Step-by-Step Guide to Make Homemade Albondigas Soup

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Before you jump to Albondigas Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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One way to address this to begin seeing some results is to realize that you do not need to change everything right away or that you should altogether get rid of certain foods from your diet. It’s not a bad idea if you want to make major changes, but the most important thing is to bit by bit switch to making healthier eating selections. Soon enough, you will likely discover that you will eat more and more healthy food as your taste buds get used to the change. As you continue your habit of eating healthier foods, you will discover that you won’t want to eat the old diet.

To sum up, it is easy to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to albondigas soup recipe. To make albondigas soup you need 22 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Albondigas Soup:

  1. Provide of Meatballs.
  2. Take 2 lb of turkey, ground.
  3. Take 2 clove of garlic, minced.
  4. Prepare 2 tbsp of ground cumin.
  5. Get 2 tbsp of dried orgegano.
  6. Take 1 tbsp of black pepper.
  7. Get 1/4 tsp of cayenne pepper.
  8. You need of Soup.
  9. Take 1 of shallot, minced.
  10. Prepare 3 clove of garlic, minced.
  11. You need 4 tbsp of extra virgin olive oil.
  12. Take 5 of carrots, chopped.
  13. Use 4 cup of cabbage, shredded.
  14. Get 2 1/2 cup of diced tomatoes.
  15. Take 6 cup of chicken broth.
  16. Provide 3 cup of water.
  17. Take 1 tbsp of cumin.
  18. Prepare 1 tbsp of dried oregano.
  19. Use 5 oz of El Pato Jalapeno Salsa.
  20. You need of Optional Toppings (after soup has been cooked).
  21. Provide 1 of cilantro.
  22. Get 1 of avocado.

Steps to make Albondigas Soup:

  1. In large bowl, mix all meatball ingredients and set aside..
  2. In large soup pot, sauté the shallots and garlic in the olive oil until shallots are translucent..
  3. Add the carrots, cabbage, tomatoes, chicken broth, water, cumin,and oregano, mix well and bring to boil..
  4. Using your hands, form the meat into golf ball size meatballs and gently drop into the boiling soup. Turn the heat down to medium low and simmer for 20-25 minutes, stirring occasionally (gently not to break apart the meatballs)..
  5. Add El Pato, stir and simmer for another 5 minutes…
  6. Serve with cilantro and/or avocado..

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