Tuesday, September 20, 2011

(Albondigas ) Mexican Meatball Soup

I totally ganked this one from The Hungry Health Nut
I've made this a half dozen times, and it is delicious!

Mexican Meatball Soup
1 package of pre-made meatballs (I used 15 meatballs - half a bag - and the meatballs were a little sparse, I'd use a full bag if you can!)
2 quarts beef or chicken broth (or a combination - I used beef)
1 can (28 ounces) crushed tomatoes
1 can (4.5 ounces) chopped mild green chiles, with liquid
1 cup diced sweet onion
2 teaspoons dried oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon liquid hot pepper sauce, or more to taste
1/3 cup long-grain white rice
1 cup frozen corn kernels
1/4 chopped fresh cilantro (coriander) leaves
Salt and pepper to taste
For Garnish: fresh cilantro sprigs, crushed tortilla chips, shredded Mexican cheese blend
Preparation (The original article has how to prepare the meatballs from scratch, I'm assuming here that you're using pre-made ones):
Place beef or chicken stock, tomatoes, green chiles, onion, oregano, cumin, and hot pepper sauce in a large saucepan and bring to a boil. Add rice, cover, and simmer for 10 minutes. Carefully add meatballs to the broth and simmer an additional 10 to 15 minutes until meatballs are cooked through (or are heated up!). Add corn and cook until heated through. Taste and add salt and pepper, if needed. Stir in chopped cilantro leaves just before serving.

Garnish each bowl with crushed tortilla chips, a sprinkling of Mexican cheese blend, and a sprig of fresh cilantro. (Just use cilantro and low-fat sour cream to save calories!) Serve immediately.

Yield: about 8 to 10 servings

Baba's Borscht

I found this one in Parade magazine, and thought it looked good.

3 Tbsp olive oil
2 pounds beef stew meat, cut in ¾-inch cubes
4 bay leaves
2 quarts beef stock
2 large onions, chopped
2 carrots, chopped
2 stalks celery, diced
4 cloves garlic, minced
8 medium-size fresh beets, boiled, skinned, and shredded
2 cups shredded cabbage
1 small can tomato paste
Juice of 1 lemon (or 2 lemons, if you prefer)
1 handful fresh dill, minced
1 handful fresh parsley, minced
Salt and freshly ground pepper
Sour cream (optional)

At a glance:
Servings: 6

Active Time: 30 min

Total Time: 2 hours 30 min

1. In a large pot, heat the oil on high for 30 seconds. Add the beef cubes and bay leaves. Sauté until golden brown. Pour in the stock and reduce the heat.

2. Add the onions, carrots, celery, and garlic. Simmer on low for 2 hours, or until the meat is meltingly tender, making sure the soup never boils. Add the beets and cabbage during the last half hour of cooking.

3. Spoon in the tomato paste and sprinkle with lemon juice. Add a little hot water if the soup is too thick. Stir in the dill and parsley. Season with salt and pepper. Garnish with a dollop of sour cream, if desired.

Vera's Tips:

For a bolder taste, substitute lamb. I like to use lamb rib chops or loin chops.
Homemade stock is preferred for a deeper, more heartfelt flavor.
Serve the borscht with lightly toasted and buttered whole wheat Portuguese ciabatta rolls.


Serves: 6 Per serving: 330 calories, 10g carbs, 16g protein, 25g fat, 450mg cholesterol, 220mg sodium, 1g fiber