Albondigas Soup (Recipe)

Albondigas Soup (Recipe)


  • 2 pounds ground venison
  • 2 eggs
  • ½ cup cracker crumbs
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ½ teaspoon basil
  • 2 tablespoons vegetable oil
  • 2 small carrots, parboiled and chopped
  • 2 potatoes, parboiled and chopped
  • 4 cups beef broth
  • 2-15 once cans navy beans
  • 2 cloves garlic, diced
  • ½ cup green chilies, diced
  • ¼ cup jalapeno peppers, diced
  • 1-1/2 cups crushed tomatoes


Combine venison, eggs, cracker crumbs, salt, pepper, and basil. Make meatballs about one inch in diameter. Brown meatballs in oil, drain, and set aside. Parboil potatoes and carrots, then chop. Combine remaining ingredients, add meatballs, potatoes and carrots. Cover and simmer 1 to 1 ½ hours. Serves 6 to 8.

Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit //

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