Albondigas, It’s Spanish For Meatballs!
Albondigas, everyone! No, it isn’t some exotic greeting, it is simply Spanish for meatballs.
Which means yes, yet another Meatball Recipe!
And now, another recipe involving succulent orbs of meaty goodness, Albondigas Soup!
If you have ever stepped foot inside of a Mexican restaurant, you have more than likely seen Albondigas Soup on the menu. A tasty, only slightly spicy soup. You can have it before a meal, or by adding tortilla chips or warm tortillas you can make it a meal.
Let’s begin by getting the meatballs ready. I like to use 1 pound of ground beef and 1/2 pound of Chorizo. My local store has bulk chorizo. If you can only find links, remove it from the casing.
Take 15 or 20 tortilla chips and crush them in a blender. Just a couple of pulses should do the trick. You can use finely ground bread or cracker crumbs if you like. It should come out to about 1/3 cup.
In a mixing bowl, combine the meat, tortilla chip crumbs, 1 lightly beaten egg, 1 heaping tablespoon finely chopped fresh mint, 1 heaping tablespoon finely chopped fresh cilantro, 1/2 teaspoon of garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
Now it’s time to get your hands dirty and smoosh this whole concoction together. Don’t get too wild, you don’t want to end up with rubbery balls, but blend it well.
Once blended, start forming the balls. For some reason, I seem to have some sort of psychological impediment that prevents me from making small meatballs. I got 16, but I think most people should be able to get at least 24. Mine were about golf ball size, but they really should be smaller than that. I run into the problem of running out of meatballs before I run out of soup. So, do as I say, not as I do. Keep those meatballs at a reasonable size!
Roll the meatballs between your hands then place on a plate or baking sheet. When all the meatballs are ready, cover with plastic wrap and chill in the refrigerator while you get the soup ready.
For the soup, start out by peeling and slicing a few carrots into circles, about 1/4 thick or a bit thicker. Now, slice 3 or celery stalks, also about 1/4 inch thick. Dice an onion and press a few cloves of garlic.
In your pressure cooker pot on the high sauté mode heat two tablespoons of oil or lard (I would normally use oil, but currently I have some lard and I’m not afraid to use it). Sauté the veggies that you just chopped (except the garlic) until the onion and celery start to soften ad the onion is translucent. Now dump in the garlic and sauté for another minute.
Sprinkle in 2 teaspoons ancho chile powder, 2 teaspoons of dried oregano, a teaspoon of cumin, a teaspoon of salt, 1/2 teaspoon of pepper and a tablespoon of Worcestershire sauce. Stir for 30 seconds then dump in a can of fire-roasted tomatoes and two cartons (32 ounces each) of chicken broth.
Add about a cup of frozen green beans.
Still with sauté mode on high, stir in 2/3 cup Basmati rice.
Walk over to the fridge and retrieve those meatballs and walk slowly back to the soup. BOO! (Did I make you drop your meatballs?) Sorry, just another one of my classic pranks.
Gently place the meatballs into the soup.
Turn off the sauté mode and switch to manual.
Set time to come to high pressure for 10 minutes.
When time is up, let pressure come down on its own for 10 minutes, then do a quick release.
If using a stove top pressure cooker, bring to high pressure for 8 minutes, but do the same 10 minute natural release.
Serve in bowls. I like a little sour cream on top and serve with crunchy tortilla chips.
|Albondigas Soup|| |
- 1 pound ground beef (15% fat works best)
- ½ pound pork chorizo (you can use all ground beef)
- 1 egg, lightly beaten
- 15-20 tortilla chips, crushed in blender, about ⅓ cup (can use bread or cracker crumbs)
- 1 heaping tablespoon finely chopped fresh mint
- 1 heaping tablespoon finely chopped fresh cilantro
- 1 tablespoon dehydrated onion
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper.
- 2 tablespoons cooking oil or lard
- 3 medium carrots, peeled and sliced about ¼ inch thick
- 3 or 4 celery stalks, sliced about ¼ inch thick
- 1 onion, diced
- 4 cloves garlic, pressed
- 1 cup frozen cut green beans
- 2 teaspoons ancho chile powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon Worcestershire sauce
- 1 can (15 ounce) fire roasted tomatoes
- 2 cartons (32 ounces each) chicken broth
- ⅔ cups basmati rice (or other long grain rice)
- Add all meatball ingredients to a bowl
- Mix with hands until well blended
- Form small balls about ½-3/4 inch between hands and remove to a plate or baking sheet
- Place in refrigerator to let firm while making soup
- Set electric pressure cooker to sauté mode on high (or place stove top pressure cooker over medium-high heat)
- Heat lard or oil in pressure cooker pot
- Sauté carrots, celery and onion until onions become translucent
- Add the garlic and sauté for another minute
- Add ancho chile powder, dried oregano, ground cumin, paprika, salt, pepper, coriander, and Worcestershire sauce and stir together
- Add green beans, fire roasted tomatoes, chicken stock and rice
- Gently place the meatballs into the soup
- Turn off sauté mode, lock the top on your pressure cooker and turn on manual mode
- Set to come to high pressure for 10 minutes (8 minutes for stove top pressure cooker)
- When time is up, let pressure come down on its own for 10 minutes then do a natural release
- Serve in bowls topped with a little sour cream and tortilla chips on the side