Albondigas Meatball Soup
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 30 minutes chilling time (concurrently)
Cooking time: 35 minutes
Serves: 4 people
For Meatballs
- 500g/1.1lbs beef, pork, chicken or turkey mince
- 3/4 cup/150g/5ozs cooked rice
- 3 garlic cloves, peeled and diced
- 1 egg, beaten
- 1/4 cup coriander leaves, chopped
- 1/4 cup parsley leaves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon cumin powder
- 1 teaspoon Tajin seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Soup
-
oil for frying
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1 onion, peeled and diced
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3 cloves garlic, peeled and diced
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2 teaspoons chilli powder
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1 teaspoon cumin powder
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1 teaspoon dried oregano
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4 cups chicken or beef stock
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400g/14oz tin crushed tomatoes
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350ml/12flozs tomato passata
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2 tablespoons tomato paste
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2 carrots, sliced
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400g/14ozs potatoes, cut into bite sized chunks
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Salt and pepper to season
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To serve: avocado, lime and fresh chopped coriander
Step 1 - First make the meatballs as they need 30 minutes to chill. Mix all of the ingredients together (mince, rice, garlic, egg, coriander, parsley, oregano, cumin, Tajin, salt and pepper) and chill in the fridge for 30 minutes.
Step 2 - Start on the soup while the meatballs are chilling. Heat a large pot on low to medium heat and add the oil. Sauté the onion until soft and caramelised (go low and slow, around 8-10 minutes). Then add the garlic, chilli, cumin and oregano and cook for 1 minute. Add the stock, tomatoes, passata and tomato paste and put the lid on to bring to a boil. Add the carrots and potatoes and simmer until just tender, around 15 minutes.
Step 3 - The meatballs should be ready now. Have a tray or large plate ready and using damp hands shape meatballs. I use a small spring loaded ice cream scoop and then roll them in damp hands out to keep them a consistent shape but around a walnut size will do. Gently drop the meatballs into the soup and cook for 8-10 minutes. Check the soup for seasoning adding salt and pepper to taste.
Step 4 - Ladle out the soup dividing the meatballs among the 4 bowls. Top with coriander, a wedge of lime and half an avocado.