Wednesday, January 29, 2014

Albondigas

 Sopa de Albondigas
(Meatball Soup)








There are many variations to this soup. This one is one that I came up with along with somethings my mom does in her soup. Perfect for cold raining weather. 
What you need:
Meatballs
1 1/2 pounds of ground beef or turkey
1/3 cups of bread crumbs
2 eggs
1/4 teaspoon of sea salt
1/4 teaspoon of black pepper
1/2 cup wild rice

Soup
1 tablespoon of Olive oil for sautéing
2 cloves of garlic-minced
1 medium onion-chopped
1 can of tomatoes
1 can of tomato puree
1 chayote- chopped ( see picture below) 
1 medium zucchini-chopped
2 cups of chopped carrots
5 cups of water
1/2 tablespoon of beef bouillon 
1 teaspoon of oregano leaves
1/2 cup of wild rice


In a bowl mix all the ingredients listed under Meatballs with your hands. After it is all mixed, start making meat-balls about 1 1/2 inches in diameter.

In a medium-high hot skillet, drop your meat balls and cook rotating occasional make sure they don't burn. 

Meanwhile on a deep pot, heat up 1 tablespoon olive followed by some garlic and onion. 
After you sauté them for about 2 minutes  add can of tomatoes and puree. 
Followed by vegetables, water bouillon, oregano.
Once the water starts boiling  add rice and taste soup to make sure it has enough flavor. add more salt or bouillon to taste. 

Remove meatballs from skillet and drop into the soup and simmer of low medium heat. Once the veggies are cooked and rice is tender, then its ready to serve.



**CHAYOTE**

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