Today I am starting a month-long series of soups. This week's recipe is for albondigas soup.
Albondigas soup is basically a Mexican meatball soup. I've sometimes heard these meatballs referred to as "porcupine meatballs" because they include rice. There is a bit of prep work involved in making this soup, but it is so worth it. The meatballs are simmered in the broth, so it's a one-pot meal.
To begin, make the meatballs by combining one pound of ground beef, 1/3 cup of uncooked rice, one teaspoon of salt and one raw egg.
I use my hands to squish it together, then form the meatballs.
Bring three quarts of chicken broth to a simmer and gently add the meatballs. Simmer for about 20 minutes. About halfway through, the meatballs will rise to the top of the broth.
While the meatballs are simmering, chop the celery, garlic, onions and carrots.
Add the chopped vegetables to the broth. Add the can of diced tomatoes and the spices - everything except the spinach - and continue simmering for another hour and 15 minutes.
Add the spinach and simmer for additional 15 minutes. Provide sour cream, shredded cheese, guacamole, and/or cilantro as toppings. Serve with warm flour tortillas. Or homemade bread. Warm, homemade bread goes with anything!
1 lb ground beef
1/3 cup uncooked rice
1 tsp salt
1 raw egg
3 qts chicken stock, or part stock/part water
3 cloves garlic, chopped
4 stalks celery, chopped
3 onions, cut into quarters
4 lg carrots, peeled and sliced
1 can of diced tomatoes
Salt and pepper to taste
1 tsp cumin
A dash of cayenne (optional)
1 tsp dried oregano
Fresh spinach or other greens
Cilantro for garnish if desired
Mix ground beef with rice, salt and the raw egg. Form into meatballs.
Bring broth to a boil in a large pot. Turn down to a slow simmer and gently add meatballs. Simmer gently for 20 minutes.
Add the remaining ingredients except spinach. Simmer for 1 hour and 15 minutes or until rice in meatballs is cooked through (or cook all day in the crockpot). Add in the greens and simmer for an additional 15 minutes.
Serve hot with fresh flour tortillas, and with sour cream, shredded cheese, guacamole, cilantro, etc to put on top.
A Month of Soups 2013:
Chicken and Mushroom Soup
Broccoli and Cheddar Soup
French Onion Soup
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