Sopa De Albondigas Aka Meatball Soup Recipes

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.

Steps:

• In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
• Stir in water, broth and tomato paste.
• Bring to a boil; add potatoes and carrots.
• Simmer 5 minutes.
• Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
• Add ground beef and rice and mix well.
• Form into 1-inch meatballs.
• Add, a few at a time, to the simmering soup.
• When all meatballs are added, bring soup back to boiling.
• Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.

Steps:

• Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
• In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
• Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
• Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

Steps:

• Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.
• Combine 2 teaspoons of cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs.
• Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 teasoon salt, broth, and tomatoes, bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered over medium heat 20 minutes or until potato is tender.

Steps:

• Place the onion and garlic in the food processor or blender and puree. Note to cooker- I found that when I tried to do this, it didn't puree very well. Even when I left the onion and garlic in chunks in the meatballs, at the end, you don't notice.
• put the puree in a mixing bowl with the meat, cinnamon, allspice, salt, pepper, 1 beaten egg and bread crumbs. Mix together by hand and set aside.
• In a large pot, bring the meat stock to a boil. Add the rice and reduce the heat to a gentle boil
• Have a bowl of cold water to you while you work. Wet your hands and divide the meat mixture into 6 or 8 parts and shape each into a large meatball. Put them into the simmering liquid and partially cover the pot.
• Cook 1 ½ - 1 ¾ hours. NOTE: Doesn't need to be that long. I cooked it for an hour ... a little over an hour and the rice and the meat were cooked. Also another thing- check the soup every once in a while because I found that the liquid evaporates easily and I had to keep adding water so the soup wouldn't burn.
• During the last 15 minutes of cooking, beat the lemon juice with the remaining eggs. Pour one ladle of the stock into the egg/lemon mixture.
• Reduce the heat under the soup to the lowest simmer and slowly add the egg/lemon mixture.
• Stirring constantly, allow the soup to thicken but make sure the liquid doesn't come to a boil or the eggs will cook and they will form clumps in the soup.
• When the soup is thickened, remove from heat.
• And then you serve. enjoy.

Steps:

• In a dutch oven or other soup pot with tight-fitting lid, saute onion, garlic, celery (optional), and cumin seed in hot oil until onions begin to look clear.
• Add broth, tomatoes (with juice), water, tomatillos, and cilantro.
• Add salt and pepper to taste.
• Bring to a boil.
• Reduce to a simmer and add carrots and rice.
• Make meatballs: Begin by mixing breadcrumbs, cumin, oregano, and garlic powder.
• Knead in ground beef until thoroughly mixed.
• Add egg and knead in.
• (If needed, add additional breadcrumbs; texture at this point should be slightly firmer than ground beef with nothing added.) Form into small (about 1/2-inch) meatballs.
• Bring broth back to a boil.
• Add meatballs to hot broth.
• Reduce to a simmer and cook for about 30 minutes.

Steps:

• Mix the meatball ingredients together in a bowl until combined. Shape the meatballs into walnut sized balls. Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them.
• Place the dry chilies, garlic cloves and tomato into a small sauce pan. Fill with water until the chilies are completely covered. Boil the chilies and tomato on medium high heat for 15 minutes. Cover and set aside.
• In a large stock pot, heat the oil. Saute the onions for 2 minutes. Add in the carrots and stir. Pour in the water, cumin, bouillon cubes, chayote, potatoes and green beans.
• While the soup is heating up, place the tomato, chilies and garlic in the blender with 2 cups of fresh water. Blend on high or 5 minutes.
• Using a fine mesh strainer, strain the blended chile into the stock pot scraping the bottom with a spoon. This may require two or three times (seeds and skins will get stuck so you may have to do this in two or so batches rinsing the sieve clean after each time.) Once you have strained all of the chile into the stock pot, stir and bring to a boil. Once the soup is boiling taste the soup and add salt if needed. Cook the soup for 15 minutes.
• Next, turn the heat down to medium low. Add in the meatballs one at a time until they are all in the pot. Gently stir the soup to make sure the meatballs are incorporated in with the broth and vegetables. Cover the soup and cook for an additional 30 minutes.
• Serve the soup in bowls garnished with chopped cilantro and lime wedges.
• Enjoy!