Vegan Daughter Paleo Son

Patty’s Mama’s Albondigas Soup

Albondigas Soup

Patty’s Mama’s Albondigas Soup

When I hear a great cook say, “This is my Mama’s recipe,” this person gets my undivided attention. My friend Patty can probably cook anything and make it delicious, but she grew up with the flavors of Mexican cuisine.  Patty has three big guys to feed, one husband plus two handsome sons, and also a beautiful daughter with the most gorgeous long thick silky black to-die-for hair… protein required. Patty exemplifies hospitality. Her food is comforting, and designed to feed multitudes.

While visiting Patty’s home, on what happened to be one of the rare actually cold evenings in Charleston, she walked over to the stove and said those most precious of words, “This is my Mama’s Albondigas Soup”. It took me about a nanosecond to respond, “Can I share this???!!!” Patty is gracious. So here it is… for you… Patty’s Mama’s Albondigas Soup.

This soup may be served anytime of the year, but it just feels so “wintery”. It is a simple family soup, although you could certainly entertain with it. Patty bakes bread to go with it. The broth is warm and comforting. The meatballs are tender and tasty!

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Into a bowl, combine sirloin, half of the cilantro, half of onion, half tomatoes, with bread crumbs, and on egg. Mix and set aside.

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In a pot with olive oil, saute the remaining cilantro, onion, and tomato until all start to wilt and the aroma fills the kitchen.

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Add four cups of water and 1 tablespoon salt to cover herbs and vegetables.  Let simmer for 5 minutes. Patty heats her water in a kettle before adding it to the pot.

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Form meat mixture into meat balls and drop them into the veggie broth one at a time. Patty works so quickly that she creates a blur. Yet her meatballs are perfectly uniform.

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After all meatballs are in their hot home (of the pot) allow them to cook uncovered for 30-40 minutes.

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At Patty’s house, the best way to determine that the soup is done is when her husband mysteriously appears in the kitchen.

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Mmmmmmm

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Patty’s Albondigas Soup, a.k.a. Patty’s Mama’s Albondigas Soup

Ingredients

  • 2 lbs chopped sirloin
  • 1 bunch of cilantro, chopped
  • 1 large white onion, chopped
  • 6 roma tomatoes, chopped
  • salt and pepper, to taste
  • 1 c bread crumbs (from gf bread, if desired)
  • 1 egg
  • 1-2 T olive oil

Into a bowl, combine sirloin, half of the cilantro, half of onion, half tomatoes, with bread crumbs, and on egg. Mix and set aside.

In a pot with olive oil, saute the remaining cilantro, onion, and tomato until all start to wilt and the aroma fills the kitchen; then add four cups of water and 1 table spoon salt to cover herbs and vegetables. Let simmer for 5 minutes; then form meat mixture into meat balls and drop them into the veggie broth one at a time. After all meatballs are in their hot home (of the pot) allow them to cook uncovered for 30-40 minutes. Can be served with rice.

Alternatively, you can add some of the salt and pepper to meat when mixing. If needed, add more water. The meat and veggies will build more juice..so be careful. You really can not mess this up. Add salt if desired.

This recipe is written in Patty’s words. Nice! 🙂 I just would like to add that Patty says that her Mom makes her meatballs quite large. Because Patty is feeding so many, she rolls them small. This soup is delicious either way. The meatballs and tender and savory. Yum!

Enjoy!

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