TV Dinner: Albondigas Soup

TV Dinner: Albondigas Soup

Posted: Updated:
TV Dinner 470x265 Caption TV Dinner 470x265 Caption

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.

Watch the video for how it comes together.

Albondigas Soup

For the meatballs

- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground spicy sausage, such as chorizo, linguiça or andouille
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
-1/2 cup chopped bell pepper
- 4 cloves garlic
- 1 jalapeno pepper, seeded and chopped
- 4 slices fresh white bread, cut or broken into small pieces
- 1 pack Goya sazón seasoning
- 2 eggs
- Salt & pepper to taste

Grind spicy sausage in food processor and mix with beef and pork. 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.

Makes 30 2-ounce meatballs.

Bake at 350 degrees for 45 minutes.

For the soup

- 2 tablespoons olive oil
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced carrot
- 1/2 cup diced bell pepper
- 1 1/2 cup chicken broth
- 2 dashes Worcestershire sauce
- 1 shot of tequila

Sauté onions, celery, carrots, and peppers in olive oil until vegetables are softened. Add broth, Worcestershire sauce, and tequila. Add meatballs and cook until warmed through.

Garnish with pumpkin seeds, Asiago cheese, and green onions.

Pair with Coyote Moon Vineyard's Marquette.

Powered by Frankly
All content © Copyright 2000 - 2018 Frankly Media and WWNY. All Rights Reserved. For more information on this site, please read our Privacy Policy and Terms of Service.