Albondigas Soup seems to be the most requested meal (at least by Carl and Harper) when everyone is feeling a bit down, so off to the store we rushed to get the fixings:
2 stalks celery
1 white onion (you won't need the whole thing; chop some for the soup and some for the meatballs)
1 clove garlic (same here - save some for the meatballs)
1-1.5 lbs ground beef or whatever ground meat you prefer
2 49.5 oz cans of chicken stock
2 cans crushed tomatoes
1 1/4 cups rice (I use white, but feel free to improvise to your liking!)
1 egg, beaten
spices: I like cumin and cayenne, some oregano, thyme and of course a bay leaf
Slice/chop your veggies. Add 1 tbsp olive oil to a large pot. Saute the onion, garlic, carrots and celery until just fragrant. Throw in the zucchini and saute for a few more minutes. Add chicken stock, crushed tomatoes, spices and bay leaf and let it start to simmer.
While the soup is coming to a simmer, mix in a bowl: ground beef, 1/4 cup rice, spices to your liking, chopped garlic, chopped onion and beaten egg. This is when your hands get messy! Blend all ingredients and start rolling the mixture into balls. Drop the meatballs into the soup.
Add remaining rice, chopped cilantro and cover. Generally, the soup is ready when the meatballs start to rise to the top and the rice is looking cooked - about 20 mins.
I like to have mine with a sprinkling of fresh chopped cilantro and good squeeze of lemon juice.
The best part - it tastes better on day two!
so fun to have help from this little cutie
What is your go-to comfort food or cure-all?