Barley Albondigas Meatball Soup Recipes

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MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)



Mama's Old-Fashioned Albondigas (Meatball Soup) image

This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.

Provided by SpiceUpYourLife

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h25m

Yield 12

Number Of Ingredients 25

1 gallon water
3 cups tomato sauce
1 yellow onion, quartered
4 tablespoons chicken bouillon (such as Knorr®)
3 cloves garlic, minced
1 tablespoon dried oregano
3 pounds lean ground beef
3 eggs
½ cup tomato sauce
¼ cup uncooked white rice
¼ cup chopped fresh cilantro
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried oregano leaves
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
10 small baby potatoes
5 large carrots, sliced diagonally
5 stalks celery, sliced diagonally
2 zucchini, chopped
2 cups thickly shredded green cabbage
1 lemon, sliced into wedges
2 avocados, chopped
¼ cup chopped fresh cilantro

Steps:

  • Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
  • Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
  • Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
  • Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
  • Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g

HOMEMADE ALBONDIGAS SOUP



Homemade Albondigas Soup image

This soup reminds me of when I was young, staying home from school. My grandmother would make this for me. It is so good and flavorful. It is great for a cold rainy day, or any day you feel like it. You can substitute any of the veggies for ones you like better. My grandmother would also make Mexican rice and scoop some into my bowl to make it even better!

Provided by Melissa Washington

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

1 pound ground beef
1 bunch cilantro, finely chopped
1 small onion, chopped
4 cloves garlic, minced
1 pinch garlic salt
1 pinch onion powder
salt and ground black pepper to taste
4 (14.5 ounce) cans chicken broth
4 large carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1 inch pieces
3 potatoes, cubed

Steps:

  • Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
  • Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
  • Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 275 calories, Carbohydrate 26 g, Cholesterol 46.4 mg, Fat 12.1 g, Fiber 4.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 159.4 mg, Sugar 4.1 g

BARLEY ALBONDIGAS (MEATBALL) SOUP



Barley Albondigas (Meatball) Soup image

A zesty twist on beef barley soup absolutely perfect for warming up a dreary day from the Barley Foods Council. Pearl barley may be cooked ahead of time, placed in an airtight container and refrigerated or frozen for up to a week. For best results, bring refrigerated or frozen cooked barley to room temperature before using.

Provided by Molly53

Categories     Grains

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 18

1 lb lean ground turkey or 1 lb beef
1/2 cup cooked pearl barley, cooking directions below
1/4 cup finely chopped onion
1 egg, beaten
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 quarts fat-free chicken broth
1 (14 1/2 ounce) can chopped tomatoes
1 cup chopped onion
1 cup thinly sliced carrot
1 (7 ounce) can chopped green chilies
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked pearl barley, cooking directions below
1/3 cup fresh cilantro leaves

Steps:

  • To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil.
  • Add 1 cup pearl barley and return to boil.
  • Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  • Makes about 3-1/2 cups.
  • For Meatballs: Combine all ingredients and form into small walnut-size meatballs.
  • Refrigerate until ready to use.
  • For Soup: In large soup pot, combine all ingredients except cilantro.
  • Bring to a boil and simmer for 30 minutes.
  • Carefully add meatballs and continue to cook 20 minutes longer.
  • Stir in cilantro and serve.

MEXICAN MEATBALL SOUP - ALBONDIGAS



Mexican Meatball Soup - Albondigas image

This is a great savory meat and vegetable soup with Mexican spices. I usually throw in some Spanish rice and serve with warm tortillas to dip in. My 4yo DD says it's Go Diego Go Soup. :)

Provided by LilPinkieJ

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb lean ground beef
2 garlic cloves, minced
1 onion, minced
1 slice day old bread, crumbled
1 egg, lightly beaten
2 tablespoons water
4 cups hot water
2 beef bouillon cubes
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1 1/2 teaspoons ground cumin
3 carrots, sliced
1 green bell pepper, chopped
2 stalks celery, chopped
1 (14 1/2 ounce) can stewed tomatoes, with liquid
3 -4 potatoes, cubed (optional)
salt and pepper, to taste
louisiana hot sauce, to taste

Steps:

  • Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
  • Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
  • Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.

