So warm, so soothing is what a nice bowl of albondiga (meatball) soup is. As the zombie weather (humid, foggy and gross) was rolling out and the cold weather was rolling in, albondigas for dinner was perfect.
Form ground beef, seasoned with salt, pepper and 1 egg, into meatballs. Then, brown on each side not necessarily fully cooked. After they have a nice sear, get out your tomato paste, broth, thyme, salt and pepper and bring to a boil.
Form ground beef, seasoned with salt, pepper and 1 egg, into meatballs. Then, brown on each side not necessarily fully cooked. After they have a nice sear, get out your tomato paste, broth, thyme, salt and pepper and bring to a boil.
After bringing to a boil, I typically pour in a half a cup of rice and let the rice cook in the broth but, this time I opted to use some egg noodles.
I wasn't disappointed. It was the perfect remedy for a long and strenuous work week. I think I may use egg noodles from now on. The first time I made this dish I was about 14 years old. Underestimating how much rice expands, I must have poured in about 3-4 cups. There was absolutely no broth just rice and meatballs. It's a story my mom tells often. Whoops.
2 comments:
Aww. Kid Margie had to eat her first homemade soup with a fork. So cute.
That albondigas looks incredible.
It was like porridge. Oh man. HUGE fail. Goldilocks wasn't having it.
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