Fight the Cold Snap with Soup from South of the Border
Sopa de albondigas is a delicious soup that can be enjoyed any time of year, but it's especially delicious during crisp weather. Made with key ingredients such as beef, rice, and vegetable, this soup is versatile enough to be a quick office lunch or a dinner dish. Try it with a toasted loaf of bread for even more hearty goodness.
Ingredients
1 pound lean ground beef
1 egg
1/4 cup white rice, uncooked
1/4 cup chopped onion
1/2 cup chopped cilantro, divided
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 Yukon potatoes, chopped in bite sized pieces
3 large roma tomatoes
1 garlic clove, minced
1/2 tablespoon, chicken bouillon
1/2 teaspoon black pepper
2 tablespoons canola oil
Related: Welcome the holidays with a heaping helping of comfort food
Directions
1. In a large bowl, combine ground beef, egg, white rice, onion, 1/4 cup cilantro, garlic powder and salt. Mix with hands until all ingredients have combined. Spoon out approximately 1 tablespoon of ground meat mixture and roll into meatballs.
2. In a large stock pot, boil meatballs in 1 liter of water over medium heat for approximately 10 minutes. Add potatoes, cook for 10 minutes more.
3. In a medium saucepan, boil tomatoes with enough water to cover them (approximately 10 minutes or until tender). Place boiled tomatoes in blender and blend until smooth.
4. In a separate pan with 2-inch in depth, place oil and saute 1/4 cup chopped onion, blended tomatoes and garlic. Add bouillon and black pepper. Cook for 5 minutes.
5. Combine tomato mixture with meatballs and potato mixture.
6. Cook for 10 minutes more, remove from heat and sprinkle remaining 1/4 cup of cilantro.
7. Serve and enjoy!
-By Ericka Sanchez
For 23 more soups and stews that won't disappoint, visit Spoonful!
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