I have been on a quest for new soup ideas this Fall and Winter. I did a Spanish Cocido here and a Tortilla Soup here. Now I have tried an Albondigas soup. It is a Mexican meatball soup. Albondigas means meatballs in Spanish. The meatballs can be made from ground beef alone, a combination of ground beef and chorizo sausage, or in this case, ground beef and ground pork. They have cooked rice and bread in them to stretch the portions. According to some sources fresh mint is a necessary flavor in the soup. The broth is made from chicken stock flavored with vegetables such as carrots, onions, zucchini and tomatoes. It is a very satisfying combination.
Speaking of vegetables, I am so happy to be in Florida right now. I went to the Flagler Beach Farmers’ Market last Friday. Here are some of the images.
Red Bell Peppers priced at 2 for $1.00. I spent $10.00 total and came home with 2 peppers, 5 ears of corn, 1 head of lettuce, 1 pound of green beans, an acorn squash, 3 tomatoes, 2 zucchinis, 5 limes and 2 lemons.
You can add any vegetables that you have to this soup, but in this case, I followed the recipe from My Recipes for Grandma Salazar’s Albondigas Soup. My fennel breadsticks went very well with it.
1 cup boiling water
1/2 cup short-grain rice
2 cups chopped onion, divided
1 1/4 cup white bread crumbed
1/2 cup minced fresh cilantro, divided
1 1/2 teaspoon dried oregano
1 teaspoon ground cumin
1/4 tespoon salt
1/2 pound lean ground pork
1/2 pound ground sirloin
2 large egg whites (or 1 whole egg)
1 cup chopped carrot
1 garlic clove, minced
1 cup chopped seeded peeled tomato (or canned tomatoes, chopped)
4 cups low-sodium chicken broth ( I used more )
2 tablespoons chopped fresh mint
2 cups chopped zucchini
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pour water over rice, and let stand 20 minutes. Drain.
Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.
Place bread in a food processor; pulse until couarse crumbs form. Measure out 1 1/4 cups. Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, oregano, and next 5 ingredients, stirring well. Shape mixture into 29 (1 inch) meatballs. Chill 20 minutes.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray. Add 1 1/2 cups onion, carrot and garlic to pan; saute 5 minutes or until vegetables are tender. Stir in tomato and broth, bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes. Add zucchini, 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes. Garnish with cilantro.