Spicy Albondigas Soup Food

SPICY ALBONDIGAS

Steps:

• Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
• Bring chicken broth to a boil over medium heat in a large kettle.
• Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
• Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.

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 II

Steps:

• Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
• Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
• Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.

ALBONDIGAS

Steps:

• In a Dutch oven, cook onion, garlic and ½ cup tomato sauce with olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.

ALBONDIGAS

Steps:

• Mix together all the ingredients for the meatballs.
• Note: Although brown rice can be substituted for white rice, cooking times need to be longer.
• Form into small meatballs and set aside.
• Note: I use my two tablespoon Pampered Chef scoop to form uniform meatballs.
• In a large pot, combine all soup ingredients except zucchini and cilantro.
• Bring to a boil.
• Add meatballs slowly so stock remains boiling and meatballs do not stick together.
• Lower heat and simmer for 30 minutes, or until your rice is done.
• Add sliced zucchini and cilantro, simmering just until zucchini is tender.
• We like to eat this as a complete meal with a fresh loaf of bread.