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Albondigas Soup cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you quickly, it could be created by you in simple actions. You may make it for friends or family 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 which you make.

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

Composition for Albondigas Soup:

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