Spicy Albondigas




2 lbs ground beef

1 egg

1/4 cup breadcrumbs

1/2 cup uncooked white rice

2 tsp ground cumin

1/2 tsp garlic powder

1/4 tsp salt


10 cups chicken broth

4 carrots, sliced

1/2 large onion, chopped

4 stalks celery, sliced

1 (10 oz) can diced tomatoes with green chile peppers 

1 (8 oz) can tomato sauce

1 (7 oz) can diced green chiles, drained

1 bunch cilantro leaves, chopped

1/2 tsp garlic powder

1 tsp dried oregano

2 tsp ground cumin


  1. Combine ground beef, egg, breadcrumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
  2. Bring chicken broth to a boil over medium heat in a large kettle.
  3. Form the beef mixture into 1-inch meatballs, using about 1 1/2 Tbs meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
  4. Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.
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