Wednesday, March 7, 2012


"Worries go down better with soup." ~Jewish Proverb

Make the meatballs first and set aside.
To make the meatballs, mix the following ingredients together in a medium-size bowl:
        1-pound ground beef
        1 whole egg
        1 egg yolk
        1/3-cup bread crumbs (I’ve quit using these and the meatballs are just as good.)
        ½-teaspoon garlic salt
        ½-teaspoon onion salt
        1/8-teaspoon pepper
        2-sprigs of fresh, finely chopped parsley

Mix everything together with both hands.
Scoop a generous tablespoon of meat mixture into your hands and form a meatball about the size of a walnut.
Place it on a dinner plate.

Continue making meatballs until you’ve used all of the meat mixture.
Put the plate with the meatballs, covered with foil, in the refrigerator until you’re ready to add them to the soup.

To make the soup you will need:
        3-tablespoons oil (Olive Oil or Canola Oil)
        1 medium chopped onion
        1 14.5-ounce can of diced tomatoes or five peeled and chopped fresh tomatoes
        ¼-cup white long grain rice ( Low-Carb? No rice)
        8 cups water
        1 8-ounce can tomato sauce ( I use a 7 ¾-ounce can of El Pato tomato sauce    because it has more flavor and Pedro likes it better.)
        ½-teaspoon garlic salt
        ½-teaspoon onion salt
        ½-bunch fresh Cilantro, chopped fine
3 sprigs of fresh mint, chopped fine

Cutting fresh mint from my mint patch.
In a soup pot, heat the oil over medium-high heat.

Add the rice to the hot oil. As the rice starts to brown slightly, add the tomatoes with juice and the chopped onion. Cook until vegetables are soft and transparent, stirring frequently.

Add 8 cups water all at once.
Add tomato sauce
Add garlic salt
Add onion salt

When contents of the pot start to boil, add the cilantro and mint.
Lastly, add the meatballs.

When the pot starts to boil again, lower the heat to simmer and put a lid on the pot.

It should simmer about 45 minutes before serving to make sure the meatballs are completely cooked.

Albondigas should be served with Quesadillas, not saltine crackers. The easiest ones to make are these:

You will need a cookie sheet, corn tortillas and shredded Mexican cheese.

Preheat your oven broiler to high.
Raise the top rack to within about 3 1/2  inches of the broiler element.
Put about five corn tortillas spread out on a cookie sheet. 
Sprinkle your favorite Mexican cheese on top of each tortilla. 
Put the cookie sheet on the rack and keep an eye on it. 
When the cheese is completely melted, they are ready. 
Take them out and fold each one in half, pressing the halves together so that they are held together with the cheese.
Serve with soup.

If you have leftover soup, store it in a glass bowl in the refrigerator. An orange layer of fat will form on top. Don’t throw that away. Heat it with the soup…it has lots of flavor in it.

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