Spicy Smoked Albondiga Soup

Albondiga's in english is simply Meatballs. I used cherry chips to make these delicious spicy smoked meatballs.

The list of spices is for 5-pounds of ground beef.  I spice the entire 5-pounds and portion out what I will use for each dish.
I vacuum pack the remaining beef for future use. For this dish I used 1 pound 4 oz ground beef.

Spices for 5-pounds of Ground Beef:

• 5-crushed garlic cloves
• 1-tsp allspice
• 1-Tbsp Mexican Oregano
• 1-Tbsp Celery Seeds
• 1-tsp ground Cayenne Red Pepper
• 1-tsp powder garlic
• 1-tsp powder onions
• 1-tsp Red Cracked Pepper
• 2-Tbsp Montreal Steak seasoning
• 1-tsp Cilantro powder
• 2-tsp Salt
• 2-scramble Eggs
• 1-cup diced Celery

Mix the scrambled eggs and spices into the ground beef. Set in refrigerator for 1-hour to allow spices to marinate into the meat.

Portioned out 1-pound 4 oz from the 5-pound beef roll

Divide the beef into 21-meatballs.

Place meatballs in smoker, set at 230 degrees. Meatballs are done when they reach 165 degree's.  Remove from smoker and add to soup.

Soup Ingredients:

1-corn on the cob sliced into 8-pieces

1-cup celery root diced

1-cup celery diced

1-cup Russet Potatoes diced and rinsed to remove starch

2-cups green cabbage

1-cup red cabbage

3-bay leaves

5-cups water

2-Tbsp Beef Bouillon

Boil the above soup ingredients until tender, remove bay leaves and add smoked meatballs.  Serve with lemon or lime wedge, warm flour or corn tortillas and salsa.

I use this same meatball recipe when I am making spicy smoked meatballs with Grape Jelly.  Or it I am adding them to Spaghetti.

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