Albondigas Soup I Recipes

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BEST ALBONDIGAS SOUP

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



Best Albondigas Soup image

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.

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

ALBONDIGAS SOUP

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

Provided by Tonkcats

Categories     Low Cholesterol

Yield 8-10

Number Of Ingredients 18



Albondigas Soup image

Steps:

  • Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper.
  • (If you use condensed beef broth [e.g., Campbell's], eliminate the salt in the meatballs and use 5 cans [10.5 ounces each] broth plus one quart water.) Bring to a boil and simmer 20 minutes.
  • Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teas poon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well.
  • Form into tiny, bite-size meatballs.
  • Add meatballs and rice to broth.
  • Simmer, covered, very slowly for 1 to 1 1/2 hours.
  • Makes 8 -10 servings

Nutrition Facts : Calories 312.9, Fat 13.2, SaturatedFat 3.5, Cholesterol 77.7, Sodium 2853.1, Carbohydrate 24.6, Fiber 2.9, Sugar 4.8, Protein 25.2

1 lb ground chuck
1/4 lb pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup fresh basil, chopped
1/2 cup cornmeal
6 (14 1/2 ounce) cans beef broth (e.g., Swanson's)
7 -10 ounces green chili salsa (e.g., Pace)
1 onion, chopped
1 (28 ounce) can tomatoes, crushed or diced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper, ground
1/2 cup rice

ALBONDIGAS SOUP

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

Provided by looneytunesfan

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



Albondigas Soup image

Steps:

  • In large bowl, mix ground beef, salt, pepper, tomato sauce, onion, garlic, uncooked rice, and egg.
  • Shape into 1" balls. Set aside.
  • Meanwhile, bring water, chicken broth, tomato sauce, celery and carrots to a full rolling boil.
  • Drop meatballs carefully into soup. Cook until center of meatballs are no longer pink and vegetables are tender.

Nutrition Facts : Calories 312.6, Fat 18.9, SaturatedFat 7.2, Cholesterol 123.6, Sodium 600.4, Carbohydrate 9, Fiber 2.3, Sugar 5.1, Protein 25.6

1 lb ground beef
1 egg
salt (to taste)
pepper (to taste)
1 (6 ounce) can tomato sauce
1 onion, finely chopped
1 garlic clove, minced
rice, uncooked
1 (10 1/2 ounce) can chicken broth
water
2 -3 stalks celery, chopped
2 -3 carrots, chopped

HOMEMADE ALBONDIGAS SOUP

This soup reminds me of when I was young, staying home from school. My grandmother would make this for me. It is so good and flavorful. It is great for a cold rainy day, or any day you feel like it. You can substitute any of the veggies for ones you like better. My grandmother would also make Mexican rice and scoop some into my bowl to make it even better!

Provided by Melissa Washington

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11



Homemade Albondigas Soup image

Steps:

  • Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
  • Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
  • Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 275 calories, Carbohydrate 26 g, Cholesterol 46.4 mg, Fat 12.1 g, Fiber 4.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 159.4 mg, Sugar 4.1 g

1 pound ground beef
1 bunch cilantro, finely chopped
1 small onion, chopped
4 cloves garlic, minced
1 pinch garlic salt
1 pinch onion powder
salt and ground black pepper to taste
4 (14.5 ounce) cans chicken broth
4 large carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1 inch pieces
3 potatoes, cubed

ALBONDIGAS SOUP III

Although I've had many types of Albondigas soup, I've never come across a soup like this. This comes from my Grandmother from Michoacan, Mexico. It's easy to make, and my 10 year old enjoys making the meatballs!

Provided by OFTHEMOON1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h50m

Yield 8

Number Of Ingredients 11



Albondigas Soup III image

Steps:

  • Pour the water into a large pot over high heat and bring to a boil.
  • Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
  • Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
  • Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 7 g, Fiber 3.2 g, Protein 9.8 g, SaturatedFat 2.5 g, Sodium 498.2 mg, Sugar 0.8 g

2 quarts water
1 pound ground beef
½ cup uncooked white rice
1 egg
2 tablespoons dried oregano
2 teaspoons garlic salt
2 teaspoons ground black pepper
¼ teaspoon ground cumin
½ cup all-purpose flour
3 potatoes, peeled and cubed
salt and pepper to taste

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.

