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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 which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Albondigas Soup dishes that you just make.

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

Composition of Albondigas Soup:

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

Albondigas Soup step by step:

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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