Albondigas Soup

Wow, it's Foodie Friday again! Where did the week go? Well, friends, I've been really busy this week with a Kindergarten graduation, a 5th grade promotion, and preparing for a high school graduation in a few days. Whew! But I can't stay away from my blog for too long, so here I am again with a simple, healthy, and delicious recipe to share with you. This time we're heading south of the border for Albondigas Soup, a hearty Mexican meatball soup. Please be sure to visit Designs by Gollum for more yummy entries.

Here's my beloved pot again.

Let's take a peek inside. Can you see some of the ingredients in all this steam?

Let me make it easier for you.





And here's the finished product garnished with a little sprig of cilantro.

It has a "been simmering on the stove all day" taste, but actually takes only a few minutes from start to finish. It's sure to be a crowd pleaser. I hope you give it a try!

Albondigas Soup

1 pound lean ground beef
1 egg
1 T seasoning salt
1 t garlic powder
1 t pepper
1/4 C uncooked rice

10 - 12 cups of water
1 can diced tomatoes or 3 diced fresh tomatoes
2 bay leaves
beef boullion cubes or Knorr's beef base
1/2 onion diced
4 carrots sliced
4 celery stalks with leaves, sliced
4 potatoes cubed
2 zucchini or mexican squash sliced

Combine first 6 ingredients and form into meatballs.

Add water into large pot along with tomatoes, bouillon cubes, bay leaves, onion, carrots, and celery. Bring to boil and simmer for 10 minutes. Add meatballs one by one, then add potatoes. Simmer covered for 20 minutes. Add zucchini and simmer for 5-7 minutes. Adjust seasoning by adding more bouillon cubes or beef base. Garnish with cilantro and serve with warm flour or corn tortillas.

Serves 6

Till next time,