Albondigas
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
Meatballs
  • 600 g ground beef
  • 350 g chorizo, casing removed
  • 2 eggs, beaten
  • 6 cloves garlic, minced
  • 1 small carrot, finely chopped
  • ½ cup cooked rice
  • 1 tbsp cumin
  • handful chopped cilantro
  • salt
  • freshly ground black pepper
Soup
  • 1 large zucchini, sliced
  • 4 stalks celery, sliced
  • 2 medium potatoes, cubed
  • 2 small carrots, sliced
  • 1 litre beef stock
  • 1 litre water
  • 1 400 g can chopped tomatoes
  • 1 large onion, chopped
  • 1 tbsp cumin
  • 2 tsp dried oregano
  • chopped cilantro
  • salt
  • pepper
  • oil
Instructions
  1. In a big bowl combine all meatball ingredients and mix thoroughly.
  2. Heat a pan with oil, form meat mixture into meatballs and pan fry meatballs until brown on all sides.
  3. In a pot add small amount of oil then sauté onions and celery until it sweats. Add the carrots and cook for a minute.
  4. Pour beef stock, water, chopped tomatoes, potatoes, cumin, oregano and cilantro. Bring it to a boil then simmer for 10 minutes.
  5. Add the meatballs then simmer for 10 more minutes.
  6. Add the zucchini and simmer for 5 more minutes.
  7. Season with salt and freshly ground black pepper then serve.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2015/02/20/sopa-de-albondigas/