My mom was a really good cook. She was able to create a delicious meal out of almost anything. One of the things I miss most since her death is being able to call her up on the phone and tell her about a new recipe I discovered. Even though she has been gone for over two years, I still find myself thinking that I need to call her and tell her when I find an unusual recipe like this one for fudge made from beans or this one for fiber and protein enriched brownies. While these recipes sound strange, I know that my mom would enjoy them. After all, she was the person who introduced me to ice cream topping made from adzuki beans.
My mother loved to make soups when the weather turned cold. She made some amazing homemade soups that I still make today. One of those soups is her meatball, or albondigas, soup. The thing that makes this such a great recipe is that it contains absolutely no strange or exotic ingredients, and it can be made from items that are commonly found in almost every kitchen. It’s easy to make and is a one pot meal. The meatballs are cooked in the hot soup, so there’s no extra step. The only other dirty dishes will be the bowl used to mix up the meatballs, the cutting board, a knife, and measuring cups. Those can be washed while the soup simmers.
I love to make my mother’s soups during the winter months. They are filling, hearty, and delicious.
Here’s Mom’s recipe. Give it a try. Leave a comment to let me know what you think.
As always, thanks for visiting Patty Cake’s Pantry
- FOR THE MEATBALLS:
- 2 cloves garlic, mashed
- 1 pound ground meat (we almost always use lean ground beef, but turkey works, too)
- 2 eggs
- 1 teaspoon salt
- ¼ cup chopped parsley (I frequently use dried and decrease amount)
- ¼ cup uncooked white rice
- FOR THE SOUP
- 6 large cloves garlic, minced or mashed
- 1 cup onion, chipped
- 2 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon lemon pepper
- 4 (10/1/2 ounce) cans of broth (chicken or beef--we use chicken most of the time)
- 2-4 cups of water (depending on the size of the pot)
- 1 cup of celery, julienne (cut into strips)
- 1 cup of carrots, julienne (cut into strips)
- 1 (15 ounce) can of garbanzo beans, undrained
- 2 16 ounce cans of diced tomatoes
- ¼ cup chopped parsley (again, you can substitute dried, but decrease the amount)
- Mix together all of the meatball ingredients and shape into small, walnut sized balls and set aside.
- In a very large pot, sautee the onion and garlic in the olive oil until soft.
- Add salt, lemon pepper, broth, water, carrots, and celery.
- Mix well and bring to a boil.
- Once soup broth is boiling, drop in meatballs one at a time. Making sure that they don't stick to each other. DO NO STIR.
- Reduce heat and simmer for 20 minutes to allow the meatballs, and the rice inside of them, to cook.
- Once 20 minutes have elapsed, add the can of undrained garbanzo beans, the cans of tomatoes, and the parsley.
- Allow to cook for 10 minutes longer.
- Ladle the soup into bowls and serve.