A Spoonful of Sofrito: Meatball Soup/Sopa de Albondigas Recipe!

A Spoonful of Sofrito: A pinch of advice that will add a lot of flavor to your life.

Meatball Soup/Sopa de Albondigas Recipe!

Sofrito Lovers,

Guess what I made for Saturday night dinner?  No, not reservations!  I made Sopa de Albondigas (Meatball Soup) with tons of veggies and it was delicious.

I combined a Mexican recipe with a Boricua one and created my "Bori-Mexicano Meatball Soup!"  It was hearty, delicious, and a big hit with my finicky food critic, my bearbear David!  He slurped down a few bowls and raved about it!  High praise indeed!

Check out the recipe below, prepare it, and then taste for yourself!  ¡Buen Provecho!

Meatball/Sopa de Albondigas:

Ingredients:

Meatballs:

2 lbs of ground beef

1 chopped Medium onion

1/3 cup of raw rice per pound of meat or

1 cup of bread crumbs

2 eggs

2 minced garlic cloves

1 Tsp of onion powder, oregano, black pepper, basil

2 Tsp of salt

1 Tbsp of butter

½ cup of milk

1 cup of olive oil

Soup Base:

4 medium tomatoes

1 whole onion

4 garlic cloves

Veggies:

2 Medium potatoes

2 medium carrots or 1 large

2 or 3 celery stalks

Bundle of cilantro

Italian Squash (Zucchini)

Other Ingredients:

Salt

Pepper

1 Cubito de res

4 cups of water

2 Tbsp of Olive oil

·       Prepare the Soup base in the blender.

·       Make Small meatballs and put aside.

·       Heat 2 Tbsp of olive oil on medium high heat in a caldero.

·       Add soup base to caldero and bring to a boil and add cubito.

·       Once boiling, add the water and bring back to boil.

·       Add meatballs, cover, and cook for 30 minutes.

·       Taste for seasoning, add carrots, cover, and cook for 10 minutes.

·       Add celery, potatoes, cilantro, and cook for 10 minutes.

·       Taste for seasoning and then add zucchini and cook for 10 minutes.

·       Serve!