The usual mid-February blues has me in it's hold right now with the foggy, misty weather these past few days. The cure: Homemade Albondigas Soup ! Easy, nutritious and fun to make with kids this soup is also a great way to make your food budget stretch.
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tbls vegetable oil
4 cups water
2 (10-1/2-ounce) cans low sodium chicken broth
1 (6-ounce) can tomato paste
2 medium red potatoes, unpeeled and cubed
2 medium carrots, sliced diagonally
2 small zucchini, sliced diagonally
1/2 head of cabbage, cut into quarters
1 beaten egg
1/4 cup snipped cilantro or parsley
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 pound ground beef
1/4 cup cooked long grain rice
Meanwhile combine egg, cilantro or parsley, salt, oregano, and pepper. Add ground beef and uncooked rice. Mix well. Form mixture into 1-inch meatballs.
Add meatballs, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.
Yield: 8 to 10 servings
Preparation
In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes. Add cabbage and zucchini, continue to simmer.Meanwhile combine egg, cilantro or parsley, salt, oregano, and pepper. Add ground beef and uncooked rice. Mix well. Form mixture into 1-inch meatballs.
Add meatballs, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.
Yield: 8 to 10 servings
