Pressure Cooker Albondigas Soup Food

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.

BEST ALBONDIGAS SOUP

Steps:

• 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 boil, and reduce heat and simmer for 10 minutes.
• Drop meatballs in the soup (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.

ALBONDIGAS SOUP

Steps:

• Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper.
• (If you use condensed beef broth [e.g., Campbell's], eliminate the salt in the meatballs and use 5 cans [10.5 ounces each] broth plus one quart water.) Bring to a boil and simmer 20 minutes.
• Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teas poon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well.
• Form into tiny, bite-size meatballs.
• Add meatballs and rice to broth.
• Simmer, covered, very slowly for 1 to 1 1/2 hours.
• Makes 8 -10 servings

PRESSURE COOKER ALBONDIGAS SOUP

Steps:

• Heat oil in the pressure cooker over medium heat& saute onions& garlic until soft.
• Add tomato sauce, stock and carrots and bring to boil.
• Mix meat, rice, egg and spices together and form into small meat balls.
• Drop meatballs into boiling stock.
• Seal cooker and bring up to high pressure.
• Stabilize pressure and cook for 10 minutes.
• Quick release.
• Serve with grated pepper jack cheese.

ALBONDIGAS SOUP

Steps:

• Saute onions for a bit with some olive oil, add the pico de gallo, and water to barely cover. Cook on low letting it reduce for about 20 minutes.
• Throw everything else together and cook until the potatoes are tender.