y soup color.