Sopa de Albondigas (Mexican Meatball Soup)

Albondigas is Spanish for meatballs and at our house, we love Mexican Meatball Soup. The original recipe came from the Los Angeles Times Food Section. We have experimented and changed it along the way. I think you will like the Glen's Place version of this Sopa de Albondigas. Vary the amount of veggies if desired. Add water to the broth if you need more liquid.

What You Need

1 1/2 pounds lean ground beef
1 cup soft breadcrumbs
1/4 cup milk
1 egg
1 teaspoon seasoned salt
2 tablespoons uncooked rice

3 14-ounce cans chicken broth
1 can condensed beef consommé
1 can diced tomatoes
1 large onion. chopped
3 stalks celery, diced
3 carrots cut into 1/2 inch diagonal slices
2 small zucchini, cubed
1/4 cup chopped cilantro
1 teaspoon oregano leaves
1/2 teaspoon crushed red chili peppers, or to taste

Here's How

Combine breadcrumbs, milk, egg, seasoned salt, and 2 tablespoons uncooked rice. Mix with ground beef. Chill 15 minutes. In an 8-quart kettle, combine chicken broth, consommé, tomatoes, onion, celery, carrots, zucchini, cilantro, oregano, and chili peppers. Bring to a boil, cover, reduce heat and simmer 15 minutes. Shape meat mixture into 24 or more meatballs. Add to soup. Cover and simmer 30 minutes or until meat is done. Makes 8 main dish servings.

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