Spanish Gardens Sopa de Albondigas

Nothing is more homey & delicious than a soup with meatballs. Add some Spanish Gardens flavor and you’ve got a recipe you will make again and again.

Ingredients:

FOR THE MEATBALLS
1 lb. ground beef
2 eggs, lightly beaten
2/3 cup Panko breadcrumbs
2 tsp dried Mexican oregano
1 tsp cumin
1 tbsp Spanish Gardens Taco Seasoning
1 tsp kosher salt

FOR THE SOUP
1 tbsp olive oil
1 sweet yellow onion, diced
2 carrots, diced
2 cloves of garlic, minced
1/4 purple cauliflower, chopped
1 cup broccoli, diced
1 large tomato, diced
1 cup potato, cut in chunks
2 tbsp tomato paste
4 cups beef broth (chicken or veggie would work just fine)
fresh cilantro for garnish
1 tbsp Spanish Gardens Taco Seasoning

Instructions:

Combine all the meatball ingredients in a bowl, and use your hands to combine thoroughly. Roll into 1 inch round balls and cook in a sauté pan until browned. (Don’t worry about cooking them completely, they will finish in the soup.)

Sauté onions in the olive oil until they start to soften. Add carrots and garlic and cook for 2-3 more minutes. Add the cauliflower, broccoli, and potatoes and cook until they start to soften. Add tomato paste and cook until the veggies are coated and the tomato paste starts to sizzle. Add tomatoes, Spanish Gardens Taco Seasoning, 1 tsp kosher salt, and beef stock. Bring to a boil.

Once it starts to boil, add the meatballs and any juices left in the pan. Simmer until the potatoes are tender and the meatballs are fully cooked for about 10 minutes. 

Ladle into bowls, garnish with cilantro, and serve!