Albondigas Soup

Albondigas Soup
It's a Mexican meatball soup that has Spanish roots. It's called Albondigas Soup and Chef Chris Manning says it's his favorite meatball recipe because the meatballs come out very moist.
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For the meatballs
  1. 1 pound ground beef
  2. 1/2 pound ground pork
  3. 1/2 pound ground spicy sausage, such as chorizo, linguiça or andouille
  4. 1/2 cup chopped onion
  5. 1/2 cup chopped celery
  6. 1/2 cup chopped carrot
  7. 1/2 cup chopped bell pepper
  8. 4 cloves garlic
  9. 1 jalapeno pepper, seeded and chopped
  10. 4 slices fresh white bread, cut or broken into small pieces
  11. 1 pack Goya sazón seasoning
  12. 2 eggs
  13. Salt & pepper to taste
For the soup
  1. 2 tablespoons olive oil
  2. 1/4 cup diced onion
  3. 1/4 cup diced celery
  4. 1/4 cup diced carrot
  5. 1/2 cup diced bell pepper
  6. 1 1/2 cup chicken broth
  7. 2 dashes Worcestershire sauce
  8. 1 shot of tequila
For the meatballs
  1. Grind spicy sausage in food processor and mix with beef and pork.
  2. Grind onion, carrot, celery, peppers, and garlic in food processor and mix into meat mixture along with bread pieces, Goya seasoning, eggs, salt and pepper.
  3. Makes 30 2-ounce meatballs.
  4. Bake at 350 degrees for 45 minutes.
For the soup
  1. Sauté onions, celery, carrots, and peppers in olive oil until vegetables are softened.
  2. Add broth, Worcestershire sauce, and tequila.
  3. Add meatballs and cook until warmed through.
  4. Garnish with pumpkin seeds, Asiago cheese, and green onions.
Notes
  1. Pair with Coyote Moon Vineyard's Marquette.
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