Abondegas – Spicy Meatball Vegetable Soup | Food and Recipes Blog

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Abondegas – Spicy Meatball Vegetable Soup

Posted on January 15, 2012 by 2sisters in

Prep time	15 minutes
Cook time	1 hour, 20 minutes
Total time	1 hour, 35 minutes
Meal type	Soup

Food and Recipes Blog - Soup, Stew and Sauce Recipes - Abondegas, Spicy Meatball Soup - Two Sisters Talking presents a great recipe for Abondegas Soup.

Ingredients

1lb Ground Beef
1/2 cup Long Grain Rice
1 egg
2 tablespoons Pico Pica Hot Sauce
1 small Onion, diced
2 cloves Garlic, diced
2 Carrots, sliced
2 stalks Celery, sliced
3 cups shredded Cabbage
1 Russet Potato, diced
1 7 oz. can El Pato Jalapeno Salsa
2-3 tablespoons Pico Pica Hot Sauce
1 cup canned diced Tomatoes
2 tablespoons Beef Boulion
2 tablespoons Celery Salt
1 tablespoon Onion Powder
4 cups Water, and as needed
Salt and Pepper to taste

Note

The optimal time to add salt and pepper, is at the last 10 minutes of cooking.

You may also add yellow squash and zuchini

Directions

Step 1
Thoroughly mix the first 4 ingredients together, by hand or potato masher. 2. Form 2″ meatballs.
Step 2
Spray bottom of large pot with pan spray. Heat pan over medium heat for 3 minutes. Add meatballs in a single layer in the bottom of pot. Cover and cook for 3-5 minutes, then carefully turn meatballs over. Cook an additional 3-5 minutes.
Step 3
Add onions, garlic, carrots, celery and cabbage. Continue to cook uncovered for approximately 15 minutes. Stirring occasionally. Add the rest of ingredients to pot. Bring to boil and simmer for 60 minutes or until vegetables are tender. Keep water level above soup mixture.