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Spicy Albondigas
Spicy Albondigas
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Spicy meatball soup with rice-stuffed meatballs in a rich and flavorful broth packed with veggies.
Ingredients:
  • 2 pounds ground beef
  • 0.5 cup uncooked white rice
  • 0.25 cup bread crumbs
  • 1 large egg
  • 2 teaspoons ground cumin
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon salt
  • 10 cups chicken broth
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 1 (8 ounce) can tomato sauce
  • 1 (7 ounce) can diced green chiles, drained
  • 4 medium carrots, sliced
  • 4 stalks celery, sliced
  • 0.5 large onion, chopped
  • 1 bunch cilantro leaves, chopped
  • 1 teaspoon dried oregano
Instructions:
  • Combine ground beef, uncooked rice, bread crumbs, egg, cumin, garlic powder, and salt in a large bowl, ensuring everything is thoroughly mixed.
  • Begin making the soup by bringing the chicken broth to a boil in a large stockpot over medium heat.
  • Shape the beef mixture into 1-inch meatballs using 1 1/2 tablespoons of the mixture for each meatball.
  • Once the chicken broth is boiling, lower the heat to a gentle simmer. Add the meatballs and let them cook through for about 20 minutes.
  • Combine diced tomatoes, tomato sauce, and diced chiles in a pot. Stir in carrots, celery, onion, cilantro, cumin, oregano, and garlic powder. Let the soup simmer for about 1 hour until vegetables are tender and flavors are well combined.

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