Super Simple Albondigas (Mexican Style) Meatball Soup

 

This is my version of a delicious soup that
is served in many Mexican restaurants. I use
different vegetables than other recipes call
for, but the result is very flavorful & satisfying.

Ingredients:

2 teaspoons olive or avocado oil

1 large red or orange bell pepper (1 1/2 cups), chopped

1 large yellow bell pepper (1 1/2 cups), chopped

4 cloves garlic, minced

2 (10 ounce) cans Rotel tomatoes & mild green chiles

5 cups water

2 teaspoons Better Than Bullion Roasted Beef Base

2 teaspoons dried minced onion

1 teaspoon dried cilantro leaves

1/4 teaspoon salt

1 teaspoon dried oregano leaves

35 homemade meatballs*

5 tablespoons sour cream, optional

5 ounes finely chopped avocado, optional

7 1/2 tablespoons finely chopped green onions (white & green parts), optional

Method:

Add the oil to a Dutch oven and heat over medium-low heat. Add the bell peppers and garlic. Stir and saute over low heat for 3 to 5 minutes. Stir in the Rotel, water, bullion, minced onion, cilantro, salt and oregano. Over medium-low heat, bring to a soft boil and then reduce heat to low. Simmer on low for a minimum of 30 minutes. (I allowed to simmer for 1 hour and 30 minutes.) Add the meatballs and simmer for an additional 30 minutes. 

Makes five 1 1/2 cup servings with 7 meatballs with vegetables & broth. If desired, garnish each serving with 1 tablespoon of  sour cream, 1 ounce of avocado and/or 1 1/2 tablespoons chopped green onions.

*Meatball recipe:

Ingredients: 

1 pound ground beef, turkey, chicken, lamb, pork (or a mixture of meats)

1/4 cup fine dry bread crumbs

1/4 cup milk

1 egg

1/4 teaspoon salt

1/3 teaspoon garlic powder

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried cilantro leaves

Method:

Preheat oven to 500*. Combine the meat, crumbs, coconut milk, egg and spices. Mix and shape into balls about the size of large marbles. Arrange on lightly greased foil lined shallow baking pans. Bake for 5 minutes or until lightly browned and cooked through. 

Transfer to a cooling rack to drain off any drippings. Makes 36 small meatballs.

Notes: I created this recipe for a family dinner 

and it was quite popular!