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Grandma Nita's Albondigas Soup (IP or St




Source of Recipe


Grandma Anita Hernandez


List of Ingredients




Water, (fill 1/2 of an 8 qt. pot)
3-4 tsp. beef bouillon
2 lbs. ground beef
1 egg
2 tbsp. olive oil
1/2 cup white rice
3 saltine crackers
1 small can tomato sauce
1 chopped tomato, (optional)
3 stalks celery, sliced
1 small onion, chopped
4 zucchini, sliced
large pinch whole cumin
salt and pepper to taste
1 tsp. minced garlic

Recipe



INSTANT POT:

In small bowl, mix meat, egg, tomato sauce, crackers, rice, salt, pepper and cumin.
Form into meatballs (golf ball size).

In Instant Pot, set to "Saute" and add 2 tbsp olive oil.
Saute onions and garlic until translucent.
Add carrots, celery, zucchini, tomatoes, sauce, water and seasonings.
Then drop in meatballs one at a time.
Put lid on and lock in place.
Set to "Manual" (High) to cook for 10 mins.
Once timer beeps, let it release naturally for 6-8 mins, then quick release.
Turn the pot to OFF.
Open the lid carefully and add the salt and pepper to taste.


STOVETOP:

Boil water and beef bouillon.
In bowl, mix meat, egg, tomato sauce, crackers, rice, salt, pepper and cumin.
Form into meatballs (golf ball size).
Drop into boiling water mixture.
Add vegetables and lower to simmer.
Simmer for about 30 minutes.

*Sometimes we add ½ cup elbow macaroni (cook time according to pkg. directions) just before serving. Fills your group up a little faster on those $$$ tight times!