Grandma Reiko Sopa de Albondigas

CREATIVE MEALS

El Popular Grandma Reiko Sopa de Albondigas Recipe

Recipe by Sherri Mendez
Ivy Tech- East Chicago Campus
2012 Chorizo Contest

  • Prep Time: 15-30 minutes
  • Start to Finish: 1 hour
  • 4-8 Servings
  • 1 ½ lbs. El Popular Chorizo
  • 1 ½ lbs. Ground Beef
  • 2 cloves garlic, minced
  • 1 tbsp. parsley, minced
  • 1 tsp. salt
  • ½ cup soft bread crumbs
  • 1 egg, beaten
  • 4 tbsp. Olive Oil
  • 1 onion, minced
  • 3 quarts bouillon or consommé
  • 2 to 3 carrots, diced
  • 2 to 3 zucchini, died
  • 8 small pieces corn on the cob
  • Cilantro, minced
  1. Mix El Popular Chorizo, ground beef, 1 clove garlic, salt, bread crumbs, and egg. Shape into 1 inch balls and brown lightly in 2 tbsp. oil turning carefully to preserve round shape. Set aside and keep warm.
  2. Heat remaining oil in large pot, add onions, garlic and cook until tender but not brown. Add bouillon, carrots, zucchini, and corn, bring to boil.
  3. Carefully drop the meatballs into the boiling broth, cover and simmer 30 minutes.
  4. Put into soup bowls, sprinkle with chopped cilantro.