Traditional Albondiga Soup (Meatball Soup)
Why I Love This Recipe
I got this recipe from my boyfriend’s mother, Christine, who doesn’t like to cook. This is a woman who invites my mother over for Thanksgiving dinner with the expectation that she will do the cooking! I know, I know, why would anyone take advice from a non-cooker? The one redeeming thing about Christine is that while cooking isn’t her thing, she does love to eat great tasting food. And, the few things that is willing to cook are surprisingly good. These two factors combined make her okay to hang out in my kitchen. Try the recipe and you shall see.
Tip: Just about everything in this recipe can be adjusted to your liking. If you like extra zucchini and fewer potatoes, that’s okay. If you hate onions, that’s okay, too. Experiment. Be creative. After all, it’s your soup!
Ingredients You'll Need
2 lbs. ground hamburger meat (use less to make smaller batch; okay substitute with ground turkey)
¼ cup washed white rice (optional)
2-3 tsbp. chopped cilantro (optional)
1 tbsp. vegetable oil (okay to substitute with olive oil)
1 ½ cup sliced zucchini (thick and round slices)
1 cup chunky carrot pieces
1 cup sliced (larger chunks) Russet potatoes
3 tsp. chopped white onion (optional)
1 oz. can tomato sauce
2 tsp. chicken bouillon (for flavor)
1 pinch of salt (optional)
Set large pot of water to boil.
2. Brown hamburger meat in pan using medium flame. Add ¼ cup rice, 2-3 tsbp. chopped cilantro, 1 egg, and 1 tbsp. vegetable oil. Mix ingredients. When meat is fully cooked, turn off flame. Let cool; form round meatballs.
3. Add meatballs, 3 tsp. chopped white onion, 1 cup Russet potatoes, and 1 cup of chunky carrot pieces to boiling water. Boil at medium flame for 30 minutes.
4. Add 1 ½ cup sliced zucchini. Lower flame and cook for 15 minutes.
5. Add 1 oz. can tomato sauce, 2 tsp. chicken bouillon, and 1 pinch of salt. Cook for 10-15 minutes or until potatoes break apart easily. Serve hot. Store leftovers in the refrigerator or freezer. Enjoy!