Lara Parra Albondigas Soup
"Anthony-style Albondigas Soup"Serves 6 to 8 | Prep Time 15 minutes | Cook Time 50 minutes
Why I Love This Recipe
Anthony, my absolutely amazing partner introduced me to this delicious soup when we decided to share a home in LA. He has a unique diet, and only eats poultry, fish or vegetarian meals. He swapped out traditional meatballs for “Anthony-style”. And he’s an intuitive, incredible cook. He adds oregano to taste, way too much salt, and love. And this is one of two non-traditional, completely personal favorite pieces of our annual Turkey Day meal. We actually make it the night before, and “snack” on it all day as we cook.
Ingredients You'll Need
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large garlic clove, minced
2 quarts chicken stock or beef stock
1 quart water
1/2 cup tomato sauce
1/2 pound green beans, strings and ends removed, cut into 1 inch pieces
2 large carrots, peeled and sliced
1/3 cup raw white rice
1 pound ground beef
1/4 cup (loosely packed) chopped fresh spearmint leaves
1/4 cup (loosely packed) chopped parsley
1 1/2 teaspoon salt
1/4 teaspoon black pepper
A dash of cayenne (optional)
1 1/2 cup of frozen or fresh peas
1 teaspoon of dried oregano, crumbled or 1 tablespoon fresh chopped oregano
Salt and pepper
1/2 cup chopped fresh cilantro
Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.
Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.
Ladle into bowls and garnish with chopped fresh cilantro.
Pairs Well With