Cooking from the Heart

Albondigas Sopa

With a chill in the air nothing is more delicious and comforting than a hearty bowl of soup. This is a very interesting recipe; fresh mint leaves are mixed into the meat. I love eating this soup and getting that hint of mint flavor. Add more vegetables if you like!

Meatball Soup
Albondigas Sopa
Serves about 6

Meatballs
1 1/2 lbs. ground beef
2 eggs
1 teaspoon thyme, fresh or dried
1 teaspoon marjoram, fresh or dried
1 Tablespoon fresh peppermint leaves (minced)
4 Tablespoons dry uncooked rice
3/4 teaspoon salt
1/2 teaspoon garlic powder

Soup
3 quarts beef stock, homemade, canned, or powdered type
1 cup sliced carrots
1 cup diced onions
16 oz. can tomatoes (crushed or small diced); you can also use very ripe, fresh tomatoes
1/2 teaspoon oregano (dry crushed)
Salt to taste

Bring the stock to a boil in a large soup pot – one large enough to hold at least 6 quarts.

In a medium bowl, mix all the ingredients for the meatballs together. Using a 1/4 cup measure, scoop out meat and form small meatballs. When the soup starts boiling, reduce heat to a simmer. Using a large spoon, carefully add the meatballs, one at a time, to the stock. Let simmer for about 20 minutes. Next, add the carrots, onions, tomatoes, oregano and salt. Cook for about 15 to 20 minutes, until vegetables are tender. Serve hot with warm tortillas. Optional Garnish: shredded cabbage

NOTE: If you make larger meatballs, give yourself more cooking time to make sure they are cooked all the way through.