Provided by SpiceUpYourLife

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h25m

Yield 12

Number Of Ingredients 25



Mama's Old-Fashioned Albondigas (Meatball Soup) image

Steps:

  • Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
  • Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
  • Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
  • Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
  • Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g

1 gallon water
3 cups tomato sauce
1 yellow onion, quartered
4 tablespoons chicken bouillon (such as Knorr®)
3 cloves garlic, minced
1 tablespoon dried oregano
3 pounds lean ground beef
3 eggs
½ cup tomato sauce
¼ cup uncooked white rice
¼ cup chopped fresh cilantro
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried oregano leaves
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
10 small baby potatoes
5 large carrots, sliced diagonally
5 stalks celery, sliced diagonally
2 zucchini, chopped
2 cups thickly shredded green cabbage
1 lemon, sliced into wedges
2 avocados, chopped
¼ cup chopped fresh cilantro

ALBONDIGAS

My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. -Wanda Knutson, Waco, Texas

Provided by Taste of Home

Time 35m

Yield 10 cups.

Number Of Ingredients 14



Albondigas image

Steps:

  • In a Dutch oven, cook onion, garlic and ½ cup tomato sauce with olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.

Nutrition Facts : Calories 300 calories, Fat 12g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1998mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

1 large onion, finely chopped
2 garlic cloves, finely chopped
1-1/2 cups tomato sauce
8 cups beef broth
1-1/2 pounds lean ground beef (90% lean)
1/3 cup uncooked long grain rice
1 large egg, lightly beaten
1 teaspoon salt
1 teaspoon pepper
1 tablespoon 2% milk
1/8 teaspoon ground cumin
1/8 teaspoon saffron threads or 1/2 teaspoon ground turmeric
10 saltines, crushed
Optional: Tostadas, shredded cabbage and cilantro

ALBONDIGAS SOUP, ITALIAN STYLE

This recipe multiplies up very easily, and sometimes I use the beef broth that doesn't need to be diluted. Just make sure to keep the liquid in a roughly 50% tomato soup 50% beef broth proportion. We usually have King's Hawaiian Bread with this. I prefer sweet sausage but you could use hot or make the meatballs from hamburger, etc. The type of meat you use will change the flavor of the soup.

Provided by Dawn in So Cal

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5



Albondigas Soup, Italian style image

Steps:

  • Form sausage into meatballs and brown.
  • Pour off grease, add soups and 2 cansfull of water, beans (undrained) and veggies.
  • Simmer until done.

Nutrition Facts : Calories 543, Fat 32.9, SaturatedFat 11.2, Cholesterol 65.4, Sodium 2781.6, Carbohydrate 32.3, Fiber 5.5, Sugar 10.9, Protein 30.3

1 lb Italian sausage
1 can tomato soup
1 can beef broth
1 can kidney bean
1/2 bag any frozen vegetables (or more)

ALBONDIGAS

This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all.

Provided by Belen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 10



Albondigas image

Steps:

  • In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
  • Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
  • Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 20.4 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 3.5 g, Protein 22.6 g, SaturatedFat 6.7 g, Sodium 899.8 mg, Sugar 6.1 g

1 quart water
4 carrots, sliced
2 small potatoes, peeled and diced
1 medium onion, diced
1 ½ cups salsa, medium or hot
2 beef bouillon cubes
1 ½ pounds ground beef
⅓ cup seasoned dry bread crumbs
⅓ cup milk
1 tablespoon chopped fresh cilantro

ALBONDIGAS SOUP

An easy, slightly spicy soup that wowed the whole staff at Turlock Junior High. I loved this soup while living in Mexico, but got lazy so.....I made this soup up based on what was very convenient at Safeway. I used the ready to go peeled and chopped potatoes, but the Zaar wouldn't let me just put in "packages of potatoes" If you can't find ready made pico de gallo: 1 chopped onion, 2 tomatoes chopped, 1 large jalapeno chopped, 1 bunch cilantro chopped.

