Friday, June 11, 2010
Albondigas Soup (My version)
6-8 servings (Yes, I make this much for just the 2 of us because it’s so good we eat it all week!)
About 2 hours to prepare and cook (So worth it!)
1 lb of beef
¼ onion, minced
3 cloves of garlic, minced (2/3 for the meatballs, 1/3 for the soup)
¼ cup cilantro, minced
1 tsp of dried oregano
Salt and pepper
2-32 oz. broth (beef and/or veggie)
2-14.5 oz. cans of diced tomatoes, undrained (I used one can with onion & garlic and one with green pepper and onion)
1 green bell pepper, chopped
4-5 carrots, chopped (I love carrots in soups and stews!)
2 red potatoes with skin on, chopped in bite sized pieces
1 jalapeno, diced (use gloves when handling)
White aged cheddar, shredded
In a large pot, add broth and tomatoes. Bring to a bowl.
In a medium bowl, add all ingredients for meatballs and mix together with your hands. Form little walnut shaped balls and plop into boiling soup.
Chop all the veggies and add to soup. Add garlic. Bring to a low, simmer and cover for about 40 minutes, until carrots and potatoes are fork tender.
When soup is almost ready, slice the bread, top with cheese and toast in oven until cheese melts. Broil for the last minute or so to get some color.