Albondigas

Albondigas = a Mexican meatball soup that I can't pronounce because I took French. But I can tell you that I always order it when I see it on a menu and it is good. So I made it. A perfectly light yet fulfilling dinner, especially after you've had a lunch that consisted of pizza, tacos and cheese steak sandwiches. (I'm not kidding... I don't know how that happened, but it did.)

Albondigas
Recipe adapted from here
(Serves 6-8)

1 lb. ground beef
1/2 cup white rice, uncooked
1 egg
4 cloves garlic, minced
2 tsp cumin
2 tsp salt
1/2 tsp black pepper
2 T olive oil
4 carrots, chopped
2 zucchini, chopped
1 onion, chopped
4 cups beef broth
Dash of hot sauce
Queso Fresco

In a bowl, combine ground beef with egg, white rice, 3 cloves of minced garlic, 1 tsp cumin, 1 tsp salt and 1/4 tsp black pepper. Form into golf ball size meatballs. Set aside.


Heat olive oil over medium heat. Add chopped onions and saute until translucent.


In the meantime, chop carrots and zucchini.


Add the rest of the vegetables and remaining clove of minced garlic to onions. Saute for a few minutes. Season with remaining salt, cumin and black pepper. Then, add beef broth. Bring to a boil. Drop meatballs into soup, one by one, and simmer until meatballs and rice are cooked, about 20 minutes. Add hot sauce.


I served this with some crumbled Queso Fresco on top, and a side of chips and guacamole. Warm tortillas would be good too. Albondigas!! (Sorry, I just felt like boldly yelling that.)