1 lb. ground beef (lean ground beef is recommended)
▢½ cup white rice (cooked)
▢1 large egg
▢½ tablespoon garlic (chopped)
▢¼ cup coriander (chopped)
▢1 teaspoon cumin powder
▢1 teaspoon ground oregano
▢½ teaspoon salt
▢¼ teaspoon ground black pepper
▢¼ teaspoon paprika
If you’ve run out of rice (if it’s been refrigerated overnight, that’s ideal) it’s time to make a small batch. Whatever rice you make, you’ll need slightly undercooked rice. Combine ½ cup of water with ½ cup of rice, then cook the rice for 10 minutes. Set aside and allow to cool slightly before forming meatballs.
In a large bowl, combine the ground beef, rice, egg, garlic, coriander, cumin, oregano, salt, pepper and paprika.
Divide the ground beef mixture into ¾ inch balls and place on a platter.
Either cook meatballs at 400 degrees F (205 degrees C) for 15 minutes or pan-fry over medium-high heat until cooked through. Meatballs are done when they are golden brown on the outside and have an internal temperature of 160 degrees F (70 degrees C).
Remove from oven and serve immediately with salsa, rice, beans or tortillas.
For the soup
½ tablespoon olive oil (extra virgin)
½ cup onion about diced medium onion
3 medium carrots washed and sliced
1 teaspoon garlic (minced or crushed)
6 cups beef stock
2 small russet potatoes (washed and cut into ½ inch pieces)
14.5 oz diced tomatoes (do not drain, I prefer fire roasted tomatoes for this soup)
8 oz tomato sauce
½ teaspoon cumin powder
½ teaspoon dried oregano
¼ teaspoon ground coriander
¼ teaspoon safflower (optional)
1 courgette (washed, halved lengthways and sliced)
each salt and pepper (taste)
¼ cup cilantro (chopped)
Make the meatballs
Follow the albondigas instructions to combine your meatball ingredients and cook or fry the meatballs.
If you form the meatballs and cook them, your soup can simmer while the meatballs cook.
Making the soup
Bring a large saucepan with olive oil to medium heat, then add the onion and carrot.
Sauté for 3-4 minutes or until the onion is opaque (or longer if your family likes super soft onions and carrots).
Add the minced or crushed garlic, mix it with the onions and carrots and cook for another 30 seconds to a minute.
½ tablespoon olive oil,½ cup onion,3 medium carrots,1 teaspoon garlic
Add beef broth, diced potatoes, canned diced tomatoes, tomato sauce, ground cumin, oregano, ground coriander and optional safflower petals.
Stir to bring to a boil
Reduce heat if necessary and simmer for 10 minutes.
6 cups beef broth,2 small russet potatoes,14.5 ounces diced tomatoes,8 ounces tomato sauce,½ teaspoon ground cumin,½ teaspoon dried oregano,teaspoon ground coriander,¼ teaspoon safflower
Place the cooked albondigas in the simmering soup base, then continue to simmer for a further 10 minutes.
Stir in the sliced courgette and cook for another 5 minutes.
Taste and adjust the seasoning with salt and pepper if necessary.
1 courgette, each, salt and pepper
Ladle out 4-5 meatballs per portion of soup and garnish with chopped fresh coriander.