Albondigas Soup

For tonight's "SOUP'S ON" Saturday #2 I've made
 Albondigas Soup. 

 

Albondigas Soup is a classic Mexican soup made with meatballs (albondigas).  I love this soup for its flavor and also for the ease with which it is to prepare.  You can change ingredients to suit your own taste without losing the flavor of the meatballs and vegetables.  And, the aroma of the soup while it is simmering in your soup pot is wonderful!

 

Albondigas Soup (Mexican Meatball Soup)

 

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 large clove of garlic, chopped
• 3 quarts of beef stock OR chicken stock.  (I used beef stock today but I have used chicken stock when I've made it in the past and it is good too.  The meatballs will add their own flavor to the stock)
• 1/2 cup of tomato sauce
• 2 large carrots, diced
• 1 large leafy stalk of celery, diced
• 1/2 pound of green beans cut into 1 inch pieces (I prefer green beans but tonight I didn't have green beans so I substituted one can of black beans.  Use whatever you have on hand.)

• 1/3 cup of white rice
• 1 pound of ground beef
• 1/4 cup fresh mint leaves (you can use a couple teaspoons of dried mint if you don't have fresh.  You can also use cilantro if  you prefer it).
• 1/4 cup chopped parsley
• 1 raw egg
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• a dash of cayenne (optional)

• 1 1/2 cups of frozen or fresh peas
• 1 teaspoon of dried oregano, crumbles
• salt and pepper to taste
• 1/2 cup chopped fresh cilantro to garnish

Directions:

1. Heat the oil in a large soup pot over medium heat.  Add onion and cook until tender (about 5 minutes).  Add the garlic and cook a minute more.  Add the broth and tomato sauce.  Bring to a boil and then reduce the heat to a simmer.  Add the carrots, celery and beans.
2. Prepare the meatballs:  Mix the rice into the meat, addition the mint leaves and parsley, salt and pepper.  Mix in the raw egg and form into 1-inch meatballs.
3. Add the meatballs to the simmering soup, one at a time.  Cover and let simmer for 1/2 hour.  Add the peas towards the end of the 1/2 hour so as not to over cook.  Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne if desired.
4. Garnish with Chopped fresh cilantro and serve.

Yields 6 - 8 servings.  Left over soup freezes well.

Like so many others, we are gearing up for tomorrow's predicted snowstorm.  They say we should get about 12" of the white stuff with a lot of blowing and drifting.  I'll be glad to have leftover Albondigas to warm us over the day or two.

Until next time,

Cheers!

Jennifer



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