How To Make Mexican Meatball Soup - Instant Pot Albondigas Soup Recipe
Have you tried Mexican meatball soup? Albondigas Soup is a classic Mexican soup that's hearty, comforting and full of flavour. ????
Full Recipe + Directions on Instant Pot Albondigas Soup:
Although Albondigas originated from Spain and typically enjoyed as tapas, the Mexican version is quite different with the meatball being made of one type of meat (beef, chicken, turkey, pork or veal), rice and herbs and served in a tomato soup/stew. ????
Get a taste of Mexico with this easy homemade albondigas soup stew!
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How to Make Wonderful and Easy Meatball Soup
Meatball Soup is my favorite soup. Simple and easy recipe.
INGREDIENTS for meatball
16 oz (1 LB) (454g) ground pork
1 onion (chopped into small pieces)
1 tsp salt (or to taste)
1 tsp black pepper (or to taste)
1 tsp vegeta (or to taste)
Place ground pork into a large bowl. Add onion. Add the salt, black pepper and vegeta. Mix well. Make meatballs by rolling them in your hands.
INGREDIENTS for sauteed vegetables
3 tbsp extra-virgin olive oil
1 onion (chopped into half rings)
1 carrot (chopped)
1 sweet green peppers (chopped)
1 tsp vegeta
Heat a skillet over medium high heat. Add the olive oil. Add the onion, saute until golden, stirring occasionally. Add the carrot, saute until golden, stirring occasionally. Add the sweet green onion, saute until golden brown, stirring occasionally. Add the vegeta, stirring occasionally. Remove from heat.
INGREDIENTS for soup
2 liters of water
1 cube of chicken flavor bouillon
1 potato (chopped into small pieces)
1 tbsp rice
1/2 tsp vegeta
1/2 tsp black pepper
Fresh parsley (chopped)
Fresh dill (chopped)
3 Bay leaf
Put water in a pot and bring to boil. Add the sauteed vegetables. Add one cube of chicken flavor bouillon. Toss your meatballs in the pot. Bring to a boil and cook over medium heat 15 minutes or until meatballs are cooked through and floating at the top. Cover the pot.
Add the potato. Add the rice. Cover the pot. Bring to a boil and cook over medium heat 15 minutes.
Add the black pepper and vegeta. Add fresh parsley and fresh dill. Add Bay leaf. Cover the pot and cook 5 minutes.
When soup is ready, put it in your bowl and serve with fresh parsley.
Bon Appetit!
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Have a nice time!
#meatballs#soup
Zuppa Toscana | Better Than Olive Garden #onestopchop
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Ingredients
6 oz bacon, chopped1 lb Italian Sausage, preferably spicy or hot1 medium head garlic, 6-8 large cloves, peeled and minced 1 medium onion, diced
6 cups chicken broth/stock, (48 oz)4 cups water, (32 oz)5 medium russet potatoes, peeled and chopped into 1/4 thick pieces1 kale bundle, leaves stripped and chopped (6 cups)
2 cups whipping cream
1 Tbsp Italian or garlic and herb seasoning Salt and black pepper to taste
Parmesan cheese to serve, optional
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Caldo De Albondigas // Mexican Meatball Soup ❤️
I can’t tell you enough about this delicious CALDO DE ALBONDIGAS, it is a Mexican Meatball Soup that is loaded with flavor. It is hearty with pillowy soft beef meatballs that are perfectly seasoned and vegetables, you will put this down on your list of favorites. I love to prepare this soup, especially on chilly or cold days, the unique flavor of the smoky chipotle pepper and it’s adobo sauce take it to a whole new level, it’ll have a subtle hint of heat that takes it to a new level, but you can add the Smokey flavor with the adobo sauce and leave the chipotle pepper out too. I love adding a few pieces of a sweet potato to give it a hint of sweetness that will be the perfect balance with everything else. I side it with Mexican rice and freshly made corn tortillas. I hope you give it a try. ❤️
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INGREDIENTS—————————-
1 1/2 lbs. lean ground beef
1/2 Small chopped onion
2 green onions chopped (green and white part)
1/2 small green bell pepper (orange or yellow or Anaheim)
1 large Celery rib (finely chopped)
2 large Roma tomatoes (diced small)
1 large russet potato (diced medium/large)
1/2 Small sweet potato (diced like potato)
1 Chayote (peeled and diced) optional
2 medium Carrots (bite size pieces)
2 Small/medium Mexican squash OR zucchini (diced)
Small bunch chopped Cilantro
1/3 C. Partially cooked rice (i used jasmine)
2 Tbsp Canola oil
Salt and Pepper to your liking
12 C. Beef broth (i made mine with KNORR beef bouillon
MEATBALLS———————————-
1 1/2 lbs. lean ground beef
1/4 Onion (finely chopped )
4 sprigs Mint chopped ( leaves only)
1 tsp Onion powder
1 tsp garlic powder
1/2 tsp ground cumin
Salt as needed
Pepper as needed
1/3 C. Partially cooked rice
3/4 tsp mexican oregano (optional )
2 large eggs
MOLCAJETE SPICES————————————
3/4 tsp whole cumin
3/4 tsp peppercorn
2 large Garlic Cloves
1 C. Water
1/4 tsp salt (optional) helps to grind
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#albóndigas
#albondigas
#soup
Meatball Soup | Budget Meals
#meatballs #meatballsoup #gingersnapkitchen
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This meatball soup recipe is has a delicious tomato-based broth with meatballs (obviously), Italian seasonings, elbow macaroni , fresh spinach, caramelized onions, and red bell peppers. My family absolutely loved it, especially topped with grated Parmesan cheese, a scoop of ricotta cheese, and a sprinkling of red pepper flakes. The flavors are very approachable — even the kids loved it.
The recipe I made contains a small amount of hot sauce and red pepper flakes, but it wasn’t spicy at all — Just very, very delicious!
#homemadesoup #budgetrecipe #feedyourfamily #feedacrowd #italianrecipes #tomatorecipes #souprecipes #meatballrecipes #pantryrecipe #crowdpleaser #kidfriendlysoup #kidfriendlyrecipe
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Ingredients
2 tsp olive oil
Meatballs
1 egg
½ cup heavy cream
1/2 cup breadcrumbs
¼ cup Parmesan cheese, finely grated
3 cloves garlic, finely minced
1 tsp salt
½ tsp pepper
½ lb. ground beef (chuck)
½ lb. ground breakfast sausage
Soup
1 Tbs butter
1 medium yellow onion, diced
½ red bell pepper, diced
3 cloves garlic, minced
2 tablespoons tomato paste
3 cups chicken broth
1 ½ cups beef broth
1 (28 oz.) can crushed tomatoes
1 tsp hot sauce, optional
1 tsp Worcestershire sauce
½ cup heavy cream
2 cups fresh spinach leaves
1 cup dry pasta, I used elbow macaroni
Seasonings
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon mustard powder
½ tsp red pepper flakes
Toppings
8 oz. Ricotta cheese
½ cup Parmesan cheese
Red pepper flakes
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