Homemade Albondigas Soup Recipe

Homemade Albondigas Soup Recipes

  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins


Original recipe makes 8 cups

  •  1 pound ground beef
  •  1 bunch cilantro, finely chopped
  •  1 small onion, chopped
  •  4 cloves garlic, minced
  •  1 pinch garlic salt
  •  1 pinch onion powder
  •  salt and ground black pepper to taste
  •  4 (14.5 ounce) cans chicken broth
  •  4 large carrots, cut into 1/2 inch pieces
  •  3 stalks celery, cut into 1 inch pieces
  •  3 potatoes, cubed


  1. 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.
  2. 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.
  3. 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.
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