"Be not an abomination to the Bees and Butterflies and then your garden shall know the enchantment

Thursday, February 19, 2015

The Cure for the February Blues - Albondigas Soup

The usual mid-February blues has me in it's hold right now with the foggy, misty weather these past few days.  The cure:  Homemade Albondigas Soup !  Easy, nutritious and fun to make with kids this soup is also a great way to make your food budget stretch.


  • 1 medium onion, chopped (1/2 cup)
  • 1 clove garlic, minced
  • 2 tbls vegetable oil
  • 4 cups water
  • 2 (10-1/2-ounce) cans low sodium chicken broth
  • 1 (6-ounce) can tomato paste
  • 2 medium red potatoes, unpeeled and cubed
  • 2 medium carrots, sliced diagonally
  • 2 small zucchini, sliced diagonally
  •  1/2 head of cabbage, cut into quarters
  • 1 beaten egg
  • 1/4 cup snipped cilantro or parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano, crushed
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 1/4 cup cooked long grain rice
    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Total Time: 55 minutes
    Preparation
    In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes. Add cabbage and zucchini, continue to simmer.

    Meanwhile combine egg, cilantro or parsley, salt, oregano, and pepper. Add ground beef and uncooked rice. Mix well. Form mixture into 1-inch meatballs.

    Add meatballs, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.

    Yield: 8 to 10 servings
     

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