My grandmother made the most amazing soups. They were superb, exquisite, and always something to look forward to. One of her many wonderful sopas was albondigas or Mexican meatball soup.
Oh man, her albondigas are legendary. I make them now myself and although there is no way they will ever be exactly like hers, I do feel like I am channeling her and somehow keeping the magic of her soups alive.
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My children are still quite young and have not yet developed an affinity for caldos or soups, but I'm working on them. I came across this slow cooker albondigas recipe and it strikes me as a great way to introduce them to albondigas because the broth has the tons of veggies pureed into it instead of in chunks like my grandmother's original recipe. My kids aren't into big chunks of veggies, yet.
Now this isn't my grandmother's soup, but I like to think that I put a bit of my grandmother's touch into every soup I make. I will find a way to tweak this soup and make it my own and you should too.
Hidden Rainbow Albondigas
Ingredients
1 tablespoon olive oil
1 (16-ounce) bag frozen pepper stir-fry (such as Birds Eye)
3/4 cup diced carrot
2 (14.5-ounce) cans diced tomatoes, drained
1 (4-ounce) can chopped green chiles, drained
2 (32-ounce) cartons fat-free, less-sodium chicken broth
1 (32-ounce) carton fat-free, less-sodium beef broth
1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
1 (1-pound) pork tenderloin, trimmed and cut into
1/2-inch pieces
1 1/2 cups shredded yellow squash
1 cup fresh cilantro sprigs
3/4 cup uncooked long-grain white rice, divided
1/2 cup chopped sweet onion
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 large egg
2 tablespoons fresh lime juice
Get the full recipe directions at My Recipes.
Image via My Recipes
