Albondigas

Albondigas Soup

Yield

6-8 Servings

Prep Time / Cook Time

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Activity Guide

Car Camping

Ingredients

  • 2 tablespoons olive oil
  • 2 potatoes, chopped
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 1 white onion, diced
  • 1 can diced tomatoes
  • 1 cup rice, uncooked
  • 2-3 chipotles in adobo sauce, minced
  • 4-5 extra spoonfuls of adobo sauce from the can
  • 1 teaspoon taco seasoning
  • 1 package Trader Joe's Meatless Meatballs, or your favorite meatball recipe
  • salt and pepper, to taste
  • 6 cups water
  • 2 tablespoons vegetable bouillon
  • 1 bunch cilantro, minced
  • limes, quartered

Tools

  • Campfire
  • Cutting board
  • Dutch oven
  • Knife
  • Large pot
  • Measuring cups
  • Spatula

Method

  1. Heat oil in a large pot over medium-high heat. Add onions and saute until translucent, about 5 minutes.
  2. Add zucchini, potatoes, bell pepper, and tomatoes. Add chipotles in adobo and saute, about 5 more minutes.
  3. Add taco seasoning, salt and pepper, and cook about 30 more seconds.
  4. Add water, bouillon, and rice, and bring to a boil.
  5. Once boiling, turn down to simmer, and let cook until the rice is tender, about 30 minutes.
  6. Add meatballs and cook through about 15 minutes.

*Our meatballs were pre-cooked and vegetarian, so we saved them aside until reheating the soup at camp.