13 January 2010

Albondigas Soup

(Mexican Meatball Soup)

Meatball Ingredients:
1 lb. gr. meat (use very lean)
1/2 c. cooked rice
2 egg
1/2 can tomato sauce
1/4 onion
3-4 pieces of garlic
chopped fresh mint (I like to use a lot)
blend 1/4 onion and 1/2 can of tomato sauce and garlic in the blender then add to meat mixture.

Soup Ingredients:
2 carrots
2 zucchini
1/4 t. cumin
1/2 can tomato sauce
1/4 onion
salt to taste
water (can use part chicken broth)
1 T. olive oil

Form Meatballs.
Boil water (I just fill up my medium to large size pot about 3/4 full. Add vegetables and begin to simmer. When it is at a very light boil, add meatballs while keeping the water simmering. While that is cooking, in a pan, put 1 T. olive oil. Add chopped onion and saute. Then add 1/2 can tomato sauce. Cook 2 minutes then add to soup with the cumin. Cook until meatballs are cooked through and vegetables are soft.

1 comment:

  1. that sounds soooo good right now. wish i were home so i could make some.


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