Albóndiga (Meatball) Soup is super easy in the crockpot, and just as easily prepared simmering in a stockpot on the stovetop all afternoon on a chilly day.
I prefer to use the crockpot just because I can set it and go on with my day or set it at night while everyone sleeps and awaken to the soul-fulfilling aroma of comfort.
Let’s not waste anymore time, it’s getting chilly and tummy’s are a-rumblin’!
Meatballs
1lb ground beef
1 Tbsp Worcestershire Sauce
1 Tbsp Red Wine Vinegar
3 diced portobello mushrooms 1/4 cup uncooked wild rice
1/4 cup plain bread crumbs
1 egg
Salt & Pepper to taste
Integrate all ingredients in a bowl, cover, and set aside while you prepare vegetables.
Soup - this could really be made with whatever veg you like. Below is my go-to cast of characters.
1 Whole Chayote - cubed
1 Russet Potato - cubed
2 Stalks Celery - diced
1/2 Yellow Onion - diced
3 Cloves Garlic - halved
1C Sliced Carrots
2 Large Tomatoes - diced
1 12oz can Corn
3 Bay Leaves
4 Tbsp Beef Seasoning
water/broth* to cover - (approx 90oz liquid)
*If using broth, use beef seasoning sparingly. Add as-needed so you do not over-salt
Cooking Instructions
I like to add half of the liquid and get the celery, onion and garlic going first. Then throw all the rest of the vegetables in as I finish chopping. Once all the veg is in, cover with remaining water/broth, set crockpot to high, or medium heat on stovetop.
Roll meat into quarter-size (approx 1 Tbsp) balls and place into cooking vessel. If needed, add more water/broth. Liquid should cover everything.
You can’t go wrong with either method you choose to brew your soup, but you do want to cover, simmer, and leave it…let those flavors mingle;
• stovetop at least 4 for hours
• crockpot early (5/7pm) cook on low overnight
• crockpot later in the night (10pm/12am) set on high & leave overnight.
This is cold-weather custom in our house. And a kid favorite! For a spicy kick add a splash of lime and a dash of cayenne…you won’t regret it!
Buen Provecho! 🍲
Salud, friends 🥃