Provided by davinandkennard

Categories     Chicken

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 10



Albondigas Soup image

Steps:

  • Saute onions for a bit with some olive oil, add the pico de gallo, and water to barely cover. Cook on low letting it reduce for about 20 minutes.
  • Throw everything else together and cook until the potatoes are tender.

Nutrition Facts : Calories 320.6, Fat 3.3, SaturatedFat 0.6, Sodium 1400.2, Carbohydrate 63.4, Fiber 10.5, Sugar 9.2, Protein 11

2 chopped onions
1 tablespoon chopped garlic
2 cups pico de gallo
1 tablespoon chili powder
6 (1 lb) packages of aidell's chipotle meatballs
2 (32 ounce) cans crushed tomatoes
2 (32 ounce) cans yellow hominy
6 peeled and chopped waxy potatoes
2 (32 ounce) cans chicken broth (or more as needed)
1 cup chopped cilantro

ALBONDIGAS SOUP II

Spicy meat ball soup.

Provided by Beatrice Goldiano

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Yield 6

Number Of Ingredients 19



Albondigas Soup II image

Steps:

  • Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
  • Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
  • Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.

Nutrition Facts : Calories 295 calories, Carbohydrate 18.4 g, Cholesterol 87.8 mg, Fat 17.2 g, Fiber 4.8 g, Protein 17.6 g, SaturatedFat 6.7 g, Sodium 610.2 mg, Sugar 8.5 g

1 pound lean ground beef
2 cubes beef bouillon cube
4 cups water
2 cloves garlic, minced
1 onion, minced
1 slice bread, crumbled
1 egg
2 tablespoons water
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
1 teaspoon cumin seed
3 carrots, sliced
1 green bell pepper, chopped
2 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes
½ medium head cabbage
½ teaspoon crushed red pepper flakes
salt and pepper to taste

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This soup freezes great and is perfect to thaw and reheat on a busy night. Once it has cooled, transfer into a freezer bag or container (leaving room for the soup to expand in the freezer). It will stay fresh in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat on the stove or in the microwave when ready to enjoy.
From iheartnaptime.net


ALBONDIGAS SOUP - IMMACULATE BITES
Instructions. In a large mixing bowl, add the beef, rice, garlic, egg, cilantro, onions and spices and combine ingredients with your hands until thoroughly mixed. Roll out the meatballs using hands. If you’d like larger meatballs you should have around 14-16 total. Set on a …
From africanbites.com


ALBONDIGAS SOUP (MEATBALL SOUP) - KYLEE COOKS
Heat the olive oil over medium, high heat. Sauté the onion, celery, and carrots until softened (pic 1, below). Add garlic, cumin, oregano, salt and pepper and cook 1 minute (pic 2, below). Add the chicken stock, tomatoes, and potatoes (pic 3, below). Bring to a boil, reduce the heat and allow to simmer for 5 minutes.
From kyleecooks.com


ALBONDIGAS SOUP RECIPE (CALDO DE ALBONDIGAS) - CHILI PEPPER …
FOR THE ALBONDIGAS SOUP. Heat the olive oil in a large pot or Dutch oven to medium high heat. Add the meatballs in batches and cook on each side, about 10 minutes. Set the meatballs aside. Add the tomato-chipotle soup base to the pot with the chicken broth, potatoes, carrots, zucchini and green beans.
From chilipeppermadness.com


ALBONDIGAS SOUP (MEATBALL SOUP) - THE RECIPE REBEL
In a large pot, heat 2 tablespoons butter or oil over medium-high heat. When pot is hot, add onions. Cook, stirring occasionally, for 5-6 min, until slightly softened. Add half the rice (¾ cup), half the chili powder (1 tablespoon) and garlic. Continue cooking, stirring constantly, for 30 sec, until fragrant.
From thereciperebel.com


ALBONDIGAS SOUP | MEXICAN PLEASE
Season with a pinch of salt. Add the blender puree to the veggies along with 10-12 cups of stock, 2 teaspoons Mexican oregano, 1.5 teaspoons salt, and some freshly cracked black pepper. Raise heat and bring to a boil. Gently add the meatballs and reduce heat to …
From mexicanplease.com


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