Albondigas (meatball soup)
Albondigas (meatball soup)

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, albondigas (meatball soup). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Albondigas (meatball soup) is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Albondigas (meatball soup) is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook albondigas (meatball soup) using 23 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Albondigas (meatball soup):
  1. Get 3 quart beef stock
  2. Make ready 2 each bay leaf
  3. Prepare 2 clove garlic cloves minced
  4. Prepare 1 medium onion minced
  5. Get 1 tbsp paprika
  6. Take 1 lb lean ground beef
  7. Take 2 each eggs
  8. Prepare 1/2 cup cooked rice
  9. Prepare 1 1/2 tsp salt
  10. Take 1/2 tsp black pepper
  11. Get 2 tbsp fresh mint chopped
  12. Make ready 1/2 tsp I oregano
  13. Make ready 2 tbsp minced onion
  14. Make ready 1 tbsp minced bell pepper
  15. Prepare 1/2 tsp garlic powder
  16. Prepare 2 cup bread crumbs
  17. Make ready 1/2 cup milk
  18. Make ready 3 medium carrots diced
  19. Make ready 3 large potatoes diced
  20. Make ready 1 each chiote chopped
  21. Take 2 each zucchini chopped
  22. Make ready 1 can tomato sauce 8 oz
  23. Take 1 can Petit diced tomatoes
Steps to make Albondigas (meatball soup):
  1. Take first 5 ingredients, sauté onions in a large pot then add remaining 4 ingredients set aside.
  2. Put chopped vegetables in a bowl and set aside.
  3. Mix remaining ingredients together and form in to meatballs.
  4. Bring stock to a boil carefully add meatballs and simmer for 25 minutes
  5. Add chopped vegetables and cook for another 30 minutes. Check to see if vegetables are done.

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