Читать книгу The Healthy Teen Cookbook - Remmi Smith - Страница 16

Albondigas Soup (Meatball Soup)

Prep time: 25 minutes • Cook time: 30 minutes

Ingredients:

1 lb. ground beef (lean)

1/3 cup raw white rice

2 Tbsp. parsley (chopped)

2 Tbsp. cilantro (chopped)

½ tsp. garlic powder

1 egg

1 Tbsp. olive oil

1 cup onion (medium dice)

1 Anaheim green chile (medium dice)

2 garlic cloves (minced)

32 oz. chicken broth (low fat)

3 Roma tomatoes (large dice)

2 carrots (sliced ½” rounds)

2 celery stalks (sliced)

1 large potato (large dice)

1 cup tomato sauce

Salt and pepper to taste

1 cup peas

½ cup cilantro (garnish)

2 limes (sliced for garnish)

½ cup salsa (garnish)

Directions:

Mix the first 6 ingredients in medium bowl. Shape the meat mixture into 1½” meatballs, packed tightly, and set aside. In a large pot, over medium heat sauté the onions, garlic, and chiles in the olive oil until tender. To the pot, add broth and bring to a boil. Add the tomatoes, carrots, celery potatoes, tomato sauce, and salt and pepper. Bring to a boil and gently add the meatballs to the soup. Turn the heat to medium-low and simmer for 30 minutes or until the meatballs are cooked and vegetables are tender. Add the peas and cook for 2 minutes. Garnish with cilantro, limes, and salsa on the side. Serve with warm tortillas.

Remmi Notes: This is a very popular soup in Mexico and is often described as “Mexican Soul Food.” I became interested in this dish because of the meatballs! Who doesn’t like meatballs?! There are a lot of different recipes for this famous dish; I created my recipe with some of my favorite foods, like carrots!