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Homemade Albondigas Soup


For the meatballs – albondigas:

For the broth:

Optional garnishes:

Homemade Albondigas Soup: Method

For the albondigas:
Combine all the meatball ingredients into a large bowl.

With your hands, form the meat mixture into some meatballs about 1 inch in diameter.

You should have about 2 dozen meatballs.

For the broth:
In a large pot, saute the onion in a little bit of oil – I use olive oil. Add the rest of the ingredients –except for the zucchini. Bring to a boil and simmer 10 to 15 minutes.
Gently drop the meatballs in the boiling broth one by one.
Once the soup is boiling once more, let it simmer for another 10 minutes.

Add the zucchini and cook 10 more minutes.

Before serving, make sure the seasoning is to your taste. Adjust if necessary.


Makes 6 to 10 servings or two to three OAMC meals

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