What's for Dinner: Rice and Albondiga (Meatball) Soup
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Rice and Albondiga (Meatball) Soup
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This one-pot meal is so simple, my husband made it for me while I was at work. It's also nutritious, packing protein, carbs and veggies into every delicious bite. Serrano (pictured) adds just a touch of heat but not so much your kids' mouths will catch on fire. Well, maybe just a little.
- 2 tablespoons vegetable oil, divided
- 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
- 8 cups vegetable broth
- 1 large Yukon Gold potato, peeled and diced
- 2 small zucchini, diced
In a large heavy pot, heat 1 tablespoon of vegetable oil over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add parsley and cook for 1 minute. Season with salt and pepper. Let cool slightly.
Mix rice, ground beef, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Add sauteed onion mixture and mix. Using wet hands, shape into 20 meatballs, about 1 inch in diameter.
Add the remaining 1 tablespoon oil to the same pot and saute carrot and serrano for 5 minutes. Mix in tomato paste and vegetable broth, and bring to a boil. Add meatballs, potato and zucchini. Simmer over low heat for 30 minutes until the meatballs are cooked through.
Season soup with salt and pepper before serving.
Serves 6 to 8.
-- "Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor" by Marcela Valladolid (Clarkson Potter, Sept. 2011, $27.50)
First Published January 18, 2012 12:00 am
