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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.

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Alright, don’t linger, let’s approach this albondigas formula with 19 components which are absolutely easy to find, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.

Composition - Albondigas:

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

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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