- Servings : 5
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
Submitted by Chris Bowden
(Upland Fire Department (California))
- 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
- Albondigas Soup
- 6 cups chicken broth (You can also use chicken bouillon and prepare as a broth)
- 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 (or more to taste)
- 1 teaspoon oregano (or more to taste)
- 1/2 cup cilantro chopped
- 1 large zucchini, sliced
Make the meatballs first: Combine everything and mix thoroughly. Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup). You should make around 20 to 24 meatballs, set aside.
Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot. Bring to broil, and reduce heat and simmer for 10 minutes.
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.
Add zucchini and cook 10 minutes.
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**