Random Ramblings: ABONDIGAS SOUP

Monday, January 5, 2015

ABONDIGAS SOUP

The other night I made a few roasts in my new crock pot.  I cooked 3 so that we could have it for dinner that night, and I could use the left over meat for shredded beef tacos the next night.
Well that night we had tacos, I also went over to our favorite Mexican restaurant and picked up some chicken tortilla soup for me and abondigas soup for Jacob.
After I used up all the meat for meals, I was left with the potatoes and carrots and I got an idea to use up that part and make it into abondigas soup.
I had never made it before, so I looked online for a few recipes and didn't really follow any, but had a good idea then of how I wanted to attempt the soup.  It turned out SO good.  We will definitely be making this one again for sure.



INGREDIENTS
……………………….
6 CANS OF CANNED POTOTOES
6 CANS OF CANNED CARROTS
 4-5 BEEF BOUILLION CUBES
CILANTRO- chopped handful
1 YELLOW ONION - large chopped
1 LRG CAN OF TOMATOE SAUCE


FOR MEATBALLS
.............................
2 POUNDS GROUND BEEF
1 CUP COOKED RICE
2 EGGS
1 TBS CRUSHED GARLIC
SALT & PEPPER


DIRECTIONS
……………………
FOR MEATBALLS :
     Mix all meatball ingredients in a large bowl. 
     Roll out meatballs into about a 1 1/2 inch ball.
     Lay out on a cookie sheet about an inch apart and bake until done.  Usually about 40 minutes
     Bake at 350 degrees.

FOR SOUP :
     While the meatballs are cooking you can start the soup base. 
     In a large pot combine all the other ingredients including the juice from the cans.
     Drop in the beef bouiliion cubes.
     Bring to a boil.
     Then turn down to a small extra low simmer.
     Drop in the meatballs once they are done.
     Let simmer on extra low for several hours, stirring occasionally.
    
You can add more cilantro to your own bowl if you like extra, or add more into the big pot as well.
You can really make this soup your own, add rice to the pot too if you would like. 
Serve hot and enjoy. 

~NICOLE


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