Pear Apricot Tart
Homemade Corn Tortillas

Homemade Albondigas Soup

An aromatic brothy soup with delectable minty meatballs and vegetables. 



Oh so tasty, let's make some. 


Let's start with the broth. 


You'll need chicken stock, fresh green beans, carrots, garlic, onion and tomato sauce, or tomato paste. 





Dice one large onion and mince one clove of garlic. Pretend you see the garlic o.k. 





After you heat up the olive oil in a medium saucepan, add the onion and garlic and sauté until tender, about 5 minutes. 





I used Penzey's soup base. Add a tablespoon for every quart of water. I like to add the base before I add the water. I'm just quirky that way. 





If you use the base, mix it around a little into the onion before adding the water; or...follow the directions on the jar and mix with hot water before adding to the saucepan. 





Add water to the saucepan, or chicken stock if you are not using the soup base. 





The recipe calls for half a cup of tomato sauce. I had a couple of tablespoons of tomato paste in the freezer so I added that instead.  

Bring the stock to a boil. 

While the stock is coming up to the boil, cut the green beans into one inch pieces and dice the carrots. 





Add the green beans and carrots to the saucepan. 

Lower the heat and simmer the stock while you are making the meatballs. 





To make the meatballs you need ground beef, rice, and egg and mint.

The peas are added later, they just showed up early for the photo shoot. 





To the ground beef add rice, 





chopped mint and 





an egg. 

Here's where I went off camera. I wanted to save you from having to witness me smushing this up with my hands. Trust me you didn't want to see it eewwwww. 





A tablespoon's worth of meatball mixture makes the perfect sized meatballs for this soup. 





Add the meatballs to the simmering stock, then cover and simmer for about half an hour. 





Toward the end of the half hour, add the oregano. I love this Greek oregano, it's dried on the stalk, I just crumbled it off the stalk into the saucepan. 





And add the peas. 

Taste and adjust the seasonings. 




I decided the soup needed a squirt of lemon juice to brighten it up a little. Perfect. 


Here's the recipe I used. 



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Albondigas Soup


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

2 large carrots, sliced

1/2 lb 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

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.

Prepare meatballs. Mix rice into meat, adding mint and parsley leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs. Return soup to gentle simmer. Add meatballs to soup. 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.

Preparation time: 1 hour.

Serves 6-8.

** Exported from Now You're Cooking! v5.84 **


I also made homemade corn tortillas to go with the soup, that will be the next post. 


And that's that.