Yield: 8 Servings

Adapted from Kristan Raines / La Crema Winery

Albondigas soup (“meatballs soup” in Spanish) is wonderfully fragrant and very filling. The meatballs are made up of a unique mixture of ground beef, fresh herbs, minced garlic, and, most importantly, a little bit of cooked white rice. Add some broth and veggies and you’re well on your way to crafting a satisfying meal.

For the broth:

• 2TBS olive oil
• 1½cups diced yellow onion
• 2garlic cloves, minced
• 2bay leaves
• 114.5 oz can diced tomatoes
• 2celery stalks, chopped
• 1large carrot (or 2 medium), chopped
• 9cups chicken stock or half water, half stock
• Salt and pepper, to taste
• 1bunch cilantro

For the meatballs:

• 1lb ground beef (or ½ lb ground beef and ½ lb spicy sausage)
• ¼cup parsley, finely chopped
• 2TBS oregano, chopped
• 1clove garlic, minced
• 1cups uncooked white rice
• 1large egg, lightly beaten
• 1½tsp table salt
• ¼tsp fresh ground pepper

Par-cook rice: Bring 4 cups water to a boil in a Dutch oven. Add rice and ½ tsp salt and cook un-covered, stirring occasionally for 6 minutes. Drain rice and rinse thoroughly in cold water. Set aside.
Broth: Heat two TBS of olive oil in a large pot, add the diced onions, and cook over medium heat until translucent. Add the minced garlic and the bay leaves and cook for an additional minute. Next, add the can of diced tomatoes to the pot along with the celery, carrots, potatoes, water and the chicken stock/water. Increase heat slightly and slowly bring up to a boil.

While the broth is working its way up to a boil, prepare the meatballs.

Meatballs: Add the ground beef, parsley, oregano, garlic, 1/4 of the par-cooked rice, salt, pepper, and the whisked egg to a medium bowl and gently massage with your hands until everything is combined.

Roll the meatball mixture into small, golf ball sized balls (about 16-20) and set aside.

Cook meatballs: Once the broth has come up to a boil gently add the meatballs and the remaining 3/4 of the par-cooked rice to the pot along with a few sprigs of cilantro. Reduce the heat and let the soup simmer with the lid on for 30 minutes, or until the meatball are cooked through.

Once the meatballs are cooked through (160°F), taste the soup and add any extra salt or pepper that may be needed. Serve while hot with a garnish of fresh cilantro and a wedge of lemon.

Serve with: La Crema’s Monterey Pinot Noir.