Monday, March 27, 2017

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:


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

2 Medium potatoes
2 medium carrots or 1 large
2 or 3 celery stalks
Bundle of cilantro
Italian Squash (Zucchini)

Other Ingredients:
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!

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