Sopa De Albondigas Food

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
• In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
• Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
• Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

SOPA DE ALBONDIGAS

Steps:

• In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
• Stir in water, broth and tomato paste.
• Bring to a boil; add potatoes and carrots.
• Simmer 5 minutes.
• Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
• Add ground beef and rice and mix well.
• Form into 1-inch meatballs.
• Add, a few at a time, to the simmering soup.
• When all meatballs are added, bring soup back to boiling.
• Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.

AUTHENTIC SOPA DE ALBONDIGAS (MEATBALL SOUP)

Steps:

• Mix the meatball ingredients together in a bowl until combined. Shape the meatballs into walnut sized balls. Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them.
• Place the dry chilies, garlic cloves and tomato into a small sauce pan. Fill with water until the chilies are completely covered. Boil the chilies and tomato on medium high heat for 15 minutes. Cover and set aside.
• In a large stock pot, heat the oil. Saute the onions for 2 minutes. Add in the carrots and stir. Pour in the water, cumin, bouillon cubes, chayote, potatoes and green beans.
• While the soup is heating up, place the tomato, chilies and garlic in the blender with 2 cups of fresh water. Blend on high or 5 minutes.
• Using a fine mesh strainer, strain the blended chile into the stock pot scraping the bottom with a spoon. This may require two or three times (seeds and skins will get stuck so you may have to do this in two or so batches rinsing the sieve clean after each time.) Once you have strained all of the chile into the stock pot, stir and bring to a boil. Once the soup is boiling taste the soup and add salt if needed. Cook the soup for 15 minutes.
• Next, turn the heat down to medium low. Add in the meatballs one at a time until they are all in the pot. Gently stir the soup to make sure the meatballs are incorporated in with the broth and vegetables. Cover the soup and cook for an additional 30 minutes.
• Serve the soup in bowls garnished with chopped cilantro and lime wedges.
• Enjoy!

ALBONDIGAS

Steps:

• Put chorizo, beef, pork, onion, panko, tomato paste, oregano, paprika, garlic salt, Aleppo pepper, turmeric, cumin and eggs in a large mixing bowl and knead together with your hands (using gloves is a good idea) until everything is thoroughly combined. Form the mixture into a ball, then cover and refrigerate, 30 minutes.
• Preheat the oven to 350 degrees F.
• Line a half sheet pan or cookie sheet with parchment paper. Working quickly, weigh out 1-ounce portions of the meat. Roll each portion into balls and transfer to the lined sheet pan.
• Roast, about 40 minutes. Toss the meatballs in the Cuban Catsup and serve over fresh greens, if desired.
• Combine the tomatoes, cumin, vinegar, garlic, paprika, Aleppo pepper, turmeric, salt, smoked paprika and 3/4 cup water in a small saucepan, and bring to a slow simmer over medium-low heat. Continue to cook, stirring occasionally, until most of the liquid has reduced and the mixture has thickened, about 10 minutes. Allow to cool for 10 minutes.
• Transfer to a non-reactive container and chill in the refrigerator for about 30 minutes.
• Pour the mixture into a blender and blend on high. With the blender running, drizzle in the oil to form an emulsion.

MEXICAN MEATBALL SOUP

Steps:

• In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
• In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
• Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.

LAMB MEATBALL SOUP (SOPA DE ALBONDIGAS)

Steps:

• In a large mixing bowl, mix together the ground lamb, mint, salt, pepper and egg. Using clean hands, mix until well combined. Measure 1 tablespoon of the meat mixture and roll in the palm of your hands to form a meatball. Place the formed meatballs on a parchment-lined baking sheet. You should have enough to make 16 to 18 meatballs.
• In a heavy saucepan, heat the vegetable oil on medium-high heat. Add the onions and tomato paste and cook, stirring, until the onions are softened and the tomato paste is cooked into the onions, about 3 minutes. Add the celery, corn and carrots. Saute until soft, about 2 minutes. Add the chicken broth. Bring to a boil, and then add the lamb meatballs (albondigas) and the bay leaf. Score the serrano chile by finely slicing it down the middle, being careful not to fully cut it in half, and add to the pot. Lower the heat and cover. Simmer for 35 minutes.
• Using a large spoon, skim the grease off the top of the soup and discard. Season the soup with salt and pepper.

