Growing up, my family had a very favorite Mexican restaurant we ate at all. the. time. While the girls ate way too many chips with delicious salsa, my dad and brother would always order Sopa de Albondigas as an appetizer. Albondigas (pronounced All-bone-dig-us) is Spanish for “Meatball Soup” and it is delicious!!! After ordering it all the time at the restaurant, my dad came up with his own recipe and has now been making it for years. My entire family has fallen in love with this soup- my 11 year old would eat it everyday if he could. Unfortunately for me, he never keeps track of what he is tossing in the pot, so duplicating his version is not going to happen. I did, however, find a very tasty version and then I simplified it. So while my dad slaves away at the stock pot all afternoon, I can toss mine in the crockpot and still get the same delicious flavors. Here is how to make it:
- 4 cups of beef broth
- 5 carrots, sliced
- 3 celery sticks, sliced
- 4 potatoes, peeled and diced
- 1 white onion, diced
- 1 jar of salsa (approx. 2 cups)
- 1 small bag of frozen meatballs (approx. 20)
- chopped fresh cilantro(optional)
- salt & pepper (to taste)
- If you like a spicier version, use hot salsa, dice some jalapenos to your liking, or you can even add some curry.
- Toss all ingredients into crock pot, except the cilantro, salt and pepper.
- Cook on low all day or on high for 4 hours or until meatballs are heated through.
- Sprinkle with cilantro before serving, if desired and season with salt and pepper.