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A Cooking Adventure with Thom

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Albondigas Soup

Servings: 8-10




This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.



1⁄2 lb lean ground beef
1⁄2 lb chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
2 garlic cloves, minced
1⁄2carrot, minced
1⁄2 cup cooked rice
1⁄2 cup cilantro leaf, chopped
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 teaspoon ground cumin

Albondigas Soup
6 cups chicken broth (I usually use nonfat and low sodium)
1⁄2 cup onion, chopped
3 stalks celery, cut in chunks
1 (16 ounce) can diced tomatoes (with nothing added)
1⁄2 teaspoon ground cumin
1 teaspoon oregano
1⁄2 cup cilantro
1 large zucchini, sliced

Cooking Method

1. Make the meatballs first: Combine everything and mix thoroughly.
2. Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
3. You should make around 20 to 24 meatballs, set aside.
4. Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
5. Bring to broil, and reduce heat and simmer for 10 minutes.
6. Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
7. Return to simmer and cook another 10 minutes.
8. Add zucchini and cook 10 minutes.
9. Season with salt and pepper, to taste.
10. You could top the soup with cooked rice, or just by itself.

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