Albondigas Soup


Monday Night Supper

Homemade soup just warms your soul don’t you think?  I’m not sure how to pronounce this soup but, I don’t care…I love it anyway.  I learned recently that the word  albondigas is Spanish for meatballs, which totally makes since because this soup is all about the meatball!

Albondigas Soup

1/2 cup short grain rice

1 cup boiling water

olive oil

2 cups chopped onion,divided

1 cup bread crumbs

1/2 cup minced fresh cilantro, divided

1 teaspoon ground cumin

3/4 teaspoon salt, divided

1 1/2 teaspoons dried oregano

1/2 pound lean ground pork

1/2 pound ground sirloin

2 large egg whites

1 cup chopped carrot

1 garlic clove, minced

1 14.5 oz can diced tomatoes drained

4 cups chicken broth (maybe more if you want a little more broth)

2 tablespoons fresh mint

2 cups chopped zucchini


1/4 teaspoon freshly ground black pepper

Pour boiling water over rice, and let stand 20 minutes. Drain and reserve.

Heat a nonstick skillet over medium heat.  Pour in a teaspoon or two of olive oil.  Add 1/2 cup onion to pan, saute for about  5 minutes or until tender, stirring occasionally.

Combine rice, bread crumbs, cooked onion, 1/4 cup cilantro, cumin 1/4 teaspoon salt, oregano, pork, sirloin and egg whies, stirring well.  Shape mixture into  small meatballs, 1/2 to 1 inch in diameter.  Cover a rimmed baking sheet with parchment paper and put the meatballs on it.  Sprinkle a little olive oil over the top of the meatballs and put them in the oven for about 20 minutes or until slightly brown.

Heat a dutch oven over medium high heat.  Coat pan  with olive oil add the remaining onion, garlic and the carrot.  Saute until the vegetables are tender.  Next add the zucchini and season with salt and pepper, allow it to brown slightly. Add the tomatoes and the broth to the pan, stir to combine.  Allow the soup to come to a slight boil, add the meatballs and the mint, reduce the heat and simmer for a least 30 minutes.   Garnish the soup with the remaining cilantro.

enjoy! xo



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