Mexican Meatball Albondigas Soup
- 1 tbsp vegetable oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp dried oregano, preferably Mexican
- 1/4 tsp cumin seeds, toasted and ground (or ground cumin)
- 6 cups beef stock
- 2 cups crushed tomatoes
- 1 canned chipotle chile plus 1-2 tsps adobo sauce
- 2 carrots, grated
- 1 tsp salt
- 1/2 cup grated zucchini
- 1/4 cup uncooked rice
- 1/2 lb ground beef
- 1/4 lb bulk chorizo or ground pork
- 1/4 cup grated zucchini
- 1 egg
- 1 clove garlic, minced
- 1 stale small corn tortilla, processed to crumbs
- 1 tbsp fresh cilantro, minced
- 1/2 tsp salt
- 1/4 tsp cumin seeds, toasted and ground (or ground cumin)
- 1/4 tsp dried oregano, preferably Mexican
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (2)
- Chipotle chile plus, canned (1)
- Cilantro, fresh (1 tbsp)
- Cumin (1/2 tsp)
- Garlic (4 cloves)
- Marjoram, dried (3/4 tsp)
- Onion, medium (1/2)
- Tomatoes (2 cups)
- Zucchini (3/4 cup)
- Meat
- Chorizo or ground pork, bulk (1/4 lb)
- Ground beef (1/2 lb)
- Canned Goods
Beef stock (6 cups)
- Cooking & Baking
- Salt (1 1/2 tsp)
- Vegetable oil (1 tbsp)
- Pasta & Grains
- Rice (1/4 cup)
- Bread & Baked Goods
- Stale small corn tortilla (1)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on userealbutter.com
Social Stats
58.0Rating
1-100
1-100
9Tweets
46Facebook
Shares
Shares
1StumbleUpon
Views
Views
630PinterestPins
Recipe Stats
Published December 1, 2011 (1 year ago).
68 people saved this recipe.
