Albondigas (Spanish-style meatballs) soup
Lightly browned meatballs and vegetables are simmered in homecooked tomato soup. A lovely one-pot dish to enjoy on cold days and nights. Don't forget to serve bread on the side to mop up that lovely broth that's almost as thick as a sauce.
Servings 3 people
Ingredients
Meatballs
- 300 grams ground pork (10.5 oz)
- 2 tablespoons finely sliced scallions
- 3 tablespoons finely sliced cilantro
- 4 cloves garlic peeled and chopped
- 1 onion peeled and chopped
- 1 ½ teaspoons salt
- ¼ teaspoon ground pepper
- 2 tablespoons breadcrumbs
- 1 egg
To make the soup
- 3 tablespoons olive oil
- ¾ cup diced bell peppers
- ½ cup halved cherry tomatoes
- 2 cups tomato soup (link to recipe is in the notes above)
Instructions
- In a bowl, mix together all the ingredients for the meatballs just until blended.
- Form the mixture into two-inch balls.
- Heat the olive oil in a pan and spread the meatballs in the hot oil. Leave to allow the bottoms to brown lightly before carefully turning on all sides to brown evenly.
- Add the bell peppers and cherry tomatoes to the meatballs and continue cooking, stirring occasionally, for a minute or two.
- Pour in the tomato soup.
- Bring to a gentle boil, cover and cook over low heat for about ten minutes.