This soup is so delicious, you are going to want it on your shelf ready when you are! Add in some fresh zucchini when heating it up and serve garnished with fresh cilantro, grated cabbage, queso fresco, cotija, crema, fresh lime wedges and warm tortillas!
Sopa de Albóndigas for Pressure Canning
30
minutes25
minutes90
minutesYields 7 quarts
Ingredients
- Meatballs
3 lbs 3 Ground beef
3 tbsp 3 Dried, minced onions
1 1/2 tsp 1 1/2 Kosher salt
1/2 tsp 1/2 Fresh ground black pepper
1 tsp 1 Mexican oregano
1 tsp 1 Ground cumin
2 tsp 2 Garlic powder
- Broth
16 cups 16 Beef or chicken broth
2 10 oz cans 2 Rotel or diced tomatoes
1 tbsp 1 onion powder
2 tbsp 2 Garlic powder
2 tbsp 2 Mexican oregano
*1 tsp *1 Cayenne pepper (optional)
1 tbsp 1 Ground cumin
1 tbsp 1 Chili powder
- Other veg
7 7 Medium potatoes, diced
6 6 Small carrots or 3 large, diced or sliced
1 1 Extra large white onion, chopped
Directions
- Wash lars, lids and rings in hit, soapy water. Prepare pressure canner and fill with water according to canner instructions. Bring to a low simmer.
- In a large pot, add all broth ingredients, mix well bring to a boil, cover, reduce heat and simmer 10 minutes.
- In the meantime, prepare meatballs: Add all meatball ingredients together, mix well. Shape into 1 1/2 inch meatballs.
- Carefully add meatballs to simmering broth. Simmer them 10 minutes.
- Evenly divide potatoes, onions and carrots among jars. Using a slotted spoon, add meatballs to jars dividing evenly. Add broth leaving 1 inch headspace, de-bubble carefully (not breaking up meatballs), wipe rims, add lids and rings fingertip tight. Put jars into simmer pressure canner.
- Process quarts 90 minutes and pints 75 minutes.
Absolutely love this one!! Please keep up the good work!!