Post by blackcrowheart on Feb 16, 2008 13:10:52 GMT -5
Albondigas Soup
Preparation time: 1 hour.
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 OR water OR a mixture of both (we
usually use half stock half water as the meatballs will create their own stock)
2 large carrots, sliced
1/2 lb of string beans, cut into 1 inch pieces
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
1 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.
2 Prepare meatballs. Mix rice into meat, adding mint land parsley leaves,
salt and pepper. Add raw egg. Form beef into 1-inch meatballs.
3 Return soup to gentle simmer. Add meatballs to soup, one at a time. 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.
Serves 6-8.
Preparation time: 1 hour.
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 OR water OR a mixture of both (we
usually use half stock half water as the meatballs will create their own stock)
2 large carrots, sliced
1/2 lb of string beans, cut into 1 inch pieces
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
1 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.
2 Prepare meatballs. Mix rice into meat, adding mint land parsley leaves,
salt and pepper. Add raw egg. Form beef into 1-inch meatballs.
3 Return soup to gentle simmer. Add meatballs to soup, one at a time. 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.
Serves 6-8.