We’ve been having a lot of soup lately, other than being one of the things I can eat without hurting my teeth, this Sopa de albondigas it’s the soup I remember having since a long time ago, I would always wonder how my mom would introduce the rice on the meatballs, well the day we made this I paid attention and now I know haha, when your little you think everything is so hard to make, but now i’m amazed at how easy cooking can be, sometimes we just sit on the table waiting to have something to eat, but when you see the whole process of the meal your going to eat it’s amazing, I mean I find it wonderful!
I became from being a picky palate girl, to challenging myself to try new things and I must admit I’ve liked most of the things I’ve been introduced to :).
And can’t wait to try more food, it just tastes so good! haha 🙂
Now I would like to introduce you to this Sopa de albondigas!
For the Soup:
3 liters water
2 tablespoons chicken soup powder
1 210g tomato puree
2 zucchini diced
2 carrots diced
2 celery sticks diced
For the Meatballs:
1 kilo of meat
2 garlic cloves
1 teaspoon ground oregano
2 tablespoons rice
1/2 cup bread crumbs (we ran out of bread crumbs so we used 2 slices of loaf breads with some milk)
Handful of coriander
On a Soup Pot place the 3 liters of water with the chicken soup powder and tomato puree on a medium-low heat.
To make the meatballs first on a blender mix: tomato,onion,coriander and garlic, mix until smooth.
On a Bowl add the meat,egg,bread crumbs,rice,oregano,pepper,salt and add the mixture we blended.
Mix it until forming little meatballs.
Add the Carrots,Zucchini,celery and Add the meatballs to the soup on a medium heat for 30-45 minutes or until you see the rice is cooked.
Source: My Mom