Authentic Homemade Albondigas Soup Recipe

Ingredients

• 1 pound ground beef
• 1 bunch cilantro, finely chopped
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 pinch garlic salt
• 1 pinch onion powder
• salt and ground black pepper to taste
• cooking spray
• 4 (14.5 ounce) cans chicken broth
• 4 large carrots, cut into 1/2 inch pieces
• 3 stalks celery, cut into 1 inch pieces
• 3 potatoes, cubed

Instructions

1. Gather all of your ingredients for the albondigas soup.
2. In a mixing bowl, combine the ground beef, half of the fresh cilantro, half of the diced onion, minced garlic, garlic salt, and onion powder. Season generously with salt and freshly ground black pepper. Gently mix all ingredients until well combined. Shape the meat mixture into golf ball-sized meatballs.
3. Lightly coat a large skillet with nonstick cooking spray and warm over medium-high heat. Place the meatballs in the hot skillet and cook until browned on all sides. Transfer the browned meatballs to a plate and set aside. (The meatballs will finish cooking in the soup, so they don't need to be fully cooked at this stage.)
4. In the same skillet, cook the remaining diced onion over medium-low heat until softened and translucent, approximately 8 to 10 minutes. Transfer the cooked onions to a large soup pot.
5. Pour the chicken broth into the pot with the sautéed onions. Add the diced carrots, celery, and potatoes. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer until the potatoes are almost tender, about 15 minutes.
6. Gently add the browned meatballs and the remaining fresh cilantro to the soup pot. Continue to simmer for 30 minutes, allowing the flavors to meld together. Season to taste with salt and freshly ground black pepper before serving.

Nutrition

• Calories: 275 kcal
• Fat Content: 12 g
• Fiber Content: 5 g
• Sugar Content: 4 g
• Sodium Content: 159 mg
• Protein Content: 16 g
• Cholesterol Content: 46 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g