Friday, March 16, 2007

Mexican Albondigas Soup

Don't let my bad picture fool you, this is actually good stuff.

For the meatballs:
1tbsp olive oil
1/2 cup finely diced yellow onion
1tsp minced garlic
1/2 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp dried oregano
1 large egg
1/4 cup heavy cream
1/2 cup fresh breadcrumbs
1 lb lean ground beef
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper

For the soup
2tbsp olive oil
4 medium carrots, thinly sliced (about 2 cups)
1 large leek, white and light green parts, rinsed and thinly sliced (about 1 cup) or 1 cup diced yellow onion
1tbsp minced garlic
2 jalapeno peppers, stemmed, seeded, and thinly sliced
1 cup diced fresh or canned tomatoes with their juices
10 cups chicken stock
1tsp chili powder
Coarse salt and freshly ground black pepper
1/2 cup finely chopped fresh cilantro for garnish

Make the meatballs
Heat the oil and add the onions and cook till soft, 5-10 minutes. Add the garlic, cumin, thyme and oregano, and cook 2-3 minutes.
Place the egg and cream in a small bowl and whisk till combined, add the breadcrumbs and stir.
Place beef in a medium sized bowl, add the onion mix, and the egg mix, and the salt and pepper. Mix with your hands to combine. Form into 1 inch meatballs , and place them on a platter. Cover with plastic wrap and refrigerate for at least an hour, or overnight.
Make the soup
Heat the oil, add the carrots and leek and cook till soft, about 5-10 minutes. Add the garlic and jalapenos and cook about 2 minutes
Add the tomatoes, stock, and chili powder, bring to a boil and simmer for 10 minutes.
Add the meatballs and adjust to a gentle simmer, 8-10 minutes till the meatballs are cooked through.
Season with salt and pepper and garnish with chopped cilantro

This soup is from Food to Live By.

Have you ever had something that grew on you, while you were eating it? This was one of those things. When I started, I thought, "hmm, this is ok", then it just kept getting better and better, until my husband and I wound up eating extra helpings. The meatballs had this really great creamy-ness to them, and the broth had a real kick to it.

I didn't bother giving the boys any of the broth, but my youngest liked the meatballs, they are a good size for tiny hands.

We decided in the end that this recipe is a keeper.

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