Recipes - Appetizers, Salad & Soup

Albondigas Soup

In Spanish, "albondigas" means "meatballs". But in Mexico, "albondigas" also refers to a rich chicken and vegetable soup studded with beef meatballs. My updated version of this traditional Mexican favorite uses GimmeLean! soy meat instead of beef for the meatballs. To help the meatballs retain their shape while simmering and to give them a flavorful light crust, I bake them in the oven until they are fully cooked before adding them to the soup. If you would like to make this a completely vegetarian (Vegan) dish, substitute vegetable broth for the chicken broth. Filled with veggies and rice, this soup makes a colorful meal in a bowl that will perk up any cold winter evening.

Holly's Fast Lane Tips

1. Baked soy meatballs can be frozen for up to 4 months. Use in soup as well as over pasta, couscous, or rice.
2. Freeze leftover soup within 48 hours to prevent food poisoning.
3. Use airtight containers to store leftover soup for up to 2 months. Make sure to label each freezer container with the name of the recipe and the date you put it in the freezer.

PREP AND COOK TIME: 45 minutes

Make the Meatballs

1. Preheat the oven to 375°F.
2. In a medium bowl, use a fork to mix the breadcrumbs, cornstarch, cilantro, chili powder and ketchip until well moistened. Mix in the onion and garlic. Using your hands fold the GimmeLean!™ into the wet mixture until well blended.
3. With wet hands, form into 32 (1 1/2" in diameter) meatballs and distribute on two non-stick baking sheets leaving about 1/2" between meatballs. Spray meatballs lightly with canola oil spray. Bake uncovered for 15 minutes until meatballs are lightly browned.
4. Remove from oven and put baking sheets on a cool stovetop or cooling racks. Meatballs will stick to the baking sheet. Use a cooking spatula to gently loosen each meatball. Allow to cool on the baking sheet while you make the soup.

Make the Soup

1. In a 6-8qt. pot, heat the oil over medium heat. Add the onions, garlic, and carrots and saute 10 minutes until onions are transparent and browned around the edges.
2. Add the chicken broth, salsa, and tomatoes. Turn up the heat to high and bring to a boil. When the broth comes to a boil, add the rice, cover immediately and turn the heat to medium. Cook 5-6 minutes until rice is tender.
3. Stir in the corn and bell pepper. Turn up the heat slightly and bring to a medium simmer. Cook about 4-5 minutes until bell pepper is tender, then add the meatballs. Cover and cook an additional 5 minutes until the soup is thoroughly cooked through.
4. Serve in large bowls. Stick corn chips around the outer perimeter of the bowl, then garnish the center with sour cream, diced avocado, diced mango and chopped cilantro. Offer wedges of lime to squeeze over all before eating.