Albondigas Soup
serves 6
Mint adds a subtle but essential flavor to this brothy but rich Mexican meatball soup.
Read more about this recipe in Carla Snyder and Meredith Deeds' 300 Sensational Soups.
1 pound lean ground beef
4 cloves garlic, minced
1 egg, beaten
1/2 cup fresh breadcrumbs
1 tablespoon finely chopped fresh mint
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 carrots, diced
1 onion, finely chopped
2 tomatoes, seeded and diced
2 jalapeno peppers, seeded and julienned
3 cups thinly sliced white cabbage
1/2 teaspoon dried oregano
8 cups chicken stock
1 cup loosely packed fresh cilantro leaves
1 tablespoon white vinegar
prep: 15 minutes
total: 1 hour 5 minutes
large bowl
small skillet
baking sheet
large pot
parchment paper
1. In a large bowl, gently combine ground beef, garlic, egg, breadcrumbs, mint, salt and pepper. In a small skillet, sauté a small spoonful of the beef mixture over medium heat until no longer pink. Taste and adjust the seasoning of the beef mixture with salt and pepper, if necessary. Roll beef mixture into walnut-sized balls and place on prepared baking sheet.
2. In a large pot, heat oil over medium heat. Add carrots and onion; sauté until softened, about 6 minutes. Add tomatoes, jalapenos, cabbage and oregano; sauté until tomatoes start to break down, about 3 minutes. Add stock and bring to a boil. Add meatballs, reduce heat and simmer until cooked through, about 30 minutes. Stir in cilantro and vinegar. Taste and adjust seasoning with salt and pepper, if necessary.
3. Ladle into heated bowls.
