Sunday, January 16, 2011

Sopa de Albondigas

For the Meatballs - 1/3 cup white rice, 1/2 lb ground beef, 1/2 lb ground pork, 1/4 cup fresh mint chopped, 1/4 cup fresh parsley chopped, some dried Oregano rubbed between palms, 1 egg, 1 1/2 tsp salt, 1 tsp pepper

For the Soup - 2Tbsp Olive Oil, 1 large onion chopped, 2 clove garlic minced, 3 quarts stock (chicken beef vegetable or any combination of), 1 cup tomato sauce, 2 large carrot sliced into odd chunks, 2 zucchini sliced into 1/2" pieces, couple handfuls fingerling potatoes

cook onion until tender in olive oil, add garlic cook 1 minute, add broth and tomato sauce, Bring to boil reduce to simmer, add potatoes and carrots.

Make meatballs.
Add to meatballs and zucchini to the soup. Simmer 1/2 hour, Add cayenne pepper to taste and 1tsp dried oregano, Serve and top with fresh chopped Cilantro and a squeeze of fresh Lime.