{"id":5375,"date":"2020-12-30T23:00:33","date_gmt":"2020-12-30T23:00:33","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=5375"},"modified":"2024-07-27T23:00:36","modified_gmt":"2024-07-27T23:00:36","slug":"albondigas-soup","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2020\/12\/30\/albondigas-soup\/","title":{"rendered":"Albondigas Soup"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 8 Servings<\/h5>\n<h6 style=\"text-align: center;\">Adapted from <a href=\"https:\/\/www.lacrema.com\/homemade-albondigas-soup\/\">Kristan Raines \/ La Crema Winery<\/a><\/h6>\n<p>Albondigas soup (\u201cmeatballs soup\u201d 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\u2019re well on your way to crafting a satisfying meal.<\/p>\n<p><strong>For the broth:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS olive oil<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">cups diced yellow onion<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">garlic cloves, minced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">bay leaves<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">14.5 oz can diced tomatoes<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">celery stalks, chopped<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">large carrot (or 2 medium), chopped<\/span><\/li>\n<li><span class=\"quantity\">9<\/span><span class=\"ingredient-name\">cups chicken stock or half water, half stock<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Salt and pepper, to taste<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">bunch cilantro<\/span><\/li>\n<\/ul>\n<p><strong>For the meatballs:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb ground beef (or \u00bd lb ground beef and \u00bd lb <span style=\"color: #ff0000;\"><strong>spicy sausage<\/strong><\/span>)<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup parsley, finely chopped<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS oregano, chopped<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">clove garlic, minced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cups uncooked white rice<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">large egg, lightly beaten<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">tsp table salt<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp fresh ground pepper<\/span><\/li>\n<\/ul>\n<p><strong>Par-cook rice: <\/strong>Bring 4 cups water to a boil in a Dutch oven. Add rice and \u00bd tsp salt and cook un-covered, stirring occasionally for 6 minutes. Drain rice and rinse thoroughly in cold water. Set aside.<br \/>\n<strong>Broth: <\/strong>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.<\/p>\n<p>While the broth is working its way up to a boil, prepare the meatballs.<\/p>\n<p><strong>Meatballs: <\/strong>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.<\/p>\n<p>Roll the meatball mixture into small, golf ball sized balls (about 16-20) and set aside.<\/p>\n<p><strong>Cook meatballs: <\/strong>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.<\/p>\n<p>Once the meatballs are cooked through (160\u00b0F), 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.<\/p>\n<p><strong>Serve with:<\/strong> La Crema\u2019s Monterey Pinot Noir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 8 Servings Adapted from Kristan Raines \/ La Crema Winery Albondigas soup (\u201cmeatballs soup\u201d 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\u2019re well on your way to crafting a satisfying meal. For the broth: 2TBS olive oil 1\u00bdcups diced yellow onion 2garlic cloves, minced 2bay leaves&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2020\/12\/30\/albondigas-soup\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":5530,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[127,258],"class_list":["post-5375","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-ground-beef","tag-spicy-sausage"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/12\/AlbondigasSoup2-1.jpg?fit=993%2C858&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/5375","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=5375"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/5375\/revisions"}],"predecessor-version":[{"id":54134,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/5375\/revisions\/54134"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/5530"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=5375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=5375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=5375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}