Albondiga Soup

Servings: 6

 

Ingredients:

 

For Soup:

  • *1 Jalapeño, seeded and small-diced
  • 1 Onion, small-diced
  • 2 TBSP Tomato Paste
  • 2 carrots, peeled and cubed
  • 2 Medium Yukon Potatoes,
  • peeled and cubed
  • 2 TBSP Latin Nights Seasoning
  • 1 TBSP Minced Cilantro
  • 1 QRT + 2 Cups Chicken Stock

 

For Meatballs:

  • 1 lb Ground Beef (ground turkey
  • works too)
  • 1 TBSP Fresh Minced Cilantro
  • 1⁄3 Cup Uncooked Rice
  • 1 egg
  • 2 TBSP Latin Nights Seasoning
Albondiga Soup

Instructions

Step 1:

In a bowl, mix ground beef, 1 TBSP cilantro, 2 TBSP Latin Nights Seasoning Blend and 1 egg. Roll into about 24 meatballs using a tablespoon to loosely measure.

Step 2:

Sauté onions and jalapeño in oil for 2-3 minutes.

Step 3:

Add 2 heaping TBSP of Tomato Paste.

Step 4:

Add carrots and potatoes and stir paste throughout.

 

Step 5:

Add 5 cups chicken stock, 2 TBSP Latin Nights Seasoning and meatballs.

Step 6:

Bring to a quick boil, cover and simmer for 25 minutes. Stir. occasionally.

Step 7:

Remove the lid and simmer for another 5 minutes. Add cilantro.

Step 8:

Serve with warm flour tortillas on the side.