Recipe by Kathy Nelson
"A rich, filling version of Mexican meatball soup. I make the meatballs ahead and freeze them to use as needed. Mild or hot salsa may be used; green chili salsa works particularly well!"
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lean ground beef
ground black pepper
chopped fresh basil
6 (14 ounce) cans
1 (8 ounce) jar
2 (14.5 ounce) cans
peeled and diced tomatoes
Tip for making meatballs: roll meat mixture out like a snake, and cut off same sized pieces. Use a colander to roll meat pieces around, this will make them round. Perfect, same-sized meatballs everytime!
Not very good, and a little disappointed
The secret of this soup is GREEN CHILE SALSA which was in the original recipe I used in 2002 from this site. This has been rewriten and changed to just salsa. Be sure to use the green salsa. It makes this soup. (My original review follows) --- This wonderful soup was good to the last drop. I served it to 9 people the first time I made it and everyone asked for the recipe. Will make this again real soon!
There seems to be a little confusion over the term "green chili salsa." When I submiatted the recipe, I used the term to mean salsa made with green chilis like Anaheims or jalapenos, not red chilis. I use Pace salsa, mild or medium, or a similar brand. Hope this helps, Kathy
Wow! This soup is fantastic! My husband's family is from Mexico and I didn't think I'd ever find a recipe that was as good as his mom's. But this is it! He was skeptical when he saw me tossing in bottled green salsa and cornmeal, but when he tasted it, he couldn't believe it!
I used low-sodium beef broth. For veggies, I added in 1 cup each of diced celery and carrots. I also added some cilantro and made it slightly spicy with a medium-hot green salsa. I cooked it for only 40 minutes after adding in the meatballs. Any longer would have made the vegetables and rice too mushy.
It heats up well the next day, too. YUM!!!
This is a great and simple soup to make. The only place I would really stray would be the rice. The original recipe calls for uncooked rice to be added to the soup. If you do this, the starches in the rice will thicken the soup base. Instead, take a 1/2 - full cup of cooked rice and add that to your meatball mixture. This adds a nice texture to your meatballs!
This is the BEST recipe for albondigas that I have found. Using medium salsa, I think, gives it just the right kick. It makes a huge pot though, so be ready for leftovers! I also used half chicken broth, and half beef broth with excellent results, as well as adding fresh chopped cilantro, and a little extra (cooked) rice. FANTASTIC!!!
Threw in cilantro where ever it called for basil & brown rice instead of white. It came out to be the best tasting soup! The flavor is outstanding.
* Percent Daily Values are based on a 2,000 calorie diet.
Albondigas Soup I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 174
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