Albondigas Soup - Sopa de Albondigas

Albondigas soup has been on my mind for a while and I just had to make some. The albondigas (meatballs) traditionally have rice in them, which reminded me of my funny little self when I was in elementary school. Though I was only seven years old, I very clearly remember my horror the day the school lunch menus for the week were passed out and I saw that the next day's main dish was to be something I couldn't begin to wrap my mind around.

I worried about it for the rest of the day, then went rushing in the door after school, eager to tell my mother the horrifying news. I started out by simply announcing that I had to take my lunch the next day. She tried valiantly to keep a straight face as I stood there wide-eyed and grim-faced and solemnly delivered the reason, "They are ... having ... (dramatic pause, sharp intake of breath) por ... cu ... pine ... meatballs!"

She tried, but there was nothing she could say to convince me that porcupine meatballs were just ground beef with rice and that no quilled rodents would be harmed in the course of lunch preparations. So how is it that porcupine meatballs have always been such a "kid-pleaser" kind of dish? Was I the only child who suspected the worst?

Which reminds me ... If you are dealing with a picky eater, you need to read these 10 Tips for Dining (or Not) With Picky Eaters, something I just happened to come across the other day and thought was the best thing I've ever read on dealing with that problem! I think Melanie Rehak is a genius on the subject!

But back to the soup ... A bowl of this with a side of Mexican rice and a couple of warm tortillas makes a hearty meal. Are you gearing up for Soup Weather? I hope you'll try this one. As always, I look forward to reading your comments.

Albondigas Soup - Sopa de Albondigas

(Makes 4 main-dish servings)

The Albondigas (meatballs, makes 20)

1 pound very lean ground beef (Rocky Mountain Organic Meats)
1 large egg
1/3 cup uncooked long grain white rice (Lundberg organic long grain)
1/4 cup very finely chopped onion
2 tablespoons chopped cilantro
1/2 8-ounce can tomato sauce (Muir Glen organic)
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Pinch crushed red pepper flakes
2 tablespoons extra virgin olive oil

The Caldo (broth)

2 tablespoons extra virgin olive oil
1/2 medium onion, thinly sliced
1 red bell pepper, julienned
1 quart chicken broth
1/2 8-ounce can tomato sauce
2 cups water
2 medium carrots, peeled and thinly sliced
1 large stalk celery, thinly sliced
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon marjoram
Pinch crushed red pepper flakes
1 medium zucchini, sliced
2 6-ounce Yukon Gold potatoes, unpeeled, cut into 1/2-inch chunks
2 tablespoons chopped cilantro

1 In medium bowl, combine all albondigas ingredients except olive oil. Chill in refrigerator for at least an hour to make mixture easier to handle.

2 In 5-quart pot, heat 2 tablespoons olive oil. Over medium heat, cook onion and bell pepper for about 8 minutes. Add chicken broth and tomato sauce; bring to a boil. Reduce heat and simmer for about 10 minutes (or as long as it takes to shape meatballs).

3 Roll #40 scoops of meatball mixture with both hands to form meatballs. (First I scoop all of the meatball mixture and then roll all the meatballs.) 

4 Let broth continue to simmer. In 12-inch skillet, heat 2 tablespoons olive oil. Brown the meatballs in two batches, rolling them around, browning on all sides. Add meatballs to broth. Simmer for 10 minutes (or as long as it takes to slice the carrots and celery).

5 Deglaze the skillet with the 2 cups of water; add to soup. Add carrots, celery, salt, pepper, marjoram and crushed red pepper to soup. Simmer for 10 minutes.

6 Add zucchini, potato and cilantro. Simmer 20 minutes. Taste and adjust seasoning. Garnish (if you're not in a hurry to eat, as I was!) with avocado, cilantro and/or a wedge of lime. Maybe fry up some crispy little strips of corn tortilla.