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Albondigas Soup cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you effortlessly, you may make it in simple actions. You may make it for friends or family events, and it could be provided at numerous standard functions perhaps. I am certain you will see lots of people who just like the Albondigas Soup dishes that you simply make.

Alright, don’t linger, let’s plan this albondigas soup formula with 22 components which are undoubtedly easy to receive, and we have to process them at the very least through 6 actions. You should invest a while on this, so the resulting food could be perfect.

Ingredients of Albondigas Soup:

1. Give - Meatballs
2. Need 2 lb - turkey, ground
3. Give 2 clove - garlic, minced
4. Prepare 2 tbsp ground cumin
5. Make ready 2 tbsp for dried orgegano
6. Take 1 tbsp for black pepper
7. Get 1/4 tsp for cayenne pepper
8. Provide Soup
9. Get 1 of shallot, minced
10. Take 3 clove for garlic, minced
11. Take 4 tbsp of extra virgin olive oil
12. Take 5 for carrots, chopped
13. Make ready 4 cup for cabbage, shredded
14. Get 2 1/2 cup for diced tomatoes
15. You need 6 cup chicken broth
16. Take 3 cup - water
17. Take 1 tbsp for cumin
18. Need 1 tbsp for dried oregano
19. Take 5 oz of El Pato Jalapeno Salsa
20. Provide for Optional Toppings (after soup has been cooked)
21. You need 1 for cilantro
22. Need 1 for avocado

Albondigas Soup start cooking:

1. In large bowl, mix all meatball ingredients and set aside.
2. In large soup pot, sauté the shallots and garlic in the olive oil until shallots are translucent.
3. Add the carrots, cabbage, tomatoes, chicken broth, water, cumin,and oregano, mix well and bring to boil.
4. Using your hands, form the meat into golf ball size meatballs and gently drop into the boiling soup. Turn the heat down to medium low and simmer for 20-25 minutes, stirring occasionally (gently not to break apart the meatballs).
5. Add El Pato, stir and simmer for another 5 minutes..
6. Serve with cilantro and/or avocado.

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