Albondigas
One of O.G.‘s favorite meals is Albondigas. Whenever we go out to a Mexican restaurant she orders Albondigas, aka “meatball soup” and then she started making her own version at home too. The woman can’t resist a meatball.
A vegetable based soup with light broth, albondigas is also a great way to use up some of my beautiful CSA veggies!
Albondigas
Ingredients:
meatball ingredients:
1 pound ground beef
1/4 cup breadcrumbs
1 egg
1 clove garlic, minced
3 Tablespoons rice
salt
pepper
soup ingredients:
1 Tablespoon olive oil
1 onion, diced
1 clove garlic, minced
2 carrots, diced
1 zucchini, diced
1 cup green beans
2 tomatoes, diced
3 cans (14 ounces each) beef broth
1 teaspoon oregano
1/2 teaspoon cumin
salt and pepper to taste
Instructions:
In a bowl combine the ground beef, breadcrumbs, egg, garlic and rice. Season with salt and pepper. Combine well and form into small 1-1/2″ meatballs. Set aside.
In a large pot saute the onion, garlic, carrots and zucchini in the olive oil until soft. Add the green beans, tomatoes and beef broth. Season with oregano, cumin, salt and pepper and bring to a boil.
Add in the meatballs and boil for 5-10 minutes more. Bring the heat down to a simmer for another 10-15 minutes until the meatballs are cooked through and serve.
Do you use Japanese rice? Raw rice or cooked? I have seen recipes for Albondigas before but you are the first person I could ask the “Japanese rice?” question too! I love a good one-pot meal!
I used Rachel Ray’s box of beef broth. Instead of olive oil, I used coconut oil. I didn’t have green beans, so we left those out. I used Fran’s Fryers chicken sausage instead of ground beef. We had about 1 cup of cooked jasmine rice mixed with brown rice that we used in the sausage instead of only 3 tbsps of rice. OH MY GOODNESS! The best soup ever! The meatballs were perfect! The best flavored soup I’ve had in a long time! It was sssssssssoooooooo good!