Albondigas Soup
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Albondigas Soup is a traditional Mexican dish packed with protein and fiber. This soup features tender meatballs simmered in a flavorful broth with vegetables like carrots, celery, and potatoes. Feel free to modify this dish by substituting the vegetables for ones you prefer. The meatballs are typically made from ground beef mixed with fresh herbs and spices, offering a hearty and comforting meal that's perfect for any occasion.
Recipe credit: allrecipes.com
INGREDIENTS
- 1 pound ground beef
- 1 bunch cilantro, finely chopped
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 pinch garlic salt
- 1 pinch onion powder
- salt and ground black pepper to taste
- cooking spray
- 4 (14.5 ounce) cans chicken broth
- 4 large carrots, cut into 1/2 inch pieces
- 3 stalks celery, cut into 1 inch pieces
- 3 potatoes, cubed
INSTRUCTIONS
- Gather the ingredients.
- Place ground beef, 1/2 of the cilantro, 1/2 of the onion, garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper; mix gently until combined. Form meat mixture into golf ball-sized meatballs.
- Coat a large skillet with nonstick cooking spray; warm over medium-high heat. Cook meatballs in the hot skillet until browned all over. Transfer meatballs to a plate and set aside. (Meatballs do not need to be fully cooked since they will finish cooking in the soup.)
- Cook and stir remaining onion in the same skillet over medium-low heat until translucent, 8 to 10 minutes. Transfer onions to a large pot.
- Pour chicken broth into the pot with onions. Stir in carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes.
- Add meatballs and remaining cilantro; simmer for 30 minutes. Season with salt and black pepper.
