Hearty Albondigas Soup

By Erika Kotite
January 10, 2013
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Author Notes: I discovered this wonderful tomato-based soup while living in New Jersey. The regional paper published a version made by Oz Blackaller, owner of Cueva Bar in San Diego. I just upped the "hearty" factor a notch or two.Erika Kotite

Serves: 6 plus lots of leftovers

Meatballs (Albondigas)

  • 2 pounds ground beef
  • 2 shredded carrots
  • 1 cup finely shredded greencabbage (Napa or Savoy)
  • 3 cloves garlic, smashed
  • 1/2 tablespoon chipotle powder
  • 2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon ground oregano
  • 1 egg
  • 2 cups finely chopped onion

Tomato broth

  • 6 cups tomato sauce
  • 12 cups water
  • 2 tablespoons chicken bouillon granules
  • 1 teaspoon garlic, smashed
  • 2 cups cooked white rice
  1. For the meatballs: Combine everything in a large bowl. Roll albondigas about 1 1/4 inches in diameter. Place on baking sheet and store in refrigerator.
  2. For soup: Bring tomato sauce, water, bouillon and garlic to a boil. Add meatballs one at a time. Lower heat and simmer for about one hour.
  3. Add rice and continue to simmer until heated through.
  4. Place four meatballs in each bowl and then soup. Serve with warm corn tortillas and a cabbage and carrot salad.

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