Grandma Angie's Sopa De Albondigas |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe was my attempt to recreate my Grandmother's soup. It's definitely one my favorite soups with it's combination of Mint & Lemon. This is Mexican comfort food at it's best! Ingredients:
1/2 cup onion, finely chopped |
1 garlic clove, finely minced |
1/2 cup carrot, finely chopped |
2 lbs ground beef |
1/4 cup long grain rice, uncooked |
1/4 cup mint leaf, finely chopped |
1 teaspoon salt |
1 teaspoon lemon pepper |
1 beaten egg |
6 cups water |
1/2 cup onion, finely chopped |
1/2 cup celery, finely chopped |
1 garlic clove, finely minced |
1/4 cup mint leaf, finely chopped |
2 tablespoons chicken bouillon |
1 (15 ounce) can tomato sauce |
3 medium yukon gold potatoes, washed & cubed |
3 medium carrots, peeled and diced |
1 teaspoon salt |
2 tablespoons lemon pepper |
Directions:
1. Soup: In a large soup pot cook onion, celery, garlic and mint leaves in olive oil until onion is tender but not brown. Stir in water, bullion, lemon pepper and tomato sauce. Bring to a boil; add potatoes and carrots and simmer.
2. Meanwhile, in a bowl, combine ground beef, egg, mint leaves, salt, carrot, lemon pepper, and rice and mix well. Form into 1-inch meatballs and place in a separate pot. Cover them with water and bring to a boil. When the rice is puffy in the meatball, then add a few at a time, to the simmering soup. When all meatballs are added, bring soup back to boiling. Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.
3. Garnish with Limes.
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