Albondigas Soup
Ingredients
- 1 1/2 pound lean ground beef
- 6 cloves garlic minced
- 2 egg beaten
- 3/4 cup fresh breadcrumbs
- 1 1/2 tsp salt
- 3/4 tsp freshly ground black pepper
- 3 tbsp olive oil
- 3 carrots diced
- 2 onion finely chopped
- 2 tomatoes seeded and diced
- 2 green peppers seeded and sliced
- 2 cups corn canned or fresh
- 3 cups cabbage thinley sliced
- 8 cups chicken stock
- 1 cup cilantro leaves
Instructions
- Start off by creating the meatballs for the soup. In a large bowl combined ground beef, garlic cloves, eggs, bread crumbs, salt and pepper to taste. Roll into small balls and place on a baking sheet. Place meatballs in the oven and bake at 400F degrees for 15 to 20 minutes.
- In a large pot combined, olive oil, carrots and onions. Sautés on medium to low heat until soft. This should take about 6 minutes.
- Add tomatoes, green peppers, corn, and cabbage to the pan and cook for about three minutes. Pour in chicken broth and bring to a boil. Reduce heat and add in meatballs. Simmer on low heat for 30 minutes to cook throughly. Gently mix in cilantro leaves. Add additional salt and pepper if desired.
- Scoop soup with ladle into warm bowls and serve.
- Enjoy!