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- Albondigas - Meatball Soup
-
- 1 1/2 lb extra lean ground beef
- 1/4 cup fresh cilantro, chopped
- 1/4 cup white rice, uncooked (not instant)
- to taste Lawry's seasoning
- to taste garlic powder
- pinch oregano (optional)
- 4 potatoes, peeled and quartered
- 3 large carrots, peeled and cut into large chunks
- 1/2 head cabbage, cut into four piece
- 1 small onion, whole
- 1 zucchini, cut into large chunks (optional)
- Directions
- Fill large soup pot (8 quarts) about 3/4 full of water and turn heat to high. In large bowl, mix together all the ingredients for the meatballs. Form into 2 - 3 inch balls and add to water as you form them. Add onion, season salt and garlic powder to water. Bring to a boil. If any grease or foam forms around the edges of pot, just skim off. Turn heat down to med-low and cook for 1 - 1 1/2 hours. Add cabbage, carrots, and zucchini and cook about 45 minutes or until veggies are almost done. Add potatoes and cook until done. If you don't like clear soup, you can add a small can or tomato sauce to the pot to give it some color. Note: sometimes the meatballs will be pink inside but don't worry, they are done. Serve in a bowl with a little fresh cilantro and lemon juice.
- Provided by:
- Christine Weekes, Farm Credit Services Southwest
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