Albóndigas Soup
Albóndigas is the Spanish word for meatballs, and here the meatballs are served in a tomato-based sauce for a hearty main-dish soup. If making ahead, cool, cover, and chill up to 2 days. Heat to simmering to serve.
How to Make It
Step 1
1
In a 4- to 5-quart pan, combine onion, carrot, tomatoes and their juices, 5 1/2 cups broth, and 1/2 cup water. Set pan over high heat and cover.
Step 2
2
Meanwhile, in a bowl combine remaining 1/2 cup broth, beef, rice, flour, egg, 1/4 teaspoon salt, and 1/2 cup cilantro. Mix with your hands to blend well.
Step 3
3
Uncover broth and vegetables and drop meat in 1 tablespoon portions into pan. When soup boils, reduce heat to a gentle simmer, cover pan, and cook 20 minutes.
Step 4
4
Stir remaining cilantro into soup and ladle into bowls. Add salt to taste.
Ingredients
1 onion (1/2 lb.), chopped
1 carrot (1/4 lb.), peeled and diced
1 can (14 to 15 oz.) chopped tomatoes
6 cups beef broth
1 pound ground lean beef
1/4 cup white rice
1/4 cup all-purpose flour
1 large egg
About 1/4 teaspoon salt
1 cup chopped fresh cilantro
Directions
Step 1
1
In a 4- to 5-quart pan, combine onion, carrot, tomatoes and their juices, 5 1/2 cups broth, and 1/2 cup water. Set pan over high heat and cover.
Step 2
2
Meanwhile, in a bowl combine remaining 1/2 cup broth, beef, rice, flour, egg, 1/4 teaspoon salt, and 1/2 cup cilantro. Mix with your hands to blend well.
Step 3
3
Uncover broth and vegetables and drop meat in 1 tablespoon portions into pan. When soup boils, reduce heat to a gentle simmer, cover pan, and cook 20 minutes.
Step 4
4
Stir remaining cilantro into soup and ladle into bowls. Add salt to taste.
Search All of Sunset's Recipes
The Latest
A Local Chef’s Tips for Having a Classic Weekend in Downtown L.A.
