Albondigas Soup (Meatball Soup)

Today I did my favorite thing with the leftover turkey, well what was left of the carcass that is. I love making stock. You can manipulate the broth to whatever your liking from making soups, putting in casseroles, and really adding that extra oomph when making stews.  So I had a dilemma of what to make with the end broth. My son likes ground beef and my husband likes soup so today I decided to make Albondigas soup aka meatball soup. Of course I picked the hottest freaken day in San Diego to make soup so you can just imagine the amount of sweat I was having while making the broth and then the soup. I completely forgot to take photos this time as I was in the process of cooking so too bad for you or really too bad for the one person who reads this blog which is me. So really, too bad for me.

Anyway, this soup is really easy. It looks more complicated than it is. The aromas in the kitchen will make you think you're in El Torito...kidding, maybe....but I do love the smell of cilantro.

I guess I'll get to how the process works. First let's start with the turkey carcass.

Things you will need:
1 large onion
2 boullion cubes
1 really disgusting looking carcass of bones from your Thanksgiving turkey

Take a large stock pot and fill with water, cut onion in half and place in water, add boullion cubes and disgusting turkey carcass. Put on high until it boils then turn down to low. Let simmer for about 3 hours. Strain liquid through colander into large tupperware or another stockpot. In my case I used another stockpot. You can freeze the broth and use for later or make a soup right away. I made a soup.

Here is the recipe for Albondigas Soup:

Meatballs
2 pounds ground beef
1 egg
1/4 cup bread crumbs
1/2 cup uncooked white rice
2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt

Soup
10 (about) cups broth
4 carrots, sliced
1/2 large onion, chopped
4 stalks celery, sliced
1 (10 ounce) can diced tomatoes with green chile peppers

1 (8 ounce) can tomato sauce
1 (7 ounce) can diced green chiles, drained
1 bunch cilantro leaves, chopped
1/2 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons ground cumin

Bring broth back up to a boil over medium heat.

Alright its time to get dirty. Don't be afraid to use your hands! Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well with your hands! Your hands will smell for a day but your tastebuds will thank you! Form the beef mixture into a 1 inch meatball. Turn the heat down and simmer and drop the meatballs one by one slowly into the broth.  


Next, stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors. 

The end result...ultimate warm goodness even on a night where it's 80 degrees and almost December.