Homemade Albondigas Soup
Description
This albondigas soup is made with meatballs flavored with garlic and cilantro simmered in a seasoned broth with potatoes and carrots for a cozy meal.
Ingredients
•
1 pound ground beef
•
1 bunch cilantro, finely chopped
•
1 small onion, chopped
•
4 cloves garlic, minced
•
1 pinch garlic salt
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1 pinch onion powder
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salt and ground black pepper to taste
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cooking spray
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4 (14 1/2 ounce) cans chicken broth
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4 large carrots, cut into 1/2 inch pieces
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3 stalks celery, cut into 1 inch pieces
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3 potatoes, cubed
Directions
1
Gather the ingredients.
2
Place ground beef, 1/2 of the cilantro, 1/2 of the onion, garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper; mix gently until combined. Form meat mixture into golf ball-sized meatballs.
3
Coat a large skillet with nonstick cooking spray; warm over medium-high heat. Cook meatballs in the hot skillet until browned all over. Transfer meatballs to a plate and set aside. (Meatballs do not need to be fully cooked since they will finish cooking in the soup.)
4
Cook and stir remaining onion in the same skillet over medium-low heat until translucent, 8 to 10 minutes. Transfer onions to a large pot.
5
Pour chicken broth into the pot with onions. Stir in carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes.
6
Add meatballs and remaining cilantro; simmer for 30 minutes. Season with salt and black pepper.