Albondigas Soup

Albondigas Soup, originally uploaded by Sweet Sugarplums.

I love soup. There's nothing more comforting than a pot of soup simmering on the stove, creating wonderful smells wafting throughout the house. This is one of the best albondigas soups I've had; better than most restaurants. The chorizo and cilantro give it an authentic flavor. If desired, add some chopped zucchini during the last 10 minutes.

This recipe was posted on RecipeZaar by RuizA. It has a 5 out of 5 star rating based on 19 reviews.

BEST ALBONDIGAS SOUP
Serves 8

2/3 pound ground beef, 95% lean
1/3 pound chorizo, casing removed
2 egg whites
2 cloves garlic, minced
1/2 carrot, minced
1/2 cup cooked white rice
1/2 cup cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin

6 cups low sodium chicken broth
1/2 cup onions, chopped
3 stalks celery, cut in chunks
2 carrots, sliced
2 roma tomatoes, 2-3, diced
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
salt
pepper

Make the meatballs first: Combine everything and mix thoroughly. Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup). You should make around 20 to 24 meatballs, set aside.

Combine chicken broth, onion, celery, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot. Bring to broil, and reduce heat and simmer for 10 minutes.

Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly). Return to simmer and cook another 20 minutes.

Season with salt and pepper.

The broth becomes a little greasy from the chorizo. If possible, strain the broth, degrease, and return all to the pot.

You could top the soup with cooked rice, or serve it just by itself.

Per Serving: 319 Calories; 9g Fat (31.7% calories from fat); 21g Protein; 23g Carbohydrate; 5g Dietary Fiber; 27mg Cholesterol; 841mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat.