Printfriendly

Print Friendly and PDF

Wednesday, June 13, 2012

Perfect after fast food! - Meatball Soup

Thanks for the "get well comments" I am still surrounded by "Kleenex" and coughing but I DO feel better ;) Thank you very much! It is very encouraging to see your comments! You have no idea. Ok... now to my post...

Unfortunately for some reason I couldn't cook lunch for hubby the other day... You know? I always prepare it ahead of time and then just leave it ready for him in containers so he can take it to work and enjoy his food at lunch... he loves it! And hates having to eat "fast food" (although he loves having a Bic Mac once in a while by choice not because he "has to" ... BTW I hate Bic Macs) - ok moving on to my topic -... so... He had to eat fast food  and came home still feeling "yucky" from eating that... I knew he would! So... to make it up to him I cooked something I knew screams "I am homemade and the person who made it LOVES YOU!" is one of those "Mexican Meals" that you just love because is something "a mommy" would cook to make you feel better or special" ... Hubby loves the "Mexican Meatballs" I usually make with chipotle... for my recipe click here but this time I wanted to make something different and without chipotle so it would be tender to his stomach.... So I decided to try Leslie's "Caldo de Albondigas" (Mexican Meatball Soup) from La Cocina De Leslie just making some variations of my own and my amazing Red Rice (Recipe will be posted tomorrow) and he was in heaven! He kept making "I love this" noises while eating it! and I felt very happy!

So here it is:
 

Now the recipe...

Caldo de Albondigas
Adapted from La Cocina de Leslie

Ingredients:

Ingredients:
  • 2 pounds ground beef
  • 1/4 cup  long-grain rice (uncooked)
  • 1/4 cup dry bread crumbs
  • 1/2 cup finely chopped tomato
  • 1/2 cup finely chopped onion
  • 1 large egg
  • 1/8 teaspoon dried oregano (crushed)
  • 4 medium potatoes (cut in large chunks)
  • 4 carrots (peeled and sliced in large chunks)
  • 1/2 tsp. garlic powder
  • 1 1/2 cubes chicken bouillion (I use Knorr)
  • Salt and pepper to taste

Directions:
In a medium bowl, combine the ground beef, rice, bread crumbs, tomato, onion, egg and oregano.  Season with salt and pepper (about 2 tsp. salt and 1/2 tsp. black pepper).  Mix until well combined.

Using a 1/8-cup measuring cup as a reference to get the "size" of the meatballs, shape the meat mixture into balls.  Place in a 4-quart stockpot with 8 cups of water.  Add the vegetables and season soup with chicken bouillion and garlic. Cover stockpot and cook over medium heat until vegetable are tender (about 35 mins). Taste and season with more salt if needed.



Join us tomorrow for the recipe to make Red Rice.

Enjoy!

© Paloma K.

6 comments:

Amy said...

I love caldos! So warm and rich and soothing! (but it's so easy easy to eat too much...my favorite is beef!)

I'll be saving your recipe! I know my hubs wil love it, too!

Natalie said...

Yum yum this sounds super tasty!

LinsFood said...

Hi Paloma, my first time here, love your blog, glad I found you! I love Mexican food and regularly give Mexican Cookery classes! Love the look of this soup and look forward to your red rice!

Jules from A Little Bite of Life said...

This sounds delicious!

Paloma said...

Amy! I love caldos too! They make me think of "mommy love" :) ... Yes It's easy to eat more than you should! Beef caldo is my favorite as well with warm corn tortillas! YUM! Thanks for your comment!

Natalie: It was good!!! I hope you try it!

LinsFood: I am glad you are liking what you see! Mexican Cookery classes? That's awesome! you should visit my abandoned "Cooking with Fire" blog... I have some Mexican recipes there ;) ... http://cooking-w-fire.blogspot.com

Jules: Thanks!!!

Cucina49 said...

Sigh. Albondigas--I haven't had them in forever! What a great idea.