Sopa De Albondigas (Aka Meatball Soup)
- Ready In:
- 2hrs 10mins
- Ingredients:
- 13
- Yields:
-
8 cups
- Serves:
- 3-4
ingredients
- 1 small onion
- 1 small garlic clove
- 1 lb ground beef or 1 lb ground lamb
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice (found with other spices- can find in reg supermarkets)
- salt & freshly ground black pepper (reg pepper is fine too)
- 3 large eggs
- 1⁄2 cup breadcrumbs, plain is fine
- 8 cups meat stock, you can use beef flavored bullion cubes as well. use about 2 cups of water for each cube
- 1⁄3 cup long grain white rice, rinsed (that's an approx amount. Can add more or less depending how much you like rice- but remember it suck)
- 1 large lemon, maybe a little less, the lemon does have a strong taste in the end if too much is added
- 1⁄3 cup of finely chopped fresh parsley
- 1⁄3 cup finely snipped fresh chives
directions
- Place the onion and garlic in the food processor or blender and puree. Note to cooker- I found that when I tried to do this, it didn’t puree very well. Even when I left the onion and garlic in chunks in the meatballs, at the end, you don’t notice.
- put the puree in a mixing bowl with the meat, cinnamon, allspice, salt, pepper, 1 beaten egg and bread crumbs. Mix together by hand and set aside.
- In a large pot, bring the meat stock to a boil. Add the rice and reduce the heat to a gentle boil
- Have a bowl of cold water to you while you work. Wet your hands and divide the meat mixture into 6 or 8 parts and shape each into a large meatball. Put them into the simmering liquid and partially cover the pot.
- Cook 1 ½ - 1 ¾ hours. NOTE: Doesn’t need to be that long. I cooked it for an hour … a little over an hour and the rice and the meat were cooked. Also another thing- check the soup every once in a while because I found that the liquid evaporates easily and I had to keep adding water so the soup wouldn’t burn.
- During the last 15 minutes of cooking, beat the lemon juice with the remaining eggs. Pour one ladle of the stock into the egg/lemon mixture.
- Reduce the heat under the soup to the lowest simmer and slowly add the egg/lemon mixture.
- Stirring constantly, allow the soup to thicken but make sure the liquid doesn’t come to a boil or the eggs will cook and they will form clumps in the soup.
- When the soup is thickened, remove from heat.
- And then you serve. enjoy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
i love to cook and i am always looking for new recipes.