Sunday, August 29, 2010

Albondigas Soup

My husband's family makes the best Mexican food on earth, Imo, so I never try to make it for him. Yes, he complains but I just tell him, call your aunt, cousin, uncle, or Nino, have them make you something that I will only, in my attempt to replicate, destroy for both of us. Well today I decided to jump in with both feet and make the traditional meatball soup-Albondigas. I will say it turned out great, although not completely traditional in taste, it was a winner for the whole family (even the three kids). It tastes a little like meatball soup and tortilla soup together. Give it a shot, it makes enough to feed for a couple days.

2 lbs ground turkey or extra-lean ground beef
2 large eggs, lightly beaten
1 cup uncooked rice (I used jasmine but use whatever you want)
2 tbls chopped fresh cilantro
1 tbl chopped fresh basil
1/4-1/2 tsp cayenne pepper
1 tsp kosher salt

In a large bowl combine ground turkey/beef, eggs and rice with your hands (always fun). Add rest of ingredients and combine until thoroughly mixed (use your hands again). Form meat mixture into 1" balls, arrange on a rimmed baking sheet and refrigerate while preparing the soup.


3Tbl Olive Oil
4-5 cloves garlic, minced
1 large white onion, chopped
1 large red onion, chopped
1 bunch of green onions, include green tops, chopped
2 celery stalks, chopped
2 large cans/boxes of chicken stock (35 oz each)
4 cups water
1 chicken bouillon cube
3 TBL fresh lemon juice
1 TBL fresh lime juice
1 tsp paprika
1 TBL cayenne pepper
2 TBL Kosher salt
1 can garbanzo beans, drained
1 can whole kernel corn, drained
1 can black beans, drained
2 (14.5 oz) cans stewed tomatoes, not drained
1 cup chopped fresh cilantro
freshly ground black pepper

sour cream
grated cheese

I a large stockpot over medium heat warm the oil and add the minced garlic. Stir about 1 min, dont let garlic burn. Add all three onions and the celery and saute, stirring frequently, until the onions are soften and sweet, about 10 minutes.

Add chicken broth, bouillon, water and just bring to a boil. Remove meatballs from the refrigerator. Turn soup down to a simmer and slowly add meatballs to soup, add carefully and only a few at a time. Return soup to a gentle simmer and cook for 10 more minutes. While meatballs are cooking, skim off any foam that floats on the surface with a spoon, discard.

Gently stir in lemon and lime juice, paprika, cayenne pepper and salt. Add beans, corn and tomatoes. Again, bring soup to a boil on high heat, reduce to simmer and simmer uncovered for about 5 more minutes.

Just before serving add fresh cilantro and season with salt and pepper. Ladle into bowls and add sour cream and cheese. Great served with warm corn tortillas and lime wedges.
Original recipe courtesy of Bob Gelb (Nordstrom's friends and family cookbook)
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