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Albondigas Soup II

SUBMITTED BY: Beatrice Goldiano PHOTO BY: KaponE

"Spicy meat ball soup."

RECIPE RATING:

Read Reviews (31)

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SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 pound lean ground beef
2 cubes beef bouillon cube
4 cups water
2 cloves garlic, minced
1 onion, minced
1 slice bread, crumbled
1 egg
2 tablespoons water
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon cumin seed
3 carrots, sliced
1 green bell pepper, chopped
2 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes
1/2 medium head cabbage
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste

DIRECTIONS

Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.

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REVIEWS

Reviewed on Aug. 8, 2003 by KRANEY

Great soup! Thanks for the recipe! MORE

Reviewed on Aug. 8, 2003 by Shelley Waits

This was VERY tasty! The meatballs did tend to fall apart a bit while cooking in the broth,... MORE

Reviewed on Feb. 22, 2005 by RueBarbe

I really liked this. The first time I made it as is. The second time I used 1 tsp cumin... MORE

Reviewed on Apr. 8, 2005 by HAPPYSTEAK

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

HAPPYSTEAK
Apr. 8, 2005

I discovered this one a while back and it's terrific! I've made it at least 10 times now and what's wonderful about this recipe is that when you follow the directions, and you take that first taste, it's perfect. I read the other reviews and i agree, 4 cups is not alot of water, but the vegetables will release alot of water; however, I use two KNORR SWISS beef boullion cubes which makes 2 cups of broth per cube, and i add an additional two cups of water, totalling six cups when i start out. This leaves me with plenty of broth. Another thing though, is if you like spicy, just remember, the cabbage tends to get sweet when you cook it, so you might consider leaving it out, but since I'm a gringo, I'm not a fan of burn my mouth out spicy food, so this soup is the perfect balance and absolutely delicious. Oh, and one other thing, I found that by chopping up some fresh cilantro and sprinkling it on top of each bowl when i serve it adds a real fragrant and authentic finish to this soup. Try it, and you'll never eat this soup againwithout it . Thanks Beatrice for making me happy.

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8 users found this review helpful

I discovered this one a while back and it's terrific! I've made it at least 10 times now and... MORE

Reviewed on Aug. 14, 2003 by MOLSON7

This was ok. The broth was nice and spicy but the meatballs were a little bland. I increased... MORE

Reviewed on Jan. 12, 2006 by TSCARBOROUGH

Excellant! I used broth rather than boullion. Wouldn't hurt to add 1-2 cups more liquid but it... MORE

Reviewed on Aug. 20, 2003 by heidi41271

I have been looking for this recipe for 10 years! It is fabulous! MORE

Reviewed on Nov. 1, 2006 by r jones

This is probabaly the perfect recipe for Albondigas. Don't change anything MORE

Reviewed on Dec. 7, 2005 by AggieFan92

Super yummy. I didn't add the cabbage because I didn't have any, and since we have little... MORE

Reviewed on Aug. 8, 2003 by GREENFROG1078

although this is a very good recipe it could stand a little bit of improvement, but overall it... MORE

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