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Albondigas Recipe

INGREDIENTS

Meatballs ▢1 pound ground beef ▢1 egg, beaten ▢2 teaspoon minced garlic ▢½ cup fresh cilantro, chopped ▢1 teaspoon ground cumin ▢½ teaspoon salt ▢¼ teaspoon pepper ▢½ cup cooked rice, optional ▢1-2 tablespoons olive oil Soup ▢4 cups low sodium chicken broth ▢½ carrot, sliced ▢1 celery stalk, cut into chunks ▢1 (16-ounce) can diced tomatoes, undrained ▢½ teaspoon ground cumin ▢1 teaspoon oregano ▢½ cup fresh cilantro ▢1 potato, diced ▢salt and pepper to taste

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STEP-1

Combine 1 pound ground beef, 1 beaten egg, 2 teaspoons minced garlic, ½ cup fresh cilantro chopped, 1 teaspoon cumin, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup cooked rice.

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STEP-2

Form 20-24 tight meatballs by rolling between your palms (we made ours about 1½ inches wide). Brown on all sides in a hot pan with 1-2 tablespoons olive oil for a few minutes. Set aside.

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STEP-3

In a large pot, combine 4 cups chicken broth, ½ carrot sliced, 1 chopped celery stalk, 1 (16-ounce) can diced tomatoes, ½ teaspoon cumin, 1 teaspoon oregano, and ½ cup fresh cilantro leaves.

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STEP-4

Bring to a boil, and reduce heat to a mild simmer for 10 minutes.

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STEP-5

Drop meatballs and 1 diced potato in the soup and slightly boil so that the meatballs cook quickly. Return to simmer and cook another 20 minutes.

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STEP-6

Salt and pepper to taste. Enjoy warm topped with some fresh parsley (if desired).

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