My Budget Style of Albondigas Soup
This is my take on a Mexican soup commonly called Albondigas. However, in this recipe the rice is in the soup instead of inside the meatballs. This is simply due to my leftovers and how the soup turned out all together. I am on a very tight budget and use my leftovers as much as possible.
It was time to go through my freeze as it was overflowing with many leftovers. It was time to decrease the leftovers in order to repeat again next month. So now I had the pleasure of using a combination of leftovers to create something new. I used two containers of leftover spanish rice and one large container of sausage gravy and this is the recipe that came from it.
My grandchildren were over this weekend and my grandson really enjoyed, he had seconds. And now as I'm writing he came up and asked if we could have it for dinner tonight. That in itself tells me it turned out because he's asking for more today. Do hope your family finds this an easy and fulfilling meal as ours did!
Prep Time: 30
Total Time: 3-hours slow cooking
- 2 -c leftover spanish rice
- 2 -c leftover sausage gravy
- 2 quarts water
- 20 -Precooked Meatballs
- 1 package Taco seasoning
- 2 -c frozen mixed veggies
- 3 -tsp minced garlic
- 1/4 -c cornstarch
- 1/4 -c cold water
- Place your frozen leftover spanish rice and sausage gravy in a slow cooker
- Let the slow cooker thaw and heat your leftovers until thoroughly thawed
- Stir occasionally as they thaw
- Add the next five ingredients, stir, cover and let slow cooker continue cooking
- Mix the 1/4c of cornstarch and 1/4c water, mix with fork
- Add to soup stirring with a wooden spoon
- You can add more cornstarch mixture if you'd like your soup thicker
- Serve in your larges serving bowl
- Garnish with parsley, serve hot with fresh honey topped cornbread
My better half got me one of these and this is what I used to make this delicious soup
Can't have cornbread without the honey!