Comfort Food: Grandma Montez's Albondigas Soup
This edition of DINNER: OWNED BY MAMA is featuring our very own Donna Ladd! Donna is the co-founder here at Motherburg, and is the main mama in charge. And she has a full time corporate job! Plus, as we all know, is a mama to a sweet, energetic boy. She is one of the busiest ladies I know and I don't even know how she had time to jot down this recipe.
Like many ladies out there, Donna had a grandma that was an amazing cook and she has spent most of her adult life trying to master those recipes. And what better way to practice then to whip up a recipe on one of these crazy cold days. In this case, it is a big pot of comfort soup. Donna has shared her Grandma Montez's famous albondigas soup. It is a meatball soup and it is the ultimate comfort food. Here is the recipe -
For the broth:
½ can of tomato sauce
1 to 2 cans of chicken (can use Vegetable or beef) broth
2 cups of water
5 carrots
5 stalks of celery
2-3 cloves of garlic
½ teaspoon of dry Comino (if you have)
8 sprigs of fresh oregano, or 1 tablespoon of dry oregano
1 medium yellow onion
Optional: 1 bag of frozen corn (add after all the meatballs have been added to cook)
For the meatballs:
1lb of ground beef (you can use lean)
½ -1lb of ground pork
1 tablespoon of dry oregano
1 small yellow onion
3 tablespoons of mint
2 tablespoons of parsley
1 cup of uncooked rice
1 to 2 large eggs
Salt & pepper to your liking
First chop up carrots and celery. Either mince garlic and onion or throw in the mixer to blend it almost to a paste. Pour all of the broth ingredients into a medium pot and set at a high heat to get it boiling. While broth is starting to boil, chop up mint and parsley.
Add the ground meat to a large mixing bowl add all ingredients. Using your hands, mix all the ingredients together and add one egg to make sure the mixture doesn’t get too runny, if it feels pretty solid, then add the 2nd egg. You do not want the meatball mix to get runny, should feel almost like your making a meatloaf. After all ingredients are mixed, start making your meatballs. Donna makes them golf ball sized. Add the meatballs to the boiling broth. This is important - the boiling broth means that the meatballs will start cooking immediately and won't fall apart.
After you add all of the meatballs, let it boil for another few minutes, then reduce to a low simmer. After the meatballs look fully cooked, add the corn. Cooking the albondigas for about 2 hours makes a hearty, slow cooked soup (but if it is a weeknight and the family is hungry, really the soup is ready to go in about 30 minutes)
Post by Erica
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