Albondigas Soup
 
 
A hearty soup that is perfect for dinner with some crusty bread.
Author:
Recipe type: Entree
Ingredients
Meatballs
  • 1 pound ground pork (or chicken, turkey or beef)
  • 1 cup cooked white rice
  • 1 large garlic clove, minced
  • 1 egg
  • ¼ cup cilantro leaves chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
Soup
  • ¼ cup extra virgin olive oil
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 1 cup finely chopped onion
  • 1 cup finely chopped zucchini
  • 3 large cloves garlic, minced
  • 1 15-ounce can San Marzano tomatoes
  • 1 tablespoon tomato paste
  • 6 cups rich stock or broth
  • 2 cups cooked white rice
  • Salt and pepper to taste
Instructions
  1. Combine the pork with the rice, garlic, egg, cilantro cumin, salt and pepper. Form into small meatballs (I use a small ice cream style scoop for this) and place on a silicone lined baking sheet. Bake at 350 degrees for 20 minutes.
  2. While the meatballs are cooking, heat the olive oil in a stockpot and add the carrots, celery, onion, and zucchini; sauté on medium high for about 5 minutes, then add the garlic and sauté for another minute. Add the tomatoes, tomato paste, and broth and turn off heat until the meatballs are cooked.
  3. Drain the fat from the meatballs on a paper towel, then add them to the soup along with the other 2 cups of cooked rice.
  4. Bring to a boil, reduce to simmer, and cook for 10 minutes for the flavors to meld before serving in large soup bowls with some crusty bread.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2024/05/albondigas-soup/