'Albondigas' is a traditional Mexican soup; full of flavor.
This recipe is a combination of several albondigas recipes, as well as, a reflection of my own diet and food preferences, but can easily be adjusted and made with ground beef. Like all of the recipes I've posted...measurements are not my strong point; I'm more of a 'little bit of this, little bit of that' type of gal. Tasting and sampling my way through the process. I encourage you to use the measurements as a guideline, but ultimately trust your own taste buds!
Put on your favorite apron and some funky tunes....and enjoy!
This recipe is a combination of several albondigas recipes, as well as, a reflection of my own diet and food preferences, but can easily be adjusted and made with ground beef. Like all of the recipes I've posted...measurements are not my strong point; I'm more of a 'little bit of this, little bit of that' type of gal. Tasting and sampling my way through the process. I encourage you to use the measurements as a guideline, but ultimately trust your own taste buds!
Put on your favorite apron and some funky tunes....and enjoy!
| [Vegan] Meatballs Makes about 30 meatballs Preheat oven to 375 F 2 1/3 cups textured vegetable protein (tvp) 1 3/4 cup boiling water 1/2 cup onion diced garlic diced 2 tablespoons olive oil 2 tablespoons soy sauce or Bragg's 1/4 teaspoon chili powder 1/4 teaspoon black pepper 1/4 teaspoon cumin seeds Equivalent of 2 eggs (substitute or real deal) 1. Add tvp and water to a large mixing bowl. Combine ingredients and let sit for 5 minutes. 2. Add egg substitute or 2 eggs. 3. Lightly brown cumin seeds in a skillet, on low, with small spoonful of oil. 4. Place garlic and onion in skillet. Cooking until golden brown. 5. Add all ingredients to tvp mixture. Mix well. 6. Use your hands to form meatballs. 7. Place, in oven, on lightly oiled baking sheet for 15-20 minutes (or until golden brown). Check occasionally and turn; if needed. | Soup Serving Size: 4 3 cups broth 1 1/2 extra cups water 1 tablespoon olive oil 1/4 cup rice 1/2 cup onion diced 1 1/2 celery stocks cut into chunks 1 large tomato diced garlic diced 1 potato cubed 1 1/2 large carrots cut into chunks 1 zucchini diced 1/4 cup tomato sauce 1/4 teaspoon ground coriander 1/4-1/2 cup cilantro 1/4 teaspoon safflower petals (optional) lime wedges & cilantro for garnish 1. In a large pot, add oil and rice. Stir for 2-3 minutes over medium heat. 2. Add onion and garlic. Cooking until onions are golden brown. 3. Add celery, potato and carrot. Cooking 2-3 minutes. 4. Add zucchini and tomato. Cooking 2-3 minutes. 5. Add water, tomato sauce, cilantro and coriander. Bring to a light boil. Stirring frequently. 6. Add broth. Mix all ingredients together. Bring to a boil and then reduce the heat; simmer 10 minutes. Ladle soup with 4-5 meatballs per bowl. Garnish with cilantro and lime wedges. Serve with a side of corn tortillas. Add a spoonful of homemade salsa to make the soup spicy. |
Need some music inspiration?...Here are a few goodies to inspire your Mexican feast:
~ Onda Vaga
~Ana Tijoux
~Instituto Mexicano Del Sonido (Mexican Institute of Sound)
