Sopa de Albondigas


Ian S. (the M18)

TVWBB Member
Sometimes we don't feel well, sometimes we are tired, but most of the times we're both! This soup is a great when you are not feeling well and it is fairly simple to make, the only pain being the immediate prep work, but other than that, just put everything together set the timer, vege out on the couch and wait for the soup to be done. Enjoy!

Sopa de Albondigas

A popular meatball soup

1 lb. extra-lean ground beef
2 eggs, beaten
1/2 can pimiento, chopped
1/3 cup loosely packed cilantro leaves, chopped
5-10 mint leaves, depending on how you like it flavored
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
Dash pepper
2 qts. beef broth
1 medium onion, chopped
2 medium carrots, diced
2 medium zucchini, diced
1/3 head cabbage, sliced
Makes 8 servings
• Mix beef, eggs, pimiento, cilantro, garlic, mint, cumin, salt and pepper in a large bowl. Mixture will be very soft. Form into balls about 1 inch in diameter.
• Heat broth in a large pot or Dutch oven until boiling. Lower meatballs gently into broth a few at a time. Bring to a boil again. Skim foam from surface. Add onion, carrots and zucchini. Bring to a boil; reduce heat. Simmer uncovered 25 minutes. Add cabbage. Cook 5 minutes longer or until all vegetables are tender. Taste and add salt if needed.