Here’s another overdue post . . . a dish cooked by Tito Tony during my recent birthday dinner at the ‘D Orfanage.’
Albondigas means “meatballs” in Spanish, and the secret to this yummy albondigas soup is chopped mint leaves which has been mixed with the meatballs. The mint is what gives this albondigas soup meatball its unique flavour.
Ingredients:
For the Meat Balls [Albondigas]
3/4 kilo Ground Beef
2 slices White Bread
1/2 cup Milk
1/2 cup Mint leaves [or parsley], finely chopped
2 Eggs, beaten
Salt and Pepper
For the Soup
3 cups Water or Beef Broth [It is recommended to use half water half stock as meatballs will produce their own stock]
2 tbsp Vegetable Oil
4 cloves Garlic, chopped
1 large Onion, chopped
1/2 cup Red Capsicum, finely diced
2 small Carrots, finely chopped
1/2 cup Tomatoes, diced
1/2 cup Tomato Sauce
1 cup Rice, uncooked
1 tbsp Dried Oregano
1 tbsp Ground Cumin
Salt and Pepper
Method:
Soak bread in the milk. Place all the ingredients for the meatballs including milk-soaked bread in a bowl and mix by hand very well.
Form beef into small meatballs, approximately 1 inch to 1 1/2 inches size. Set aside.
Heat vegetable oil in a pot then sauté garlic, onions and diced tomatoes. Cook until onions and tomatoes are soft. Add water or stock and the rest of the ingredients and bring to boil. Add meatballs to the boiling soup. Season with salt and pepper. Lower heat and slow cook until meatballs are cooked.
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