Albondigas (vegetable and meatball) Soup
By
Celeste Drake
@GoonieGurl
1
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
****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
Ingredients
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4 largeonions, diced
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4 largecarrots diced
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4 largestalks of celery, diced
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2 largeanaheim chilies
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1 largecan of whole stewed tomatoes or 2 medium cans of mexican style stewed diced tomatoes
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6 mediumpotatoes, medium sized dice
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2 mediumzucchini, diced
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1 pkgfrozen corn (small bag)
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1/2 lbfresh green beans, cut in half
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1 largecan tomato sauce
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1 smallcan of el pato spicy tomato sauce
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2 Tbspknorr chicken bouillon, or 4 chicken bouillon cubes *
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2 tspblack pepper *
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2 tsporegano, dried *
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4 clovegarlic, minced *
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·water to fill pot
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MEATBALLS
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3 lbground beef
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1 pkghi-ho or ritz crackers (1 sleeve not whole box)(crushed up)
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3 largeeggs
How to Make Albondigas (vegetable and meatball) Soup
- 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.
- chop all veggies to have them ready when they need to go in to pot
- 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.
- add stewed tomatoes and seasonings(marked with the *)
- add tomato sauce and remainder of El Pato spicy tomato sauce.
- add the rest of the veggies and then fill pot with water to cover everything. ( but remember u need enough room for your meatballs)
- bring to boil and let simmer for about an hour or until potatoes and carrots are cooked through.
- 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.
- bring to boil again and let cook until meatballs are done through.
- serve with tortillas and your favorite toppings... shredded cheese, sour cream, fresh cilantro and salsa go very well.
About Albondigas (vegetable and meatball) Soup
Course/Dish: Beef Soups, Vegetable Soup
Other Tag: Quick & Easy
