Albondigas for my sick hubby

Mmmm nothing comforts my husband like a

good bowl of albondigas ( meatball soup). I love albondigas and they are so easy to make and if you ask me way, better then your traditional chicken noodlle soup when you are sick. I made this dish for Brandon when we were dating, he had never heard of albondigas and now they are his favorite. He request this dish quite often especially when he is sick :( So I am now sharing my albondigas recipe with you so you too can try albondigas for the first time. Bon appetit!

Ingridients:

1 pound of ground meat ( If you want to make the dish a little healthier use ground turkey)

1/2 cup rice

1 large egg

2 cups of chopped carrots

2 cups of diced potatoes ( do not remove the skin from the potatoes. The skin has allot of nutrients)

3 blanched roma tomatoes with the skins removed

1 TBSP finely chopped onion

1 cup of diced zuchini

1/4 cup diced celary

1'2 cup chopped cilantro

1/2 TSP minced garlic

5 cubes of beef boillion ( you find this in your mexican section)

1 TBSP of ground cumin

1/2 TSP of ground pepper

Preperation:

Make sure to have all your veggies chopped before you start to make the albondigas. A tip with the diced potatoes put them in a bowl with cold water. This will reduce all the starch. keep them in the bowl until it is ready to be added to the albondigas.

Bring 2 quartz of water to a boil in pot.

Albondigas:

In a large bowl add the meat, rice,garlic,egg and ground pepper. Knead all the ingridients well make sure that the egg is well incorporated before you start to make the meatball. Once all the ingridients are well incorporated you may start rolling your meatballs. If you are not sure how big to make them use a ice cream scoop they will come out the right size. Avoid making them too small or to big. A big tip when making the meatballs make sure that there are no cracks if there are cracks it will cause the rice to overcook and rip the meatballs. Once you have made all the albondigas add them to the boiling water and reduce heat to medium. Cook for 10 minutes.

While the albondigas are cooking in a blender mix the blanched roma tomatoes with 1/3 cup of water and 1 TBSP of the finely chopped onion. Set aside

Once the 10 minutes have passed add the 5 cubes of beef boillion. Add the carrots, potatoes, celary, cilantro, cumin and the roma tomatoe mix you set aside. Cook for 10 minutes and add the zuchini cook for 5 minutes or until the zuchini is cooked.

Serve in a large bowl and enjoy :)

Some people also like to add a little of cooked mexican rice to their bowl but it is all up to you ;)