It's not Monday, but I made Albondigas anyway, it's tonight's heart
and hearth warming meal because it's been a chilly day,
I'm not using rice so I substituted grated sweet potato in the
meatball mixture, I didn't notice any taste difference and they are
moist and delicious.
Happy, happy, happy.

The finished product
https://flic.kr/p/GXXYX7

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Albondigas Soup

soup/stew

2 tablespoons olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 cup of tomato sauce
3 quarts of chicken stock or beef stock
2 large carrots, sliced
1/2 lb string beans; cut into 1 inch pieces

meatballs

1 pound ground beef
1/3 cup of raw white rice
1 raw egg
1/2 cup of chopped fresh mint leaves and/or; parsley
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/1/2 cup of frozen or fresh peas dried oregano, crumbled salt and
pepper
1/2 cup chopped fresh cilantro

Heat oil in heavy medium saucepan over medium heat. Add onion and
minced garlic and sauté until tender, about 5 minutes. Add tomato
sauce and broth mixture. Bring to boil and simmer. Add carrots and
string beans.

Prepare meatballs. Mix rice into meat, adding mint and parsley leaves,
salt and pepper. Add raw egg. Form beef into 1-inch meatballs. Return
soup to gentle simmer. Add meatballs to soup. Cover and let simmer for
1/2 hour. Add peas towards the end of the 1/2 hour. Add a few pinches
of oregano and sprinkle with salt and pepper to taste. Garnish soup
with chopped fresh cilantro.

Preparation time: 1 hour.

Serves 6-8.


** Exported from Now You're Cooking! v5.91 **

koko

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Food is our common ground, a universal experience
James Beard