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.
- 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
How to Make Albondigas Soup (meatball soup)
- 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.