Steps to Prepare Favorite Abondigas Locas (Crazy Meatball Soup)

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Award-winning Abondigas Locas (Crazy Meatball Soup). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Abondigas Locas (Crazy Meatball Soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Abondigas Locas (Crazy Meatball Soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few components. You can have Abondigas Locas (Crazy Meatball Soup) using 23 ingredients and 11 steps. Here is how you can achieve it.

I tried this for the first time at Sweet Tomatos. Searched the net and found a couple of varieties. Here is my hybrid recipe taken from several. Adding here as I couldn't find anything in the search engine.

Ingredients and spices that need to be Take to make Abondigas Locas (Crazy Meatball Soup):

1. SOUP BASE
2. 2 tsp olive oil
3. 1 onion (yellow/sweet), roughly chopped
4. 3 carrots, large, diced
5. 3 stalks celery, diced
6. 2 (14 1/2 oz) can diced tomatos
7. 1/4 cup chicken bouillon granules
8. 1 tsp chili powder
9. 1 tsp cumin
10. 6 cups hot tap water
11. 2 zucchini, chopped (reserve)
12. 1 1/2 cups frozen corn (reserve)
13. 1/4 cup cilantro, chopped/fresh (reserve)
14. MEATBALLS
15. 1 1/2 lbs ground beef (85/15 preferably)
16. 1/4 cup yellow cornmeal
17. 1 egg
18. 3/4 tsp cumin
19. 1/4 tsp garlic powder
20. 1/2 tsp sea salt
21. 1/2 tsp black pepper
22. 1/4 cup cilantro (finely chopped)
23. 1/3 cup onion (yellow/sweet) finely chopped

Steps to make to make Abondigas Locas (Crazy Meatball Soup)

1. Chop vegetables. In a large soup pot, over medium-high heat, sauté carrots, celery and onions in olive oil until onion is translucent. (3-5 mins).
2. Add water, diced tomatoes with juice, bouillon granules, cumin and chili powder. Bring to a boil, reduce heat and simmer until vegetables are tender.
3. While soup base is cooking, prepare the meatballs. Preheat oven to 400•
4. In a large bowl, combine all meatball ingredients. Avoid over mixing.
5. Drizzle a small baking sheet with olive oil.
6. *****Here's my meatball rolling "lesson learned". Instead of rolling approx 80-100 tiny meatballs, which is very tedious, do the following.
7. Take a large handful of the meatball mixture and roll it out into a 1/2-3/4 in thick "snake". Then, using a butter knife, cut into 1/2 long segments. (Way easier than rolling)
8. Place meatballs on the prepared baking sheet then roll/toss the baking sheet to coat the meatballs. Place sheet in oven and bake for 12-15 mins.
9. Add chopped zucchini and frozen corn to soup base. Taste soup base, add seasoning if desired. Cook until zucchini is just tender.
10. When meatballs are done cooking (sufficiently browned) remove from oven and add to soup base. Heat through until boiling.
11. Add reserved chopped cilantro just before serving.

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