ALBONDIGAS SOUP



Albondigas Soup image

Make and share this Albondigas Soup recipe from Food.com.

Provided by catalinacrawler

Categories     < 60 Mins

Time 50m

Yield 50 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 (4 ounce) cans el pato salsa fresca or 2 (4 ounce) cans tomato sauce
1 (14 1/2 ounce) can diced tomatoes
6 cups chicken broth
3 celery ribs, cut in chunks
1 cup zucchini, chopped
1/2 lb string bean
2 (4 ounce) cans diced green chilies
1 jalapeno
3 bay leaves
2 lbs ground beef
1/2 cup raw white rice
1/4 cup mint leaf
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg

Steps:

  • Heat oil in a heavy saucepan over medium heat.
  • Add onion and minced garlic and sauté until tender, about 5 minutes.
  • Add pato sauce (or tomato sauce if you cant find el pato), diced tomatos and broth. Bring to a low boil and add bay leaves, celery, string beans, green chilies and jalepeno.
  • To prepare meatballs mix rice into meat, adding mint leaves salt and pepper.
  • last add the egg, combine well.
  • Form meat into 1 inch balls & lightly brown in a skillet to lock in juices.
  • Return soup to a gentle simmer and add meatballs & zucchini.
  • Cover and simmer for ½ hour.
  • Add pinches of oregano and salt and pepper if needed.
  • Garnish with cilantro & lemon juice.

Nutrition Facts : Calories 63.6, Fat 3.6, SaturatedFat 1.2, Cholesterol 16.6, Sodium 190.8, Carbohydrate 3.2, Fiber 0.5, Sugar 0.8, Protein 4.5

ITALIAN CHICKEN MEATBALL SOUP WITH BARLEY



Italian Chicken Meatball Soup With Barley image

This soup bursts with flavor. Now that I've moved back to "The Great Northwest", it has become a favorite on rainy, gray days. Serve with crusty bread and a salad of spinach and tomatoes topped with toasted pine nuts.

Provided by Northwest Lynnie

Categories     Chicken

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 21

9 cups low sodium chicken broth
6 garlic cloves, crushed and divided
1/2 cup barley
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 1/2 cups diced carrots
1 onion, chopped
1/2 teaspoon fresh ground black pepper
1 lb ground chicken thighs or 1 lb ground turkey
4 garlic cloves, minced
1 1/4 cups Italian seasoned breadcrumbs
1/2 cup freshly grated romano cheese
2 tablespoons milk
1 egg, beaten
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh parsley
freshly grated parmesan cheese

Steps:

  • Mix seasonings and dried herbs in a small bowl.
  • Rinse barley and drain it.
  • Combine barley in a large soup pot with the 9 cups of chicken broth, about HALF the herb mixture, and 3 of the cloves of crushed garlic.
  • Bring to a simmer and cook covered for 30 minutes.
  • Meanwhile, mix together the meatball ingredients and form into balls the size of walnuts in the shell (you will get 20 or more).
  • When the barley/broth mixture has simmered for 30 minutes, add in the remaining 3 crushed garlic cloves, the rest of the seasonings and dried herb mixture, the meatballs, and the carrots and onion.
  • Bring soup back to a low simmer, and cook for another 30 minutes, stirring gently every 10 or 15 minutes so meatballs won't stick to the bottom or break apart.
  • Serve soup topped with chopped parsley and a generous handful of grated Parmesan cheese.

Nutrition Facts : Calories 440.3, Fat 18.5, SaturatedFat 5.9, Cholesterol 103, Sodium 828.5, Carbohydrate 40.1, Fiber 5.4, Sugar 4.5, Protein 30.1

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