Comment on this article

Albondigas Soup
from the kitchen of Sharmagne Leland-St. John

Meat Balls (Albondigas)
¾ pound ground beef
¾ pound ground pork
½ cup long grain rice
2 slices white bread
½ cup milk
2 eggs, beaten
2 teaspoons salt
1 tablespoon black pepper

Soup (Sopa)
2 tablespoons vegetable oil
4 cloves garlic, chopped
8 ounces onion, chopped
½ cup bell pepper, diced
3 salt-free broth
3 tomatoes, diced
1 cup rice
2 tablespoons salt
1 tablespoon cumin
1 tablespoon black pepper
2 carrots, sliced 1/8-inch
1 zucchini, sliced 1/8-inch

Garnish:
Fresh limes
Cilantro

Soak the bread in the milk. Add all the ingredients
for the meat balls into the bread and milk mixture.
Mix by hand, forming meat balls 1 inch to 1½ inches
round.  Bake meat balls for 20 minutes at 400º F. 


Place vegetable oil in a saucepan over medium heat.
Add the garlic, onions and bell pepper. Cook until
onions are soft. Add the water, diced tomatoes, rice
and spices. Bring to a hard boil. Carefully add the
meat balls, carrots and zucchini to the boiling soup.
Lower the heat to a slow boil and cook until rice is
soft, approximately 35 to 45 minutes. Add more
broth as necessary. 

Serve with lime wedges and chopped cilantro.
Squeeze the lime into the soup to accentuate the
flavor of the vegetables in the soup. Sprinkle with
chopped cilantro.
 

Return to: