Barley Albondigas Meatball Soup Food

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

Steps:

• Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
• Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
• Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
• Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
• Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

BARLEY ALBONDIGAS (MEATBALL) SOUP

Steps:

• To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil.
• Add 1 cup pearl barley and return to boil.
• Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
• Makes about 3-1/2 cups.
• For Meatballs: Combine all ingredients and form into small walnut-size meatballs.
• Refrigerate until ready to use.
• For Soup: In large soup pot, combine all ingredients except cilantro.
• Bring to a boil and simmer for 30 minutes.
• Carefully add meatballs and continue to cook 20 minutes longer.
• Stir in cilantro and serve.

MEATBALL SOUP

Steps:

• Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
• While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
• Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
• Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
• Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

MEXICAN MEATBALL SOUP

Steps:

• In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
• In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
• Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.

ALBONDIGAS SOUP

Steps:

• Heat oil in a heavy saucepan over medium heat.
• Add onion and minced garlic and sauté until tender, about 5 minutes.
• Add pato sauce (or tomato sauce if you cant find el pato), diced tomatos and broth. Bring to a low boil and add bay leaves, celery, string beans, green chilies and jalepeno.
• To prepare meatballs mix rice into meat, adding mint leaves salt and pepper.
• last add the egg, combine well.
• Form meat into 1 inch balls & lightly brown in a skillet to lock in juices.
• Return soup to a gentle simmer and add meatballs & zucchini.
• Cover and simmer for ½ hour.
• Add pinches of oregano and salt and pepper if needed.
• Garnish with cilantro & lemon juice.

HOMEMADE ALBONDIGAS SOUP

Steps:

• Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
• Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
• Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.