Albondigas Soup Aka Mexican Meatball Soup |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 7 |
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Flavorful, zesty soup. If you've never tried to make Albondigas before, try this recipe, it's wonderful! Ingredients:
1 1/2 pounds lean ground beef or ground turkey |
1/4 cup dry breadcrumbs |
2 large whole eggs |
2 medium onions, chopped pretty small or fine |
1 teaspoon chopped fresh oregano, about half that if dry (try to use mexican oregano) |
6 carrots thinly sliced in rounds |
10 cups low sodium chicken broth |
1 large dry whole ancho or pasilla chile seeded and crumbled or 1 small, dry whole hot red chile seeded |
1/4 cup rice or 1 large russet potato peeled and diced |
1/3 cup chopped fresh cilantro |
2 or 3 medium zucchini sliced medium to large (optional) |
3/4 pound fresh spinach, trimmed of stems, washed, and cut into thin shreds aka chiffonade |
3 limes cut into wedges |
Directions:
1. In a large ( 8 quarts or more) stockpot, combine the broth, oregano, onions and chile and bring to a boil; reduce heat to low and simmer.
2. Add carrots, rice or potatoes, cilantro and zucchini if using. Simmer, uncovered 10 to 15 minutes until tender.
3. While that is simmering, combine the beef, breadcrumbs and eggs and shape mixture into small balls no larger than 1 1/2 inches in diameter.
4. Drop meatballs into soup. Simmer uncovered about 5 minutes.
5. Spoon off any fat and/or foam from surface of soup.
6. Add the chiffonaded spinach to the soup and cook 5 another five minutes.
7. Ladle the soup into bowls and pass with the lime wedges to squeeze over soup or float on top.
8. Enjoy!
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