Albondigas is a delicious, hearty meatball soup commonly served in Spain as well as Latin American countries.
Prep time:20 minutes
Cook time:30 minutes
For the meatballs:
- 1/2 lb lean ground pork or beef
- 1/2 lb fresh chorizo sausage, casing removed*
- 1 egg, beaten
- 2 garlic cloves, minced
- 1/2 carrots, minced
- 1/2 cup cooked rice
- 1/2 cup cilantro leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon ground cumin
*If you can't find fresh chorizo, you can make your own or look for a smoked/dried variety
For the soup:
- 6 cups chicken broth
- 1/2 cup onions, chopped
- 3 stalks celery, cut in chunks
- 1 (16 ounce) cans diced tomatoes ( with nothing added)
- 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 cup cilantro
- 1 large zucchini, sliced
- Salt and pepper to taste
- 4 quart cooking pot
Step 1. Make the Meatballs
Combine all ingredients and mix thoroughly. I use my hands.
Form small 1/2 inch meatballs by rolling them with firm but gently pressure between your palms (otherwise the meatballs will fall apart in the soup).
This should make around 20 to 24 meatballs. I use 1/3 in the soup and set aside 2/3 of them for later. I place them on a cookie sheet and freeze them. Once frozen, I place the meatballs into two labeled freezer bags for making fast soup later on.
Step 2. Start the Soup
Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
Bring to a broil, reduce heat and simmer for 10 minutes.
Step 3. Add the Meatballs
Drop meatballs gently into the soup. Make sure the soup comes back to a boil as the meatballs need to be cooked quickly. Maintain at a simmer for another 10 minutes.
Step 4. Add the Zucchini
Add zucchini and simmer for 10 more minutes.
Step 5. Finish the Soup
Season with salt and pepper, to taste. Top the soup with cooked rice, sour cream, fresh cilantro or and/or avocado slices or with fresh tortillas or arepas.