Albondigas Soup

January 10, 2014
0 Ratings
  • Serves 6
Author Notes

This recipe is inspired by a former cook I worked with in Southern California. It was a soup his grandmother frequently made for him as a child. He made the soup for us, the other cooks, for our staff meal. I have never forgotten the flavors of his soup. Although I adapted the recipe somewhat, this soup is really an homage to family cooking and the memories expressed in the flavors. —farmcookkauai

What You'll Need
  • The Meatballs
  • 1 pound Ground beef or lamb
  • 1/4 cup scallion diced
  • 1 tablespoon Garlic minced
  • 1/4 cup Fresh mint chopped
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 Egg
  • 1/2 cup Breadcrumbs
  • The Soup
  • 1 Yellow onion diced
  • 2 Carrots diced
  • 2 Celery diced
  • 4 cups Local winter squash cubed (kabocha or butternut)
  • 1/3 cup Fresh Parsley chopped
  • 1/3 cup FreshTarragon chopped
  • 1/3 cup Fresh Oregano chopped
  • 4 Garlic cloves minced
  • 2 cups Tomatillo or Tomatoes chopped
  • 2 Chile Pepper minced
  • 8 cups Vegetable Stock
  • 1 pound Green Beans trimmed
  • 1 tablespoon Salt
  • 2 teaspoons Black Pepper
  1. The Meatballs
  2. Add garlic, mint, scallion and salt and pepper to ground meat.
  3. Add whisked egg and breadcrumbs to meat mix.
  4. Incorporate well with hands and form meat mix into 1 inch meat balls. Set aside.
  1. The Soup
  2. Saute onions with salt and pepper in olive oil til soft.
  3. Add celery, carrots and squash and saute until coated.
  4. Add garlic and chile and saute a few minutes.
  5. Add fresh herbs and incorporate. Reserve a tablespoon of each herb for garnish.
  6. Add tomatillos or tomatoes and saute until well incorporated.
  7. Add stock and bring to a boil. Reduce to medium heat and cook 5-10 minutes.
  8. Gently add meatballs and green beans and simmer 20 minutes.
  9. Adjust salt and pepper to taste and garnish with fresh herbs.
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