I discovered this wonderful tomato-based soup while living in New Jersey. The regional paper published a version made by Oz Blackaller, owner of Cueva Bar in San Diego. I just upped the "hearty" factor a notch or two. —Erika Kotite
6 plus lots of leftovers
finely shredded greencabbage (Napa or Savoy)
cloves garlic, smashed
finely chopped onion
chicken bouillon granules
cooked white rice
In This Recipe
For the meatballs: Combine everything in a large bowl. Roll albondigas about 1 1/4 inches in diameter. Place on baking sheet and store in refrigerator.
For soup: Bring tomato sauce, water, bouillon and garlic to a boil. Add meatballs one at a time. Lower heat and simmer for about one hour.
Add rice and continue to simmer until heated through.
Place four meatballs in each bowl and then soup. Serve with warm corn tortillas and a cabbage and carrot salad.
I spend about an equal amount of time behind the laptop and behind the stove. In between preparing and writing about food, I love to hang out with my husband, three children, big shaggy dog and two cats. History is also my thing, especially the Regency period, U.S. Westward expansion and World War II. Favorite drinks: good pinot noirs and classic martinis. Favorite book: Pride & Prejudice. Favorite obsessions: Laura Ingalls Wilder and South Dakota