Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

March 23, 2012

Albondigas Soup and Feature Friday Blog Hop

Feature Friday - All Things Mexican 


Today I am doing a recipe exchange with Emily from So Domesticated.  Her site is not only full of wonderful recipes, but it is also very pretty to the eye.  Her blog is a great place to settle down with a cup of tea, when you just need to chill.  It doesn't matter if you actually like cooking or intend to make a meal, just open up So Domesticated and relax.  


Since this is not my nature and I tend to want to cook a lot, I had a hard time choosing a recipe from Emily's collection.  I finally decided to try her Albondigas (meatball) Soup, as I had never tasted this Mexican dish.  Not only was it easy to assemble, but it was remarkably tasty.  When the kids smelled it cooking they started getting anxious for dinner.  I served it with homemade whole wheat bread and a salad.


My children adored this soup and it has been added to the family favorites list.


Emily can also be found on Facebook and Twitter.  


Please take a moment, brew some coffee or tea, and check out her site - So Domesticated.




Albondigas Soup
(printer friendly version)



2 tablespoons of olive oil
1 small onion, diced
2 carrots, cleaned and diced
4 stalks of celery, cleaned and diced
3 cloves of garlic, minced
2 1/2 quarts of water (12 cups)
10 beef bullion cubes
1 pound of ground beef
2/3 cup of uncooked long grain rice
1 egg, beaten
2 teaspoons of salt, divided
1 teaspoon of pepper, divided
1/4 teaspoon of dried oregano

Heat oil in soup pot. Sauté onions, celery, carrots, and garlic in olive oil.  Add 1 teaspoon salt and 1/2 teaspoon of pepper, bullion cubes and water.  Bring to a boil.  Mix remaining salt and pepper with with oregano, egg, rice and beef.  Form into meatballs about the size of a golf ball.  This will make 15 meatballs.  Add these to boiling broth, reduce heat to simmer, cover and allow to cook for about 1 hour, or until rice is cooked.


*I omitted the season salt and doubled the rice, from the original recipe.

Feature Friday - Mexican Recipe Blog Hop - On feature Friday you are welcome to link up all recipes but next week I will highlight the featured recipes that received the most clicks, and pin them on my Feature Friday Pinterst board.  



This recipe is linked at Jennifer Cooks and Mom Trends.















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