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We hope you got insight from reading it, now let’s go back to albondiga soup recipe. To make albondiga soup you only need 16 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Albondiga soup:
- Use 14 oz beef broth
- Get 46 oz chicken broth
- You need 15 oz whole kernal southwest corn w/ peppers
- Prepare 15 oz peas and carrots
- Take 10 oz diced tomatoes and green chilies
- You need 1 can diced tomatoes
- Get 1 can chipotle peppers in adobo
- Use 1 can Tomato sauce
- Take 2 lb lean ground beef
- Use 1 cup white or jasmine rice-uncooked
- Provide 3 tbsp dried crushed mint
- Use 2 eggs
- You need 6 tbsp breadcrumbs
- Take 2 dash dried onion
- Take 1 salt and pepper to taste
- You need 2 dash garlic powder
Steps to make Albondiga soup:
- Blend to to sauce, diced tomatoes and chipotle peppers together to create sauce. At this time I add a little garlic powder too. About 2 dashes also.
- Add broths, tomatoes w/ chiles and sauce to pan. Let simmer while you make the meatballs.
- In a large mixing bowl, add hamburger meat, onions, mint, uncooked rice, salt and pepper, egg, and breadcrumbs. Mix all together and form into medium sized balls.
- Preheat oven to 350* Line a baking sheet with aluminum foil. Spray with nonstick spray. And add meatballs uncovered. Cook on high 350 for about 20 minutes or until meatballs are no longer pink inside. Its OK if they get a bit crispy on the outside they will continue cooking in the soup.
- Add the rest of the Ingredients to the pot and continue to simmer while meatballs are in oven. Right before meatballs are do e bring your soup to a boil. Drop meatballs one by one Into soup. Boil for 5-7 minutes. Reduce heat to simmer and cook for 20-30 minutes.
- Serve with any toppings you would like. I personally make it even hotter and add Valentina hot sauce to my bowl and some sour cream. Yummy!
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