The Meaning of Life
love, family, friends, music, food, places, spaces, inspiration, thoughts, fun and so on...
Wednesday, August 28, 2013
Growing up my mom used to make Albondigas Soup. I wasn't so fond of it then but now I decided to give it another try. I took
and made a few changes according to what I had on hand.
1 1/2 pound ground beef
1 bunch cilantro
1 small onion, chopped
4 cloves, minced
1 bell pepper, chopped
salt and ground black pepper to taste
4 (14.5 ounce) cans chicken broth or water and bullion
Baby carrots, cut in 1/2
Baby gold potatoes, cut in 1/2
1 or 2 zucchinis, chopped
El Pato tomato salsa sauce, 1/2 only
Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, garlic and bell pepper in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
Spray dutch oven with olive oil spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
Pour the chicken broth mix into same pot, and stir in the onion; add the carrots, zucchini, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro and tomato sauce; simmer for 30 minutes. Season to taste with salt and black pepper.
Post a Comment
Post Comments (Atom)