Dinner · Meats · Recipes · RECIPES · Soups/Stews

Albondigas Soup.

We like Albondigas soup because it is so hearty. This soup traditionally includes fresh mint, mixed into the meatballs. We, however, left it out for this recipe (because we forgot to get some at the store,) and it turned out quite well. We also added some non-tradition ingredients such as Worcestershire sauce, garlic powder, Italian seasoning, and brown rice rather than white.

Here’s what you’ll need:

2 Tbsp olive oil

1 large red onion, chopped

2 large cloves of garlic, minced

1 can of chicken broth

2 cups of water

1 beef bouillon cube

½ cup tomato sauce

¼ cup Worcestershire sauce

½ lb of string beans, stings and ends removed, cut into 1 inch pieces

2 cups of chopped carrots

1/3 cup raw brown rice

1 lb ground beef

1 raw egg

2 tsp Italian seasoning

1 tsp garlic powder

1 tsp cracked black pepper

½ tsp salt

Tabasco sauce (to taste)

Let’s make soup!:

Heat oil in a large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture, Worcestershire sauce, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans. 

Prepare the meatballs. Mix rice, salt, pepper to ground beef. Mix in raw egg. Form mixture into 1-inch meatballs. 

Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 30 minutes

Add Tabasco sauce to taste, and serve with crusty bread or your favorite cracker.

Have a not-so-traditional-kind-of-day. 


Grey and Brianna


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