Best Pressure Cooker Albondigas Soup Recipes

PRESSURE COOKER ALBONDIGAS SOUP

Pressure Cooker Albondigas Soup image

Make and share this Pressure Cooker Albondigas Soup recipe from Food.com.

Provided by Vicki in AZ

Categories Mexican

Time 25m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

1 minced onion
2 cloves minced garlic
1 (8 ounce) can tomato sauce
3 quarts beef stock
2 carrots, diced
3/4 lb ground beef
3/4 lb ground pork
1/3 cup long grain rice
1 egg, slightly beaten
1/4 teaspoon ground cumin
salt and pepper

Steps:

Heat oil in the pressure cooker over medium heat& saute onions& garlic until soft.
Add tomato sauce, stock and carrots and bring to boil.
Mix meat, rice, egg and spices together and form into small meat balls.
Drop meatballs into boiling stock.
Seal cooker and bring up to high pressure.
Stabilize pressure and cook for 10 minutes.
Quick release.
Serve with grated pepper jack cheese.

Nutrition Facts : Calories 2422.9, Fat 134.5, SaturatedFat 51.2, Cholesterol 762.9, Sodium 11222.1, Carbohydrate 92.7, Fiber 9.4, Sugar 20.5, Protein 199.9

BEST ALBONDIGAS SOUP

Best Albondigas Soup image

This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.

Provided by RuizA

Categories Pork

Time 55m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1/2 lb lean ground beef
1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
2 garlic cloves, minced
1/2 carrot, minced
1/2 cup cooked rice
1/2 cup cilantro leaf, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
6 cups chicken broth (I usually use nonfat and low sodium)
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 (16 ounce) can diced tomatoes (with nothing added)
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
1 large zucchini, sliced
salt
pepper

Steps:

Make the meatballs first: Combine everything and mix thoroughly.
Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
You should make around 20 to 24 meatballs, set aside.
Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
Bring to boil, and reduce heat and simmer for 10 minutes.
Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
Return to simmer and cook another 10 minutes.
Add zucchini and cook 10 minutes.
Season with salt and pepper, to taste.
You could top the soup with cooked rice, or just by itself.

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