Albondigas Soup

Submitted by: Cody Obst
A hearty Mexican vegetable and meatball soup with salsa!

Serves: 6

Preparation time:
Cooking time:

Ingredients

1 quart beef stock

1 clove of garlic
4 carrots, sliced
1 medium onion, diced
2 small potatoes, peeled and diced
2 celery stalks
anything else you want to add (corn, lentils, other veggies)
1 1/2 cups salsa, medium (I just used a whole jar of Tostitos Medium salsa)

1 1/2 pounds ground beef
1/3 cup seasoned dry bread crumbs
1/3 cup milk

chopped fresh cilantro (optional) (adds a LOT of flavour)

Method

In a large stock pot, sauté onion, carrots, and garlic in a little olive oil. Add potatoes, celery, (anything else you want to add), salsa, and beef stock and bring to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

In the meantime, mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in centre and vegetables are tender.

Serve with sprinkled cilantro for garnish.

NOTE: You may want to add more beef stock as this is a very hearty soup. I added more as some of it evaporated. Buy 2 boxes of beef stock.

CONVERSIONS
32 fluid ounces (2 pints = 1 quart) 950 millilitres (.95 litre)

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