You are here

Tasty Albondigas Soup

pastryparrot1's picture
Albondigas are meatballs that are served in different manners in Latin America. Albondigas appear to have been introduced to Spaniards during the Moorish invasion. These, in turn, were introduced to Latin America by the conquistadores. Some countries, like Mexico, make a soup with these meatballs. In Bolivia they are served with a tomato base sauce and rice.
Ingredients
  Beef mince 1⁄2 Pound
  White bread 50 Gram (2 slices( approx 25 gram each))
  Milk 3 Tablespoon
  Yellow onion 1 Tablespoon, grated
  Onion 1 Medium, finely chopped
  Parsley 2 Tablespoon, finely chopped
  Garlic clove 4 Medium, minced
  Chili pepper 1 Medium, finely chopped
  Dried oregano 1 Teaspoon
  Bell pepper 1 Medium, finely chopped
  Tomato 4 Medium
  Low sodium chicken stock 1 Cup (16 tbs)
  Bay leaf 2 Medium
  Olive oil 2 Tablespoon
  Flour 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Black pepper powder 1 Teaspoon
Directions

MAKING
1. Break up the bread and place it in a bowl.
2. Drizzle enough milk on it to soak it completely. Disintegrate it with a fork.
3. Place the meat in a bowl.
4. Add the soaked bread, egg, grated onion, 1 tablespoon parsley, 2 garlic cloves and salt and pepper.
5. Mix well and for medium sized meatballs.
6. Roll them in some flour.
7. Heat a large skillet with some olive oil.
8. Add the meatballs, in an individual layer, and fry until browned on all sides.
9. Work in batches if necessary.
10. Place them on a paper towel lined plate to drain off the excess fat. Set the meatballs aside.
11. If necessary, add a little more oil to your pan.
12. Add the chopped onion and cook for about 6 minutes – until softened and starting to brown.
13. Add the garlic, remaining parsley, bell pepper, chili pepper and oregano.
14. Mix well and cook for a couple more minutes.
15. Press each tomato, one at a time, against the largest grating blade of a grating box and grate tomato. You will end up with the whole peel in your hand. Discard it.
16. Add the low sodium chicken stock and add salt and pepper to taste. Mix well.
17. Add the bay leaves.
18. Return the albondigas to the pan. Cook at a simmer for 30 to 45 minutes.

SERVING
19. Discard the bay leaves and serve with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Latin American
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4
What better way to defrost the winter chill than slurp down a bowl of spicy hot albondigas? Well, if you really relish the idea of chowing down a bowl of light broth with meatballs and vegetables, then there is nothing like this dish. Easy to make and soul-satisfying too, albondigas can be easily made at home. Just stream the video and note down the instructions.

Rate It

Your rating: None
4.35
Average: 4.4 (3 votes)