Mexican Meatball Soup - Albondigas |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a great savory meat and vegetable soup with Mexican spices. I usually throw in some Spanish rice and serve with warm tortillas to dip in. My 4yo DD says it's Go Diego Go Soup. :) Ingredients:
1 lb lean ground beef |
2 garlic cloves, minced |
1 onion, minced |
1 slice day old bread, crumbled |
1 egg, lightly beaten |
2 tablespoons water |
4 cups hot water |
2 beef bouillon cubes |
1 1/2 teaspoons chili powder |
1/2 teaspoon dried oregano |
1 1/2 teaspoons ground cumin |
3 carrots, sliced |
1 green bell pepper, chopped |
2 stalks celery, chopped |
1 (14 1/2 ounce) can stewed tomatoes, with liquid |
3 -4 potatoes, cubed (optional) |
salt and pepper, to taste |
louisiana hot sauce, to taste |
Directions:
1. Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
2. Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
3. Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.
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