Looking for a quick and easy meal for dinner that you probably already have ingredients for?  Abondigas soup is a personal favorite thanks to its tasty broth, hearty potatoes, and protein packed meatballs….especially on cool Winter evenings.

I threw this batch together with ingredients that I already had in just about an hour (although the majority of that was letting things simmer) and now have soup on hand for lunch or dinner this week.  While I would typically make my own meatballs this version is ideal for a work night or if cooking isn’t your strength.

What you’ll need:

2 – 32 ounce packages of Chicken Stock (I prefer the Organic Stock from Trader Joe’s

3 celery stalks cut into small pieces

1/2 yellow onion, diced

10-20 baby carrots cut in half

6-8 Dutch potatoes, cubed

1 package mini meatballs (I use Trader Joe’s Party Size Meatballs)

Salt & Pepper to taste

2 tsp. Garlic Powder

2 tsp. Onion Powder

Olive Oil

Cilantro (optional)

How to Prepare:

Heat olive oil in a large stock pot (enough to cover the bottom of the pot) over medium high heat.  Once the oil is hot add the onions and sautee for 10 minutes until translucent.

Add the stock, vegetables, garlic powder and onion powder, cover and bring to a boil.  Reduce the heat and allow the liquid to slow simmer for 15 minutes.

Add the meatballs and cover, allowing to slow simmer for an additional 45 minutes.  Add salt & pepper to taste. (NOTE: you may need to check the soup during this time to be sure it doesn’t begin to rapid boil)

Once you are ready to serve top with cilantro, if you prefer.

Enjoy! XO, Niki