albondigas (vegetable and meatball) soup

Name: Albondigas (vegetable and meatball) Soup
Prep time: 1 h
Cook time: 2 h
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 package(s) frozen corn (small bag); 1/2 pound(s) fresh green beans, cut in half; 1 large can tomato sauce; 1 small can of el pato spicy tomato sauce; 2 tablespoon(s) knorr chicken bouillon, or 4 chicken bouillon cubes *; 2 teaspoon(s) black pepper *; 2 teaspoon(s) oregano, dried *; 4 clove(s) garlic, minced *; - water to fill pot; ## MEATBALLS; 3 pound(s) ground beef; 1 package(s) hi-ho or ritz crackers (1 sleeve not whole box)(crushed up); 3 large eggs

(2 RATINGS)

93 Pinches 1 Photo

Celeste Drake

Wildomar, CA

Updated on Aug 3, 2010

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

Rate

prep time 1 Hr

cook time 2 Hr

method ---

yield A LOT!!...with leftovers

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 package frozen corn (small bag)
1/2 pound fresh green beans, cut in half
1 large can tomato sauce
1 small can of el pato spicy tomato sauce
2 tablespoons knorr chicken bouillon, or 4 chicken bouillon cubes *
2 teaspoons black pepper *
2 teaspoons oregano, dried *
4 cloves garlic, minced *
- water to fill pot
MEATBALLS
3 pounds ground beef
1 package hi-ho or ritz crackers (1 sleeve not whole box)(crushed up)
3 large eggs

How To Make albondigas (vegetable and meatball) soup

Step 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.

Step 2

chop all veggies to have them ready when they need to go in to pot
Step 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.
Step 4

add stewed tomatoes and seasonings(marked with the *)
Step 5

add tomato sauce and remainder of El Pato spicy tomato sauce.
Step 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)
Step 7

bring to boil and let simmer for about an hour or until potatoes and carrots are cooked through.
Step 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.
Step 9

bring to boil again and let cook until meatballs are done through.
Step 10

serve with tortillas and your favorite toppings... shredded cheese, sour cream, fresh cilantro and salsa go very well.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes