11.08.2009

Albondigas

It’s getting to be that time of year, fall is in the air (that means it’s in the 50’s at night), I start wearing long sleeves during the day, and I’m ready to put pots on the stove to cook up something yummy (look out HH, it’s meal-in-a-bowl time).

This past week it was Albondigas – Mexican Meatball Soup. This soup is hearty, it has vegetables and meat (arr, arr – man-food!), and it smells delicious when you walk in the Diner.

The recipe is very easy, and I modify it a little from the original recipe I got from my friend Laurie years ago to fit HH’s tastes.

Albondigas2 quarts chicken broth
1 – 28 oz can diced tomatoes (I put in half this because HH doesn’t love cooked tomatoes)
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 cups carrots, sliced (I use about 4 carrots shredded)
1 – 4 oz can chopped green chiles (not as hot as you might think)
1 tbsp Chile powder
1 tsp oregano
½ tsp salt
½ tsp pepper
¼ cup chopped fresh cilantro

And for the meatballs,
1 slice bread, broken up
¼ cup milk
1 lb lean ground beef
¼ lb ground pork
(I substituted ground turkey for all of this, added some poultry seasoning and garlic powder, HH never knew the difference!)
2 tbsp uncooked rice
2 tbsp finely chopped onion
1 tsp ground cumin
½ tsp oregano
½ tsp salt
½ tsp pepper
1 egg, beaten

Heat olive oil in large pot, add onion, garlic and carrots. Sauté until onion is tender. Add broth and diced tomatoes. Add onion mixture, chiles, Chile powder, oregano, salt, pepper and cilantro to broth. Bring to a boil, reduce heat.

Prepare meatballs – place bread in mixing bowl. Pour milk over bread, soak five minutes. Add beef and pork (or turkey) to bowl; blend well. Add rice, onion, cumin, oregano, salt, pepper and egg; blend well. Shape meat mixture into walnut sized balls. Drop meatballs one at a time into gently simmering soup.

Cover and simmer 30 minutes. Ladle hot soup into bowls and serve.

Enjoy!

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