Albondigas
INGREDIENTS:- 2 Tbsp olive oil
- 1 large onion, chopped
- 1 large garlic clove, minced
- 3 quarts of chicken stock, beef stock, water or a mixture of both stock and water
- 1/2 cup of tomato sauce
- 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
- 1/4 cup of chopped parsley
- 1 egg
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- A dash of cayenne and cumin
- 1 1/2 cup of frozen or fresh peas
- 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
- Salt and pepper
- 1/2 cup chopped fresh cilantro
- Heat oil in large heavy-bottomed pot over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock or water and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
- Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.
- 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 cayenne and cumin, to taste.
- Garnish with chopped fresh cilantro.
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