Albondigas Soup Recipe
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 large garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 1 28-ounce can plum tomatoes
- 1 14 1/2-ounce can beef broth
- 1 pound lean ground beef
- 1/2 teaspoon dried oregano, crumbled
- Chopped fresh cilantro
- Sour cream (optional)
- Heat oil in heavy medium saucepan over medium heat. Add onion and three garlic clover and sauté until tender, about 5 minutes. Stir in 1 tablespoon chili powder and cook 1 minute longer. Add tomatoes with their juices and beef broth. Cover and simmer 5 minutes. Puree mixture in blender or processor in batches; return to saucepan.
- Season beef with salt and pepper. Mix in remaining garlic clove, 1/2 tablespoon chili powder and oregano. Form beef into 1-inch meatballs. Return soup to gentle simmer. Add meatballs to soup and simmer until meatballs are just cooked through, about 5 minutes. Ladle soup into bowls. Garnish soup with chopped fresh cilantro and serve with sour cream if desired.
