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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This soup is great for lent. Ingredients:
olive oil |
3 tablespoons white onions, finely chopped |
1 garlic clove, finely chopped |
1 (14 1/2 ounce) can chopped tomatoes |
1 (8 ounce) can tomato sauce |
4 cups chicken stock |
1/2 teaspoon dry oregano |
2 teaspoons salt |
1 teaspoon fresh ground black pepper |
2 carrots, peeled and cut into one inch pieces |
2 stalks celery, chopped |
1 large potato, chopped into one inch pieces |
1/2 cup rice |
1 egg |
1/4 cup panko breadcrumbs |
2 tablespoons white onions, finely chopped |
2 tablespoons green onions, finely chopped |
1 garlic clove, finely chopped |
1/4 teaspoon salt |
1 teaspoon ground black pepper |
1 teaspoon ground cumin |
2 tablespoons chopped cilantro |
1 (14 3/4 ounce) can pink salmon |
olive oil, for frying |
Directions:
1. For the soup: Heat some oil in a large pot over medium heat. Add onion and garlic cook for 3 minutes being careful not to burn. Add chopped tomatoes, tomato sauce, stock, oregano, salt, pepper, carrots, potatoes, and celery and bring to a boil. When the soup has reached a boil, cover and bring down to low heat.
2. Pour some oil into a pan and slightly brown the rice then add to the soup.
3. For the albóndigas: Add the liquid from the canned salmon to the soup and place the salmon in a large bowl. Break up the salmon into very small pieces with a fork.
4. In a medium bowl, mix the bread crumbs and the egg until well combined. Add the onions, garlic, salt pepper, cumin and cilantro. Add the salmon and incorporate with the other ingredients.
5. Shape the mixture into one inch balls. You should have enough for 12-16 albóndigas (meatballs).
6. Pour enough oil into a large pan to cover the bottom. Fry the albóndigas until brown all over. Add to the soup.
7. Simmer until the rice is cooked and vegetables are tender. If soup is too thick pour in some additional water or stock.
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