The Cure for the February Blues - Albondigas Soup

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

• Prep Time: 15 minutes
• Cook Time: 40 minutes

• Total Time: 55 minutes

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