Albondigas Soup

Submitted by Chris Bowden

(Upland Fire Dep.t, CA)

Ingredients

• 1/2 lb lean ground beef or ground turkey
• 1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
• 1 egg, beaten
• 2 garlic cloves, minced
• 1/2 carrot, grated
• 1/2 cup cooked rice
• 1/2 cup cilantro leaf, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon ground cumin
• SOUP
• 6 cups chicken broth (You can also use chicken bouillon and prepare as a broth)
• 1/2 cup onion, chopped
• 1 (16 ounce) can diced tomatoes (with nothing added)
• 1/2 teaspoon ground cumin (or more to taste)
• 1 teaspoon oregano (or more to taste)
• 1/2 cup cilantro chopped
• 1 large zucchini, sliced
• salt, pepper

Method

Step 1

Make the meatballs first: Combine everything and mix thoroughly

Step 2

Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup)

Step 3

You should make around 20 to 24 meatballs, set aside

Step 4

Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.

Step 5

Bring to broil, and reduce heat and simmer for 10 minutes

Step 6

Place meatballs in the soup using a slotted spoon (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly). Return to simmer and cook another 10 minutes.

Step 7

Add zucchini and cook 10 minutes.

Step 8

Season with salt and pepper, to taste. You could top the soup with cooked rice, or just by itself

**This batch can easily be doubled or tripled and tastes better the second day**