Rice and Albóndiga Soup – A Winter Favorite

There’s nothing more warming than a great home made soup on a cold winter day. Please try this family favorite and leave us a comment below to tell us what you think of it. Enjoy!

2 Tablespoons Vegetable Oil
1/2 Small White Onion, Finely Chopped
2 Tablespoons Chopped Fresh Parsley
Salt and Freshly Ground Black Pepper
1/3 cup Long-grain Rice
1 Pound Ground Sirloin
1 Medium Carrot, Sliced
1 Serrano Chile
2 Tablespoons Tomato Paste
6 Cups Vegetable Broth
2 Large Yukon Gold Potatoes, Peeled and Diced
2 Small Zucchini, Diced

1. In a large, heavy pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the parsley and cook for 1 minute. Season with salt and pepper. Let cool slightly.

2. Mix the rice, ground meat, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Add the sautéed onion mixture and mix until incorporated. Using wet hands, shape into 20 meatballs, each about 1 inch in diameter.

3. Add the remaining 1 tablespoon oil to the same pot and sauté the carrot and serrano for 5 minutes. Mix in the tomato paste and vegetable stock and bring to a boil. Add the meatballs, potato and zucchini. Simmer over low heat for 30 minutes until the meatballs are cooked through.

4. Season the soup with salt and pepper before ladling into bowls.

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