Albondigas (Meatball soup)

    (3)
    1 hour 25 min

    Beef meatballs are simmered with lots of fresh vegetables in this Spanish-style soup that's perfect for a cold, rainy day. You can use whatever vegetables you prefer, such as peppers, butternut squash, sweetcorn, etc.


    1 person made this

    Ingredients
    Serves: 12 

    • Stock
    • 3L water
    • 700ml tomato passata
    • 1 onion, quartered
    • 4 tablespoons chicken stock granules
    • 3 cloves garlic, minced
    • 1 tablespoon dried oregano
    • Meatballs
    • 1.3Kg lean beef mince
    • 3 eggs
    • 120ml tomato passata
    • 45g uncooked white rice
    • 10g chopped fresh coriander
    • 1 tablespoon seasoned salt
    • 1 tablespoon dried oregano leaves
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic granules
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon ground cumin
    • Additional ingredients
    • 10 small baby potatoes
    • 5 large carrots, sliced diagonally
    • 5 celery stalks, sliced diagonally
    • 2 courgettes, chopped
    • 140g shredded green cabbage
    • Optional
    • 1 lemon, sliced into wedges
    • 2 avocados, chopped
    • 10g freshly chopped coriander

    Method
    Prep:40min  ›  Cook:45min  ›  Ready in:1hr25min 

    1. Pour water into a large stockpot over high heat. Stir in 700ml tomato passata, onion, chicken stock granules, garlic and 1 tablespoon dried oregano. Bring stock to the boil.
    2. Combine beef mince, eggs, 120ml tomato passata, white rice, 10g chopped coriander, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic granules, black pepper and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
    3. Scoop up a little of the beef mixture and form into meatballs. Lower gently into boiling stock. Repeat with remaining mixture.
    4. Stir potatoes, carrots and celery into the stock. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in courgette and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
    5. Serve with a squeeze of lemon juice and garnish with avocado and fresh coriander.

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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    0

    I made it and my husband loved it. Yummy on a cold rainy day. Thanks  -  17 Apr 2017  (Review from Allrecipes US | Canada)

    by
    0

    Loved it and so did my boyfriend. I changed it up a bit. I used already made chicken broth and also used baby zucchini and carrots. I used about 1/2 cup Kale instead of cabbage too. He want me to make this every week! OMG! Haha  -  07 Apr 2017  (Review from Allrecipes US | Canada)

    by
    0

    We liked these albondigas and thought the soup was very tasty. I left out the zucchini and cabbage only because we're not used to having them in our albondiga soup. Other than that, absolutely delicious.  -  05 Mar 2017  (Review from Allrecipes US | Canada)

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