Susie Jimenez’s Wild Game Albondigas Soup aka Meatball Soup
Spice it Up Susie was a finalist on Food Network Star season 7, but in our hearts, she was the ultimate winner. Here’s her mother’s meatball soup recipe using any ground venison you have in the house. And meatballs are a great way to use up chunks of wild game that have been sitting in your freezer, just use your Weston Electric Grinder and poof, your freezer is ready for another season.
Susie Jimeniz’s Wild Game Albondiga Soup aka Meatball Soup
Ingredients
- For the Meatballs:
- 1 lb ground beef
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 2 garlic cloves minced
- 7 mint leaves chopped
- 1 egg
- ¼ cup basmati rice cooked
- 1 tablespoon salt
- For the Soup:
- ½ yellow onion sliced
- 2 garlic cloves minced
- 2 carrots peeled and sliced
- 1 celery stalk sliced
- 2 tablespoons ginger minced
- 1 tablespoon tomato paste
- 1 lime zest and juice
- 2 quarts chicken stock
- 1 cilantro bunch chopped
- 3 roma tomatoes diced
- 3 tablespoon olive oil
Instructions
- For the Meatballs:
- Mix all ingredients in a bowl. Form desired size meatballs. Set aside.
- For the Soup:
- In a stock pot, place oil over medium heat with onion, garlic, ginger, carrots and celery. Cook and stir for ten minutes.
- Add tomato paste, lime zest, juice, chicken stock and lower heat to low medium, cook for 20 minutes.
- Add meatballs, cilantro and tomatoes and cook for another 10 minutes.
- Serve with shaved cabbage.