Albondigas Soup (meatball soup)
Although the total time is 2 hours, I love to start it in the late afternoon and let it simmer for hours before adding the celery and carrots for the last 30 minutes. There's just something about a pot of soup on the stove that makes a house a home.
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- 1 lb
- lean ground beef or ground turkey
- 1/4 c
- uncooked rice
- 1 Tbsp
- dried mint
- salt and cracked pepper to taste
- egg, slightly beaten
- 2 qt
- low sodium beef broth
- 2 qt
- low sodium chicken broth
- 1 Tbsp
- oregano, dried
- onion, grated
- carrots, chopped
- 3 stalk(s)
- celery, chopped with center leaves also chopped
1Mix ground beef with rice, mint, salt, pepper, and egg. Do NOT add oregano at this point. Mix it all together and form into walnut-sized balls.
2Add beef and chicken broth to dutch oven or large soup pot. Bring it to a simmer and add meatballs one at a time, skim foam after 10 minutes if necessary. Add oregano and grated onion with several drops of hot sauce. I use Cholula but Tabasco works well, too. You may find that you want more hot sauce as the soup simmers along.
Simmer for an hour and a half. Add finely chopped celery and carrots. Cook 30 minutes.
3At the table I have bowls of broken tortilla chips, cilantro and grated pepper jack cheese, to add as desired.
It's a great soup. The mystery ingredient, mint, keeps everyone guessing. My husband had no idea what that terrific taste was until last night. It makes the dish.