Sopa de Albóndigas
Hearty and aromatics soup with meatballs, vegetables and fresh herbs.
Equipment
- Large soup pot
Ingredients
Meatballs
- 500 g Beef Mince
- 1 Egg beaten
- ⅓ cups Rice almost cooked
- 2 tbsp Finely chopped fresh mint leaves
- 2 tbsp Finely chopped fresh coriander leaves
- 2 tsp Dry Oregano
- 1 tsp Ground Cumin
- 2 cloves of Garlic minced
- 2 tsp Salt
- ½ tsp Black Pepper
Soup
- 2.5l Broth or water
- 1 Large Carrot roughly chopped
- 2 Large Potatoes ~500g, cut into large cubes
- 2 Stalks of celery finely chopped
- 1 Small onion thinly sliced
- 3 Cloves Garlic minced
- 1 tsp Dry Oregano
- ½ tsp Ground Coriander
- 1 tsp Ground Cumin
- ½ tsp Salt
- 400-500ml Chopped Tomatoes
- 2 tbsp Lemon Juice
- Fresh Coriander Leaves to garnish
- 1 tbsp Olive Oil
Instructions
- Mix all meatballs ingredients together and form meatballs of about 3cm in diameter.
- In a deep pot, heat oil and fry the onions for 5-7 minutes, then add garlic and fry for a further 2 minutes.
- Add carrots, potatoes and celery and sauté for 5-7 minutes. Pour in the broth or water and the chopped tomatoes. Add dry oregano, salt, cumin and coriander, bring to boil and let simmer for 5 minutes.
- Carefully add the meatballs to the soup, give it a gentle mix, cover and simmer on low heat for 5-10 minutes, until the rice is fully cooked.
- Switch off the heat, season with lemon juice and serve sprinkled with fresh coriander leaves.
Notes
- The soup can be refrigerated for up to 3 days.