Best Albondigas Soup Recipe

Ingredients for Best Albondigas Soup

• Lean Ground Beef
• Chorizo Sausage
• 1 large egg
• Garlic Cloves
• Carrot
• cooked rice (optional, for serving)
• Cilantro Leaf
• 1 teaspoon salt (plus to taste)
• Pepper
• Ground Cumin
• 8 cups chicken broth
• 1/2 cup finely chopped onion (plus 1/2 cup chopped for sautéing, optional)
• 2 stalks celery, chopped
• Diced Tomatoes
• 1 teaspoon dried oregano
• Cilantro
• 1 medium zucchini, chopped

How to Make Best Albondigas Soup

1. **Make the Meatballs:** In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup finely chopped onion, 1 egg, 1 clove garlic (minced), 1 tablespoon chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined.
2. **Form Meatballs:** Roll the meat mixture into 20-24 meatballs, about 1 inch in diameter. Set aside.
3. **Sauté Aromatics (Optional):** In a large pot or Dutch oven, lightly sauté 1/2 cup chopped onion and 2 stalks celery (chopped) in 2 tablespoons olive oil over medium heat for 5 minutes, until softened. This step adds depth of flavor but is optional.
4. **Build the Broth:** Add 8 cups chicken broth, 1 (28-ounce) can crushed tomatoes (with their juice), 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/4 cup chopped fresh cilantro to the pot.
5. **Simmer the Broth:** Bring the broth to a boil, then reduce heat to low and simmer for 10 minutes.
6. **Add Meatballs:** Gently add the meatballs to the simmering broth.
7. **Cook Meatballs:** Reduce heat to maintain a gentle simmer and cook for another 15 minutes, or until the meatballs are cooked through.
8. **Add Zucchini:** Add 1 medium zucchini, chopped, to the soup. Simmer for 10 minutes, or until the zucchini is tender.
9. **Season and Serve:** Season the soup with salt and pepper to taste. Serve hot, topped with cooked rice (optional). Enjoy!