MEATBALL SOUP (SOPA DE ALBONDIGAS)

Steps:

• Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.
• Combine 2 teaspoons of cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs.
• Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 teasoon salt, broth, and tomatoes, bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered over medium heat 20 minutes or until potato is tender.

SOPA DE ALBONDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• In a dutch oven or other soup pot with tight-fitting lid, saute onion, garlic, celery (optional), and cumin seed in hot oil until onions begin to look clear.
• Add broth, tomatoes (with juice), water, tomatillos, and cilantro.
• Add salt and pepper to taste.
• Bring to a boil.
• Reduce to a simmer and add carrots and rice.
• Make meatballs: Begin by mixing breadcrumbs, cumin, oregano, and garlic powder.
• Knead in ground beef until thoroughly mixed.
• Add egg and knead in.
• (If needed, add additional breadcrumbs; texture at this point should be slightly firmer than ground beef with nothing added.) Form into small (about 1/2-inch) meatballs.
• Bring broth back to a boil.
• Add meatballs to hot broth.
• Reduce to a simmer and cook for about 30 minutes.

SOPA DE ALBONDIGAS Y MACARRONES (MEXICAN MEATBALL PASTA SOUP)

Steps:

• Peel the onion and cut in half.Mince enough onion to make about two tablepoons-mince very finely and set aside.Chop about 1/4 of the onion(or 1/2 if using two small onions),set aside.Peel 2 cloves of the garlic and mince.
• Roast and grind the cumin seeds.
• Wash,dry,and chop the cilantro finely.
• Mix the meat,2 tablespoons minced onion,minced garlic, about 1 1/2 teaspoons cumin,about 2 teaspoons cilantro,the egg,and the cracker crumbs.Season generously with fresh black pepper,and if desired salt.Set aside.
• Make the tomato sauce:Heat a cast iron skillet or grill over medium heat until very hot.Add about 1/2 of the garlic cloves,unpeeled.Roast,turning occasionally,until they have black spots on each side.Remove from the pan.Add the unchopped onion,cut into very large chunks.Roast about 5 minutes ,without turning.After 5 minutes,turn to check.They should be blackened.Repeat for other side.You can place them in the pan at the same time you begin roasting the garlic if your pan is large enough.They should be done a few minutes after the garlic.It is not necessary for the onion to cook through,just to soften a bit and have black spots on the outside.Peel the garlic and place in a blender jar with the onion.
• Turn heat up to medium high.Place the whole tomatoes in the same pan and roast until blackened on one side,flip and roast on other side.Tomatoes should be quite soft and may have burst where they are blackenet.Place in the blender with the onion and garlic.Set aside to cool a few minutes.
• Peel the remaining raw garlic and add to the blender.Add cumin,salt,pepper, chile powder,and Mexican oregano to taste.Add about 1 cup water or broth and blend to a smooth puree.
• Heat the olive oil in a large pot over medium.When hot,add the dry pasta,lower heat to medium low,and cook,stirring often,until the pasta has begun to brown lightly .Add the reserved chopped onion and the carrots and the bay leaf and continue sauteeing,stirring,until the onion and carrots soften .
• Add half of the sauce and enough water or broth to cover the pasta by about 2 inches.Raise heat to bring to a boil.
• Let pasta simmer until it is al dente;the time will vary according to the size of your pasta-do not remove pasta from the pot.
• Form small meatballs and add to the pot of boiling soup.If you have room it is best to do this in one batch.I use about 1 tablespoon of the mixture to form each meatball.
• Add the remaining sauce and the cilantro.Cover the pot,and lower the heat slightly.Check after about 3 minutes,you may need to turn the meatballs so they cook evenly.
• Continue cooking until the meatballs are cooked through and have no pink in the middle.This may take about 7 minutes(again this depends on how large you made the meatballs).
• Serve hot with limes to squeeze into the broth.