Albondigas

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

DIRECTIONS:

1. 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.
2. 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.
3. 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.
4. Garnish with chopped fresh cilantro.