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Richard's Sopa de Albondigas - Spanish meatball soup
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Recipe Information
Riah Blackford


  • 1 cup (225 ml) soft bread crumbs
  • 1/4 cup (60 ml) milk
  • 1/2 lb (.2 kg). lean ground beef
  • chorizo
  • 1 egg
  • 1 cup (225 ml) diced celery
  • 1/3 to 1/2 cup (125 ml) coarsely chopped cilantro
  • 1 large onion
  • 1/2 cup (125 ml) sliced carrots
  • 2 cups (475 ml) zucchini, cubed or sliced
  • 2-1/2 cups (600 ml) beef broth
  • 1 28-oz. can whole tomatoes
  • Combine bread cubes and milk and mix with ground beef, chorizo, and egg.
  • Chill 30 minutes.
  • Combine celery, cilantro, onion, carrots, zuchini, broth and tomatoes in a large kettle.
  • Bring to a boil, cover and reduce heat and simmer for 15 minutes.
  • Shape meat mixture into 16 or more meatballs.
  • Add to soup, cover and simmer 45 minutes, or until meat is done.
  • Adjust seasonings.
This is a great Spanish style soup with nutritional ingredients. Feel free to try the spices you like!

Editors note: Quantity was not given for chorizo so it is up to you.

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