How to Make Mexican Meatball Soup

To satisfy a hardy appetite, try this zesty, quick and easy meatball soup from the southwest. Below the border, it is called Albondigas Soup.

Difficulty: Easy

Instructions

Things You'll Need:

• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1/2 cup bread crumbs
• 1 egg
• 2 tablespoons milk
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/4 cup minced onion
• Mixing bowl
• Large saucepan or pot
• For the broth: five 10.5 ounce cans of beef bouillon
• one quart water
• 1 can chopped tomatoes (12 oz.)
• 1/2 cup salsa
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• Optional ingredients: potato, celery, carrot, rice, cilantro

1. Prepare the meatballs by mixing together in a large bowl the first nine ingredients mentioned above - the ground beef, ground pork, bread crumbs, egg, milk, salt, oregano, cumin and minced onion. Using your hands, form the mixture into small bite-sized balls. Set them aside while you prepare the broth.

2. Fill a large saucepan or pot with one quart of water. Add the five 10.5 ounce cans of beef bouillon, one 12 ounce can of chopped tomatoes, 1/2 cup salsa, 1/2 teaspoon basil, and 1/2 teaspoon oregano. Bring this broth mixture to a boil.

3. For more flavor and nutrition, consider adding additional ingredients like potato, celery, carrots, rice or cilantro. All should be either sliced or chopped into 1/4 inch pieces. More water should be added if rice is used.

4. Add meatballs, cover and cook on low heat for 40 minutes. Serve with tortilla chips and enjoy.