ALBONDIGAS SOUP

Albondigas Soup image

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

Provided by catalinacrawler

Time 50m

Yield 50 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 (4 ounce) cans el pato salsa fresca or 2 (4 ounce) cans tomato sauce
1 (14 1/2 ounce) can diced tomatoes
6 cups chicken broth
3 celery ribs, cut in chunks
1 cup zucchini, chopped
1/2 lb string bean
2 (4 ounce) cans diced green chilies
1 jalapeno
3 bay leaves
2 lbs ground beef
1/2 cup raw white rice
1/4 cup mint leaf
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg

Steps:

Heat oil in a heavy saucepan over medium heat.
Add onion and minced garlic and sauté until tender, about 5 minutes.
Add pato sauce (or tomato sauce if you cant find el pato), diced tomatos and broth. Bring to a low boil and add bay leaves, celery, string beans, green chilies and jalepeno.
To prepare meatballs mix rice into meat, adding mint leaves salt and pepper.
last add the egg, combine well.
Form meat into 1 inch balls & lightly brown in a skillet to lock in juices.
Return soup to a gentle simmer and add meatballs & zucchini.
Cover and simmer for ½ hour.
Add pinches of oregano and salt and pepper if needed.
Garnish with cilantro & lemon juice.

Nutrition Facts : Calories 63.6, Fat 3.6, SaturatedFat 1.2, Cholesterol 16.6, Sodium 190.8, Carbohydrate 3.2, Fiber 0.5, Sugar 0.8, Protein 4.5

*** Explore more Albondigas Soup Recipes »

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