January 18, 2009

Albondigas Soup

Ok, so if you like Mexican food, meatballs and soup, you will love this simple Mexican meatball soup that is hearty and healthy. When I lived in Tucson a few years back, I found this little family owned mexican restaurant which served the best ever Albondigas soup, and I just can't seem to find another that even compares. So I tried to recreate it the best I could. The authentic soup calls for ground beef and white rice for the meatballs, but to lighten it up, I use ground turkey, and I like the addition of brown rice because of the nutty taste it gives to the meatballs. All you need is some crusty bread, and a nice bottle of wine.
I know you will love this one!

Wine Pairing: A Rioja would be do quite nicely here.

Albondigas Soup
serves 6-8

1 pound ground turkey
1/4 cup cooked brown rice
1 egg
1 tbsp chopped fresh cilantro (would also be good with mint)
3 green onion chopped
1 tbsp adobo seasoning
1 tsp garlic salt
1 tsp pepper
1/2 cup of fresh breadcrumbs or Panko crumbs
1/4 cup of ice water
1 tsp olive oil
1 onion chopped
1 garlic clove minced
1 carrot diced
1 medium potato diced
2 cans of low sodium beef broth
1 can whole peeled tomatoes, undrained and cut up

In medium bowl, combine first ten ingredients, and form into small meatballs. Set aside. In large dutch oven or soup pot, over medium heat, add olive oil, garlic, onion, carrot and potato. Cook for about 3 minutes to soften a bit. Add beef broth and tomatoes and bring to a boil. Add meatballs, reduce heat, cover and simmer for 30-40 minutes, stirring occasionally.
Serve and enjoy!

1 comment:

Anonymous said...

I made this soup last night and it was great. The hardest part was waiting the 30 minutes to simmer, because it smelled so good cooking. Totally Yummy!