Albondigas ~ Mexican Meatball Soup Recipe

Grate 3 tablespoons of onion using a box grater.

Chop half a bunch of cilantro finely, including stems.

Mix grated onion, chopped cilantro, 1 egg, 1 cup breadcrumbs, 1 pound ground beef, and 1/2 pound chorizo in a bowl until combined.

Set the meatball mixture aside.

Cut up the remaining onion and sauté in chicken fat or olive oil until starting to soften.

Add 4 minced cloves of garlic and 1-2 teaspoons of cumin, toasting briefly.

Add 7 ounces of canned tomatoes and 2 quarts of chicken stock to the pot.

Add chopped zucchini and frozen corn to the broth.

Drop in the meatballs and seal the pressure cooker.

Pressure cook for 8 minutes, then perform a quick release.

After cooking, add additional diced zucchini and let simmer briefly.

Equipment Needed

Allergens