Florencio's Albondiga Soup Recipe
Homemade Meatball & Vegetable Soup served with a Warm Tortilla
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Ingredients
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Meatballs
Soup Base
Tortillas
Method
Meatball Preparation
- 1
Make the Meatballs
In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.
- 2
Form the Meatballs
Shape the mixture into small meatballs, approximately 1 inch in diameter. Set aside.
Soup Preparation
- 3
Sauté Vegetables
In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrot, and diced celery. Sauté for about 5 minutes until the vegetables are softened.
- 4
Add Garlic
Stir in the minced garlic and cook for an additional minute until fragrant.
- 5
Add Tomatoes and Broth
Add the diced tomatoes (with juices), vegetable broth, bay leaf, salt, black pepper, and cumin. Bring to a boil.
- 6
Add Meatballs
Once boiling, reduce the heat and gently add the meatballs to the soup. Simmer for 15 minutes.
- 7
Add Vegetables
Add the diced zucchini and corn to the pot. Continue to simmer for another 10 minutes, until the meatballs are cooked through and the vegetables are tender.
- 8
Finish the Soup
Stir in the chopped cilantro before removing from heat. Adjust seasoning if necessary.
Tortilla Preparation
- 9
Heat the Tortillas
In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side until pliable.
