In honor of Texas Independence Day, here’s a fantastic recipe for Albondigas Soup! I made this for the first time last night, and already it’s a family favorite–hearty without being heavy, and so tasty.
Meatballs
1 lb. ground beef
1 lb. ground pork
¾ c. long-grain uncooked rice
1 large onion, diced
28 oz. canned diced tomatoes
2 eggs
1 bunch cilantro, chopped
1 c. bread crumbs
Juice of 2 lemons
2 Tbsp. minced garlic
1 Tbsp. salt
1 Tbsp. pepper
2 tsp. comino
½ tsp. paprika
½ tsp. chili powder
½ tsp. cayenne pepper
Soup
1 Tbsp. olive oil
Bay leaf
2 c. chicken stock
3 carrots, peeled, sliced
2 zucchini, chopped into ½-inch chunks
Combine all meatball ingredients in large mixing bowl. Shape into 2-inch meatballs.
In large pot, sauté carrots and zucchini in olive oil. Add meatballs and bay leaf. Cover with chicken stock. Bring to boil; reduce heat. Simmer 45 minutes.
