Albondigas Soup

1 1/4 pound ground beef
one large white onion, diced
five cloves garlic, minced
two quarts beef broth
one large can diced san marzano tomatoes
olive oil
two bay leaves
half cup hot salsa
half cup chopped cilantro
six tablespoons corn meal
one large egg
quarter cup whole milk
half cup basmati rice
half teaspoon salt
half teaspoon black pepper
half teaspoon ground cumin
half teaspoon ground coriander


Sautee most of the onions, half of the garlic, and the bay leaves in olive oil until nice and translucent.


Mix the meat, egg, milk, salt, pepper, cumin, coriander, half the cilantro, the rest of the onions, and corn meal well.


Form into balls.


Add the broth, tomatoes, rest of the cilantro, and salsa to the pot, bring to a boil, and simmer for 15 minutes, salting to taste.


Add the meatballs and rice to the pot, and simmer for twenty minutes.




  1. Trebuchet says

    What should the fat content of the beef be? Just wondering, I’m unlikely to actually make it.

  2. Trebuchet says

    Oh, and I just realized you don’t say to brown the meatballs before adding to the broth. That surprises me somehow.

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