The meatballs are simmered in the broth so it's a one-pot meal, or keep reading to find out how to convert this to a slow-cooker recipe.


To begin, make the meatballs by combining one pound of ground beef, 1/3 cup of uncooked rice, one teaspoon of salt and one raw egg. Squish it all together with your hands, then form the meatballs.



Bring three quarts of chicken broth (or use a combination of broth and water) to a simmer and gently add the meatballs. Simmer for about 20 minutes. About halfway through, the meatballs will rise to the top of the broth.


While the meatballs are simmering, chop the celery, garlic, onions and carrots.


Add the chopped vegetables to the broth. Add a can of diced tomatoes and the spices - everything except the spinach - and continue simmering for another hour and 15 minutes.

Add the spinach and simmer for an additional 15 minutes.

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Provide sour cream, shredded cheese, guacamole, and/or cilantro as toppings. Serve with warm flour tortillas or homemade bread. Warm, homemade bread goes with anything!

Albondigas Soup

Ingredients:

1 lb ground beef
1/3 cup uncooked rice
1 tsp salt
1 egg
3 quarts chicken stock, or part stock/part water
3 cloves garlic, chopped
4 stalks celery, chopped
3 onions, cut into quarters
4 large carrots, peeled and sliced
1 can of diced tomatoes
Salt and pepper to taste
1 tsp cumin
A dash of cayenne (optional)
1 tsp dried oregano
Fresh spinach or other greens
Cilantro for garnish if desired

Preparation:

1. Mix ground beef with rice, salt and the raw egg. Form into meatballs.

2. Bring broth to a boil in a large pot. Turn down to a slow simmer and gently add meatballs. Simmer gently for 20 minutes.

3. Add the remaining ingredients except spinach. Simmer for 1 hour and 15 minutes or until rice in meatballs is cooked through. Add spinach or other greens and simmer for an additional 15 minutes.

To make this soup in a slow-cooker, add the meatballs and all other ingredients except spinach to the broth in your slow-cooker. Cook on low for 8 hours or on high for 4 hours. Add spinach or other greens and cook for another 15 minutes. I love my Crock-pot (affiliate link); it has plenty of room for a big pot of soup so I'll have leftovers.

Variations: Add a small zucchini, chopped, when adding the carrots and other vegetables. Substitute kale or other greens for the spinach. Use frozen meatballs for faster preparation.

Serve hot with fresh flour tortillas, and with toppings such as sour cream, shredded cheese, guacamole and/or cilantro.



You might also enjoy these recipes:
Ham and Bean Soup
Broccoli and Cheddar Soup
French Onion Soup






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