Monday, January 5, 2015

Albondigas Soup

For Meatballs
  • 1 lb lean ground beef
  • 2 cloves garlic, minced
  • ½ onion, chopped
  • ½ cup long grain rice, I used Basmati
  • 1 egg, beaten
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh oregano, chopped or about 1 tbsp dry oregano
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • salt and pepper to taste
For Albondigas soup
  • 3 cloves garlic, minced
  • ½ onion, chopped
  • 1 large carrot, chopped to your liking
  • 2 medium potatoes, peeled and chopped into 1 inch cubes
  • 2 tbsp olive oil
  • 3 cups beef broth
  • 3 cups water
  • 1 can (14.5 oz) chopped tomatoes
  • salt and pepper to taste
  • juice from ½ lemon
  • dash of cayenne pepper
  • fresh cilantro or parsley for garnish

  1. In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 30 to 35 meatballs, depending on how big you make them. Place meatballs in fridge until ready to add to soup.
  2. Heat the olive oil in a heavy bottom 5 qt pot to medium heat. Add onions and garlic and cook until onion is translucent, being careful not to burn the garlic. Add chopped carrots and potatoes to pot and cook for about 3 to 5 minutes until you get a nice caramelization going.
  3. Add broth, water and can of tomatoes and seasonings. Bring to a boil and turn down heat and let simmer for about 5 minutes.
  4. Add meatballs to pot one at a time, slowly. Using a wooden spoon slowly stir. Cover and let cook over low to medium heat for another 15 minutes or until meatballs are cooked through. Add lemon juice and herbs and taste and adjust for seasoning.

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