Albondigas Soup

It’s that time of year. The weather is down right freezing outside and all everyone wants to eat is soup.  Some friends asked me for my Albondigas recipe weeks ago and I’m just now getting around to it. Super easy, low calories and sooooo good.  Enjoy!

I make this amount with these measurements for four adults and there is usually a little left over for a couple bowls the next day.

What you need;

1.5 lbs of lean ground beef or turkey
1 egg
1 cup brown rice (you could also use white rice)
1/2 cup coarsely chopped cilantro
1 tbsp of cumin
1 tsp pepper
1 tsp salt
1 tsp garlic powder
1.5 cubs of chicken or beef stock (i use chicken)
1/2 small onion chopped small
4 medium-sized carrots
1 small bell pepper or  2 zucchini (my family doesn’t like zucchini so i use bell pepper but I would much rather make it with zucchini)
2 cans of tomatoes sauce (the small ones)

In a large bowl mix the ground meat, egg, salt, cumin, pepper, cilantro, garlic powder and rice. Use your hands to get it all mashed together and then make 1-2 inch round meat balls.  Place in a stock pot of bowling water (about 6 cups of water) and stock cubes. Boil for 20 minutes covered.

Place your onion, bell pepper, carrots and tomatoes sauce into the pot.

Boil for another 20-30 minutes. Test a meat ball to see if the rice is soft.

Eat with corn tortillas, avocado, lime or add some sour cream.

BTW this is St. Euphrosynus he is the patron saint of cooking. I have this beautiful icon of him in my kitchen and often think about him and his story (you can read it here) whenever I’m in the kitchen cooking.  I know that he prays to God to bless everything that I make for my family that it would be to the nourishment of them as they work toward salvation and for his kingdom.

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