Make the meatballs first - combine ingredients from ground beef to cumin and mix thoroughly. Roll in balls - 20 to 30. Not necessary to fry but sauteing helps hold them together in the soup.
Combine the rest of the ingredients (except corn) and bring to a boil. Reduce heat to simmer and drop meatballs in soup. Simmer 10 minutes and add corn. Season with salt and pepper. Serve with cooked rice, fresh salsa, croutons or just by itself.
Originally Submitted
5/7/2008
0 Out of 5 from
0 reviews
You can add this Albondigas Soup recipe to your own private DesktopCookbook.