SPICY ALBONDIGAS SOUP

Spicy Albondigas Soup image

Provided by V Seward

Time 55m

Number Of Ingredients 28

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MEATBALLS
1 lb lean ground beef
9 oz chorizo (mexican sausage, mild or medium
1 egg beaten
3 garlic cloves, minced
1 small serrano pepper, finely diced, no seeds
1/2 carrot, minced
1 c cooked jasmine rice
1/2 c white onion finely chopped
1/2 c cilantro, fresh chopped
1/2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
2 sprig(s) oregano, fresh chopped
1/2 c panko bread crumbs
ALBONDIGAS SOUP
2-32 oz chicken broth
1 white onion chopped
4 stalk(s) celery, cut in chunks
1-16 oz can diced tomatoes
1 tsp ground cumin
1 sprig(s) oregano, fresh
1 c cilantro, fresh chopped
1 large zucchini, chopped
3 red potatoes, chopped
1/2 pkg peeled baby carrots, chopped
1 tsp cumin seeds
salt and pepper

Steps:

1. Make the meatballs first: Combine everything and mix thoroughly.Form meatballs and roll between your palms
2. Place meatballs on cookie sheets. You should make around 20 to 24 meatballs
3. Bake Meatballs 15 mins in a Preheated Oven 350* Turn oven off and let meatballs rest in oven while making soup
4. Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
5. Bring to boil, and reduce heat and simmer. Add zucchini, carrots and potatoes and continue cooking.
6. Gently drop meatballs in the soup. Simmer and cook another 10-15 minutes, until the carrots and potatoes are fork tender.
7. Season with salt and pepper, to taste. Serve over rice if preferred. ENJOY!