Albondigas

 

A traditional Mexican soup made with lamb or beef, Albondigas is most definitely comfort food for the soul. Who doesn’t love a meatball? Okay, no disrespect to those who don’t eat meat, but these meatballs are exquisitely tender, very flavorful, and the aroma is much richer than beef. I make this soup when the first cold spell hits, which in Texas is usually December.

 
 
Albondigas
 
 

Essentials

1 Lb. Organic Ground Lamb or Beef

4 - 6 Organic Carrots, peeled and finely chopped

1/4 C Fresh Mint, finely chopped

4 Sprigs Fresh Rosemary

1 Egg, beaten

2 T Extra-Virgin Olive Oil

1/2 White Onion, finely chopped

2 T Tomato Paste

3 Stalk Celery, finely chopped

1 Ear or Can Organic White Corn, shucked or drained

6 C Organic Chicken Stock

2 Bay Leaves

1 Whole Serrano Chile

1 T Sea Salt

1 T Black Pepper

1 T Cumin

1 Tsp Celery Salt

Directions

  1. In a large mixing bowl, combine lamb or beef, mint, egg, mint, salt and pepper.

  2. Using a wooden spoon or spatula, mix ingredients together and scoop balls with a spring ice cream scoot or freshly washed hands.

  3. Place the meatballs on a silpat-lined or parchment-lined baking sheet.

  4. In a large dutch oven over medium heat, add onions and tomato paste; sauté until onions reach translucence.

  5. Add celery, corn and carrots; sauté until tender.

  6. Add chicken stock and bring to a boil; gently add meatballs and bay leaf.

  7. Score the serrano pepper, so as to not completely cut it in half longways, and add it to the dutch oven.

  8. Simmer for 30 - 40 minutes on low heat.

  9. Using a handled mesh strainer or large spoon, skim the grease off of the top and discard.

  10. Season to taste with cumin and/or celery salt; garnish with rosemary and serve!

I cannot consume corn, so you'll see it's missing from the meatball photo - it really does provide a pleasant, crunchy sweetness.

 
 

xo, Melissa

 
SoupMelissa ChildressMexican, Meatball, Hearty