A smooth soup base is actually make with sauteed onions, garlic, broth, and simple fruits. Exactly what makes the taste of albondigas soup unique is the dice mint in the meatballs. You can easily change the veggies include, depending upon what you have on kitchen and exactly what's in season.
Ingredients:
• 2 Tbsp olive oil
• 1/4 cup of chopped parsley
• 1 raw egg
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A dash of cayenne
• 1 large onion, chopped
• 1 large garlic clove, minced
• 3 quarts of chicken stock or beef stock
• 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
• 2 large carrots, peeled and sliced
• 1/3 cup of raw white rice
• 1 pound ground beef
• 1/4 cup of chopped fresh mint leaves
• 1 1/2 cup of frozen or fresh peas
• 1 teaspoon of dried oregano, crumbled,
• Salt and pepper
• 1/2 cup chopped fresh cilantro
Directions:
1. Heat up oil in big heavy-bottomed pot (5-qt) roughly medium heat.
2. Include onion and cook up until tender, approximately 5 mins.
3. Include the garlic and stir a min more.
4. Include broth blend and tomato sauce.
5. Carry to boil and minimize heat to cook.
6. Include carrots plus string beans.
7. Ready the meatballs.
8. Combine rice right into meat, including mint leaves and pepper, parsley and salt.
9. Combine in raw egg.
10. Shape mix into 1-inch meatballs.
11. Include the meatballs to the cooking soup, one by one.
12. Cover and allow simmer for 1/2 hr.
13. Include the peas to completion of the 1/2 hr.
14. Include a couple of pinches of oregano and spray with salt and pepper, and a sprinkle of cayenne, to taste.
15. Dress up with sliced fresh cilantro.
• 2 Tbsp olive oil
• 1/4 cup of chopped parsley
• 1 raw egg
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A dash of cayenne
• 1 large onion, chopped
• 1 large garlic clove, minced
• 3 quarts of chicken stock or beef stock
• 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
• 2 large carrots, peeled and sliced
• 1/3 cup of raw white rice
• 1 pound ground beef
• 1/4 cup of chopped fresh mint leaves
• 1 1/2 cup of frozen or fresh peas
• 1 teaspoon of dried oregano, crumbled,
• Salt and pepper
• 1/2 cup chopped fresh cilantro
Directions:
1. Heat up oil in big heavy-bottomed pot (5-qt) roughly medium heat.
2. Include onion and cook up until tender, approximately 5 mins.
3. Include the garlic and stir a min more.
4. Include broth blend and tomato sauce.
5. Carry to boil and minimize heat to cook.
6. Include carrots plus string beans.
7. Ready the meatballs.
8. Combine rice right into meat, including mint leaves and pepper, parsley and salt.
9. Combine in raw egg.
10. Shape mix into 1-inch meatballs.
11. Include the meatballs to the cooking soup, one by one.
12. Cover and allow simmer for 1/2 hr.
13. Include the peas to completion of the 1/2 hr.
14. Include a couple of pinches of oregano and spray with salt and pepper, and a sprinkle of cayenne, to taste.
15. Dress up with sliced fresh cilantro.
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