Albondigas

I love soups and one of my favorites is albondigas--meatball soup. I found this recipe on Bon Appetit several years ago.

Albondigas Soup

2 Tbs. olive oil

1 onion, chopped
4 garlic cloves, minced
4 small bay leaves
2 14 ½-oz cans beef broth
2 cans water
1 28-oz can diced tomatoes in juice
½ cup chunky tomato salsa
½ cup chopped fresh cilantro

1 lb lean ground beef

4 Tbs. yellow cornmeal
¼ cup milk
1 large egg
½ tsp salt
½ tsp ground black pepper
½ tsp ground cumin
1/3 cup long-grain white rice

Heat oil in heavy large pot over medium-high heat.  Add ½ the onion, 2 garlic cloves and bay leaves; sauté 5 minutes.  Add broth, tomatoes with juices, salsa and ¼ cup cilantro; bring to boil.  Cover and simmer 15 minutes.

Meanwhile, combine ground beef, cornmeal, milk, egg, salt, pepper, cumin then the remaining onion, 2 garlic cloves, ¼ cup cilantro and rice in medium bowl.  Mix well.  Shape by generous tablespoonfuls into 1 inch balls.

Add meatballs to soup and bring to boil, stirring occasionally.  Reduce heat, cover and simmer until meatballs are tender, stirring occasionally, about 20 minutes.  Season to taste with salt & pepper.

Serve with avocado slices.



2013 06 24