How Do You Make Mexican Meatball Soup (Albondigas)?
There is nothing like homemade soup to chase away the winter chill. During the cold months I made a lot of it. My family especially loves this recipe – I hope you will too. Cut up the following vegetables and set aside: 1 medium white or brown onion, finely diced (reserve 2-3 TBSP for meatball mixture) 2 cloves garlic, finely minced (divided, use half for meatball mixture and ½ for soup) 4 stalks of celery, cleaned and sliced, ¼” – ½” thick 4 medium carrots, peeled and sliced, ¼ – ½” thick 5 cups of potatoes, peeled and cut into 1″cubes 2 Whole Yellow Chilies – poke a couple of holes in each ½ cup, cleaned finely chopped cilantro 2 ½ cups chopped fresh spinach, de-stemmed and cleaned well. (I use the bagged type) Pour (3) 14oz cans Swanson Beef Broth, (3) 14oz cans Swanson Chicken Broth and 3 cups water into a large pot (reserve ¼” cup of the broth for use in meatball mixture). Bring remaining broth to a boil. Meatballs: In a large bowl, mix the following ingredients: 2 lbs ground beef
