I am half Mexican and half Irish and was born to parents that heavily celebrated their respective heritages – corned beef, Jameson and the Clancy Brothers in March; tacos, enchiladas, tequila and mariachis in May.
As a kid, I remember going to my Nana’s house for Sunday morning brunch. A staple on that rotating menu was my Nana’s Albondigas soup. So full of flavor and spice, just like our Mexican heritage, all the cousins would sit on a long wooden bench in my Nana’s kitchen dipping warm tortillas into the steaming soup. I call it “Chicken Soup for the Mexican Soul.”
You know a recipe is magic when you ask for a copy and instead get a verbal recitation. Is there really any better way to pass along a special recipe from one generation to the next?
8 1/2 cups chicken broth
1, 14.5 ounce can diced tomatoes
1 Sweet yellow onion diced
1 Tb oregano (ground)
1 teaspoon ground cumin powder
4 cloves fresh garlic, minced
1 cup loosely packed fresh cilantro
1/2 tsp sea salt
Pepper to taste
1 pound organic ground beef (15% fat)
3/4 cup white rice
1-2 zucchini, julienned
1-2 carrots, julienned
2 small white potatoes, chopped
Bring broth to a simmer. Add diced onion, garlic, tomatoes and all of your spices to the broth. Continue to simmer. In the interim, take beef, rice, egg and a tablespoon of flour and mix together. Form meatballs (any size you want) and place on parchment paper.
Bring broth to a boil and gently add the meatballs with a slotted spoon – do NOT mix or meat will fall apart. Reduce heat to a simmer. Wait 5-10 minutes and add julienned vegetables + fresh cilantro. Test for flavor after the meat is cooked. Add more broth, tomatoes, or spices if needed. Simmer on low for about 20 more minutes.
Serve with fresh tortillas, avocado and spicy salsa. This recipe makes five to six servings.