Albondigas Soup

Sometimes you just need some soup in your life. Recently, I have been forgetting to eat or don't eat enough throughout the workday and it causes me to munch on things I probably shouldn't munch on at night.

As I was working from home today, I had the urge for a hearty soup. The kind that takes away the worries of the constant chaos of the world that we are currently living in. I texted my mom to tell her how much I missed her albondigas soup and decided to make my own.

I strongly believe that some moms are born knowing how to make a recipe with little to no documentation. Every ounce of information is stored in their noggin and they throw things into pots and somehow it comes out perfect every time. I have learned through many years, that asking my mom for an exact recipe is near impossible! Here is how I make it:

Albondigas Soup

Broth:

• 4 cups of water

• 4 cups chicken broth

• 1 8oz can of tomato sauce

• 1 clove of garlic; minced

• 1/2 tsp Salt

• 1/2 tsp black pepper

• 1/2 tsp onion powder

• 1 tsp dried oregano

• 5 - 6 yukon gold potatoes; diced into medium chunks

• 1 - 2 cups of medium chopped carrots

Meatballs:

• 1 pound of ground beef

• 1/3 cup of white rice

• 1 tsp salt

• 1/4 tsp black pepper

• 1 egg

• 1/4 of a medium onion

• 1/4 cup of spearmint leaves (if you have Yerba buena, that works great too)

• 1/4 cup of milk (your choice)

Fill a large pot with your water, chicken broth, tomato sauce, salt, pepper and oregano. Turn your stove on medium high. As your liquids begin to boil, get your garlic, carrots, and potatoes ready. If you are short on time, get a bag of pre-sliced carrots! Once boiling, reduce to medium low and slowly drop in your potatoes, minced garlic, and carrots and let them cook for 10 min with the lid on.

While your veggies cook, begin the meatballs. In a bowl, place your ground beef, rice, salt, and pepper. Get a blender and zap your onion, spearmint, egg, and milk. I used almond because that is all we have in the house. Make sure everything has been well incorporated and blended.

Next, pour your spearmint mixture over your meat and other ingredients in your bowl and mix with your hands. Mix until the ground beef absorbs all of the spearmint liquid and begin to make medium sized meatballs.

After 10 minutes of cooking the broth, take the lid off and carefully drop your meatballs into the broth one by one, being careful not to stack them on one another and to not burn yourself either. Once all the meatballs are in, give it a mix and then put the lid back on and cook it for 20-30 minutes on medium low stirring every 10 minutes or so. If you think the soup is done, test your potatoes and carrots by piercing them with a fork until they are tender. You will also need to check your meatballs. Take one out on a ladle, and cut it in half. Your meatball should be cooked through and your rice will be cooked and fluffy within the meatball as well.

Pour yourself a nice bowl and flavor to your hearts desire. A splash of lemon juice and a little tapatio does the body good.

• Feel free to add other things like zucchini, onion slices, or any veggie you love to the broth

• Store it in fridge after it cools. The next day, scoop out any fats that may have solidified on the surface before reheating if you so desire.