Albondigas Soup

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Albondigas Soup

by Holly Rudin-Braschi

 

In Spanish, " albondigas " means " meatballs " . But in Mexico, " albondigas " also

refers to a rich chicken and vegetable soup studded with beef meatballs. My

updated version of this traditional Mexican favorite uses GimmeLean! soy

meat instead of beef for the meatballs. To help the meatballs retain their

shape while simmering and to give them a flavorful light crust, I bake them

in the oven until they are fully cooked before adding them to the soup. If

you would like to make this a completely vegetarian (Vegan) dish, substitute

vegetable broth for the chicken broth. Filled with veggies and rice, this

soup makes a colorful meal in a bowl that will perk up any cold winter

evening.

 

 

 

Serves: 8 (2 cup serving)/32 meatballs

Holly's Fast Lane Tips

1. Baked soy meatballs can be frozen for up to 4 months. Use in soup as well

as over pasta, couscous, or rice.

2. Freeze leftover soup within 48 hours to prevent food poisoning.

3. Use airtight containers to store leftover soup for up to 2 months. Make

sure to label each freezer container with the name of the recipe and the

date you put it in the freezer.

 

PREP AND COOK TIME: 45 minutes

 

 

 

 

Measures Translation Table

 

Ingredients:

Meatball Ingredients

4 T. bread crumbs

2 T. cornstarch

4 T. finely chopped cilantro

1 T. chili powder

1 cup ketchup

1/2 cup thinly sliced green onion

2 tsp. pressed fresh garlic

2 (14oz) packages GimmeLean!TM Meat Style

Soup Ingredients

1 T. canola oil

1 1/2 cups diced onion (red, yellow or white)

1 tsp. garlic puree from a jar

1 cup shredded carrot from a bag

1 (32oz) box non-fat chicken or vegetable broth

1 (16oz) jar mild salsa

1 (14oz) can peeled diced tomatoes and juice

1/2 cup instant white rice

1 cup frozen sweet white corn

1 medium bell pepper, any color, diced

 

 

 

Instructions:

Make the Meatballs

1. Preheat the oven to 375°F.

2. In a medium bowl, use a fork to mix the breadcrumbs, cornstarch,

cilantro, chili powder and ketchip until well moistened. Mix in the onion

and garlic. Using your hands fold the GimmeLean!TM into the wet mixture

until well blended.

3. With wet hands, form into 32 (1 1/2 " in diameter) meatballs and

distribute on two non-stick baking sheets leaving about 1/2 " between

meatballs. Spray meatballs lightly with canola oil spray. Bake uncovered for

15 minutes until meatballs are lightly browned.

4. Remove from oven and put baking sheets on a cool stovetop or cooling

racks. Meatballs will stick to the baking sheet. Use a cooking spatula to

gently loosen each meatball. Allow to cool on the baking sheet while you

make the soup.

Make the Soup

1. In a 6-8qt. pot, heat the oil over medium heat. Add the onions, garlic,

and carrots and saute 10 minutes until onions are transparent and browned

around the edges.

2. Add the chicken broth, salsa, and tomatoes. Turn up the heat to high

and bring to a boil. When the broth comes to a boil, add the rice, cover

immediately and turn the heat to medium. Cook 5-6 minutes until rice is

tender.

3. Stir in the corn and bell pepper. Turn up the heat slightly and bring

to a medium simmer. Cook about 4-5 minutes until bell pepper is tender, then

add the meatballs. Cover and cook an additional 5 minutes until the soup is

thoroughly cooked through.

4. Serve in large bowls. Stick corn chips around the outer perimeter of

the bowl, then garnish the center with sour cream, diced avocado, diced

mango and chopped cilantro. Offer wedges of lime to squeeze over all before

eating.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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