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It is our version of comfort food. You need tomatoes boiled and crushed in the broth. This albondigas soup recipe was given to me from my mother-in-law.

Alright, don’t linger, let’s practice this albondigas menu with 19 materials which are surely easy to acquire, and we have to process them at the very least through 6 actions. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements of Albondigas:

1. Take 1 lb of ground turkey or beef
2. You need 1 c cooked, packed white rice
3. Make ready 3 cloves - crushed garlic
4. Need 1/4 c - chopped fresh parsley
5. Take 1 for large egg
6. Prepare 2 tsp for salt
7. Need 1 tsp - paprika
8. Provide 1 tsp - ground cumin
9. Take 1/2 tsp of fresh ground pepper
10. Make ready 1/4 tsp dried oregano
11. Give 1 tbsp of olive oil
12. Give 1-1/2 quarts chicken stock, plus more as needed
13. Need 1 - large carrot, chopped
14. Give 1/2 for an onion, chopped
15. Get 1 - small zucchini, chopped
16. Take 2 of tomatoes, chopped
17. Take 2 - small potatoes, peeled and chopped
18. Need 1 for avocado chopped (optional)
19. Require to taste - Salt and pepper

Spanish Meatballs in Tomato Sauce - Albondigas Recipe. Albondigas Soup Is A Delicious Mexican Recipe Filled With Meatballs, Vegetables And Spices! Packed Full Of Flavor, This Simple Albondigas Soup Is Sure To Become A Favorite. Caldo de Albóndigas is a traditional Mexican meatball soup, served in a light and healthy broth full of vegetables.

Albondigas making:

1. Preheat oven to 450 degrees. Lightly grease a baking sheet.
2. Mix ground meat, cooked rice, garlic, 1/4 c parsley, egg, salt, 1 tsp paprika, cumin, pepper, oregano, and olive oil in a bowl using a fork. Portion mixture with a 1/4 cup scoop and use your (wet) hands to shape into round meatballs then place onto prepared baking sheet. Bake in preheated oven until brown, about 15 minutes.
3. Pour chicken stock into large saucepan. Add potatoes, carrots, zucchini, onion and tomatoes and bring to boil. Reduce to a medium simmer, stirring occasionally, about 10 minutes.
4. Transfer meatballs to broth. Turn heat to high. Once broth returns to a boil, reduce heat to medium-low, cover and cook 20 minutes or until meatballs are no longer pink in center and vegetables are tender.
5. Serve over rice and sprinkle cilantro over top. Add avocado to top (optional).
6. All done! Enjoy 🙂

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