The April 2010 Issue of Cuisine at Home had a series of recipes that caught my eye: Mini-Bacon Meatballs (which are used in this soup- Separate entry to follow with Meatball recipe) The name of the soup is actually Albondigas Soup, but I won’t do it justice pronouncing it properly, so for this purpose it is Meatball Soup. My husband at first thought it was an interesting (not always a good thing) soup, but it grew on him as he ate it. The flavors are really good in this soup. The only change was that I used Chicken broth instead of beef – only because I grabbed the wrong box of broth and I did not add any water but used chicken broth instead for extra flavor I also increased the liquid from 4 cups to 5-6 because my family is larger than 4 servings.
It is a quick soup to put together once you have your prep work done -30 minutes. We will make it again.
Albondigas Soup (Meatball Soup)
adapted from Cuisine at Home April 2010 Issue page 49
Serves 4 (7 cups)
- 1 cup diced onion
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp chili powder
- 5-6 cups beef broth (chicken will work in a pinch- can also use 2 cups of water)
- 2 (6 inch) corn tortillas
- 1 cup grape tomatoes, halved (divided use)
- 1 1/2 cups frozen corn kernels
- 2 cups (8 oz package) sliced white mushrooms
- 1 recipe Mini-bacon Meatballs, thawed
- salt, to taste
- pepper, to taste
- juice of one lime
- 2 Tbsp chopped fresh cilantro
- sour cream (optional)
Cook chopped onion in olive oil over medium high heat for about 5 minutes until softened. Add garlic and chili powder and stir and cook for another minute. Add broth (and water if using) tortillas and 1/2 cup grape tomatoes. Simmer soup for 5 minutes. Use a blender to blend the soup and return it to the soup pot. (I used my hand immersion blender – it truly is my favorite kitchen tool) Skim off any tomato skins that float to the top of the soup.
Add remaining grape tomatoes, corn, mushrooms, and meatballs. Simmer over medium heat for another 5 minutes. Season with salt and pepper, cilantro and lime juice.
Ladle the soup into bowls and garnish with extra cilantro, and sour cream if desired.