Thursday, June 18, 2009

Albondigas soup

This is adapted from Simply Recipes, based on what I had in the house, and what I instinctively knew we would like/dislike. Her directions to use mint in the meatballs is intriguing, but not something that would go over well in our house.
This was easy to put together (especially for Gaby), tasty, and was soothing on my very sore throat.

2 Tbsp olive oil
1 large onion, chopped
2 large garlic clove, minced
3 quarts of chicken stock or beef stock OR water OR a mixture of both (I used a mixture of both)
1/2 cup of tomato sauce
1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
2 large carrots, peeled and sliced
1/3 cup of uncooked white rice (although I see no reason why brown wouldn't work here)
1 pound ground turkey
1/4 cup of chopped parsley
1 raw egg
1 1/2 teaspoon salt
1/4 teaspoon black pepper
A dash of cayenne (optional)

1 1/2 cup of frozen or fresh peas
1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
Salt and pepper

Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
Prepare the meatballs. Mix rice into meat, adding parsley, salt and pepper. Mix in raw egg. Form into 1-inch meatballs.
Add the meatballs to the simmering soup. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

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