Albondegas
Submitted by susie j
Spanish meatball soup (albondegas) with beef stock, tomato sauce, potatoes, carrots, and celery: hearty broth with tender meatballs and chunked vegetables, garnished with green onions.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
65 minBring beef stock, tomato sauce, and water to a boil in a covered kettle, add cubed potatoes, and simmer 10 minutes.
Drop in prepared meatballs and carrot chunks, cook 10 minutes more, then add celery pieces and simmer until all the vegetables turn tender (another 10-15 minutes).
Garnish with sliced green onions and serve.
This is Spanish comfort soup: simple beef broth loaded with meatballs and vegetables cut large enough to feel substantial in every spoonful.
Serves four.
Pro Tips
- Cut vegetables into 1-1.5 inch pieces so they stay chunky and don’t dissolve
- Add ingredients in stages (potatoes first, celery last) for even cooking
- Use prepared meatballs or make your own and drop them in during cooking
Ingredients
Directions
Combine first 3 ingredients - cover bring to a boil.
Add potatoes and simmer 10 minutes.
Drop in prepared meatballs and carrots.
Cook 10 minutes. Add celery.
Simmer until vegetables are tender 10 to 15 minutes.
Garnish with green onions.
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