"Spicy meat ball soup." — Beatrice Goldiano
Watch video tips and tricks
lean ground beef
beef bouillon cube
green bell pepper, chopped
1 (14.5 ounce) can
1/2 medium head
crushed red pepper flakes
salt and pepper to taste
I discovered this one a while back and it's terrific! I've made it at least 10 times now and what's wonderful about this recipe is that when you follow the directions, and you take that first taste, it's perfect. I read the other reviews and i agree, 4 cups is not alot of water, but the vegetables will release alot of water; however, I use two KNORR SWISS beef boullion cubes which makes 2 cups of broth per cube, and i add an additional two cups of water, totalling six cups when i start out. This leaves me with plenty of broth. Another thing though, is if you like spicy, just remember, the cabbage tends to get sweet when you cook it, so you might consider leaving it out, but since I'm a gringo, I'm not a fan of burn my mouth out spicy food, so this soup is the perfect balance and absolutely delicious. Oh, and one other thing, I found that by chopping up some fresh cilantro and sprinkling it on top of each bowl when i serve it adds a real fragrant and authentic finish to this soup. Try it, and you'll never eat this soup againwithout it . Thanks Beatrice for making me happy.
This was ok. The broth was nice and spicy but the meatballs were a little bland. I increased the boullion to 3 cubes and water to 6 cups because initially there didn't seem to be enough broth. If I made again I would probably add a little rice to it. I simmered it for an hour just to make sure the meat was done.
Great soup! Thanks for the recipe!
I really liked this. The first time I made it as is. The second time I used 1 tsp cumin powder, no seeds, 3 cups chopped cabbage, rather than wedges and added a 1/2 cup frozen corn. It's a very pretty, tasty, spicy soup. Absolutely will make it again. It's perfect for the -20C temperatures were having here!
This was VERY tasty! The meatballs did tend to fall apart a bit while cooking in the broth, but it didn't matter because the flavor was sooooo good! The leftovers were equally enjoyable!
Excellant! I used broth rather than boullion. Wouldn't hurt to add 1-2 cups more liquid but it turned out great and was easy to make.
Super yummy. I didn't add the cabbage because I didn't have any, and since we have little ones, I skipped the pepper flakes. I did use 2 more cups of water (with added bouillon.) Everything else stayed the same. I don't know how big "tiny" is, but I made my meatballs about an inch each. Next time I'll make them a bit smaller so they will be bite-size for the kids.
My entire family liked this recipe, so I will be adding this recipe to my collection. (esp. for cold winter nights!) Yum!
I have been looking for this recipe for 10 years! It is fabulous!
* Percent Daily Values are based on a 2,000 calorie diet.
Albondigas Soup II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 295
** Calories from Fat: 155
This classic Mexican meatball soup is surprisingly simple to make.
Making this chicken taco soup is a snap in the slow cooker.
See how to make Italian vegetable soup with ground beef and beans.