Albondigas (vegetable and meatball) Soup

★★★★★ 2 Reviews
GoonieGurl avatar
By Celeste Drake
from Wildomar, CA

My family loves this soup...whenever we get together in the winter time there is always bound to be a big pot of this delicious (and healthy!) soup. This recipe comes from my Tia (that's aunt in spanish)...who probably got it from her mother...everybody in the family adds something different...but this is the way Tia taught me so this is the way I'll tell you. ****side note**** this feeds A LOT of people...we usually make this in a huge electric turkey roaster pan...we feed anywhere from 15-50 people...to make a smaller batch reduce by half or fourths...there are always leftovers and it is always better the next day

serves A LOT!!...with leftovers
prep time 1 Hr
cook time 2 Hr

Ingredients

  •   4 large
    onions, diced
  •   4 large
    carrots diced
  •   4 large
    stalks of celery, diced
  •   2 large
    anaheim chilies
  •   1 large
    can of whole stewed tomatoes or 2 medium cans of mexican style stewed diced tomatoes
  •   6 medium
    potatoes, medium sized dice
  •   2 medium
    zucchini, diced
  •   1 pkg
    frozen corn (small bag)
  •   1/2 lb
    fresh green beans, cut in half
  •   1 large
    can tomato sauce
  •   1 small
    can of el pato spicy tomato sauce
  •   2 Tbsp
    knorr chicken bouillon, or 4 chicken bouillon cubes *
  •   2 tsp
    black pepper *
  •   2 tsp
    oregano, dried *
  •   4 clove
    garlic, minced *
  •  
    water to fill pot
  • MEATBALLS
  •   3 lb
    ground beef
  •   1 pkg
    hi-ho or ritz crackers (1 sleeve not whole box)(crushed up)
  •   3 large
    eggs
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How To Make

  • 1
    Mix ground beef, crackers, eggs and about 1/3 of the small can of the El Pato spicy tomato sauce together in a large bowl. Cover and put in refrigerator.
  • 2
    chop all veggies to have them ready when they need to go in to pot
  • 3
    in a very large pot, put enough vegetable or olive oil to cover the bottom and sauté the onions, carrots, celery and Anaheim chilies until translucent.
  • 4
    add stewed tomatoes and seasonings(marked with the *)
  • 5
    add tomato sauce and remainder of El Pato spicy tomato sauce.
  • 6
    add the rest of the veggies and then fill pot with water to cover everything. ( but remember u need enough room for your meatballs)
  • 7
    bring to boil and let simmer for about an hour or until potatoes and carrots are cooked through.
  • 8
    take meatball mix and pinch off about golf ball sized portions and drop into soup ( no need to roll meat...just pinch and drop)...do very minimal stirring after this step to avoid breaking up meatballs.
  • 9
    bring to boil again and let cook until meatballs are done through.
  • 10
    serve with tortillas and your favorite toppings... shredded cheese, sour cream, fresh cilantro and salsa go very well.

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