Musings about Parenting Through Culinary Creations

Albondiagas

 

 

 

We love soups over here at the Flores casa, and I especially do lots of soups and stews in the fall and winter because it gets so chilly here in Ohio ( I know not compared to other parts of the country but not being a native Midwesterner I am huge baby when it comes to the cold). The winter always seems to be a reminder to me that we live across the country from our family and home state of California. Maybe it is because of the holiday season that I find myself getting homesick for our family and friends.  I think about how growing up, we would always pop over to my Nana’s, or if we were down the street from my aunt and uncle’s we would stop for coffee and a chat. Friends and family were in turn always stopping by our house too, and I had always envisioned that life for my children. Our family is very close knit though and we hear from family on the daily which helps so much.  I am so grateful for the time that they take out of their busy lives to facetime, call, and message us. Our girls have set times that they talk to our parents, grandparents, and siblings where they color, read stories, and talk about their week. Despite this, it breaks my heart a little to see the girls kiss the Ipad screen/ hug it to say hello and goodbye. However, this is our life and we make it work. It warms my heart whenever we are reunited with our loved ones and my girls run to all of these people like we have never been apart.

All this being said albondiagas is something I make when I feel home sick. This is something that my mother, grandmother, and nanny always made for my sister and me. For me, abowl of this soup is like a warm hug and a reminder that my family is always close to my heart.  This is an easy and simple dish that I hope brings some warm fuzzy feelings to you this fall and winter season.

Print Recipe
Albondiagas
Course Main Dish
Cuisine Mexican
Prep Time 10 Minutes
Cook Time 50 Minutes
Passive Time 40 Minutes to rock out to Sublime
Servings
Hungry People
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 Minutes
Cook Time 50 Minutes
Passive Time 40 Minutes to rock out to Sublime
Servings
Hungry People
Ingredients
Instructions
  1. Soup Base: For your soup base use a 5 quart pot or a little larger if you like. Heat oil on medium heat then add in onion and cook for about five minutes. Next add in the garlic and cook for another one to two minutes. Toss in carrots, stir them around for a bit so they are coated in the garlic. Then add in the broth (water if using) and tomato sauce, Bring everything to a boil for five mins. Cover and reduce heat to simmer.
  2. Meatball Makin' Time: In a large bowl combine ground beef, mint, parsley, salt, and pepper. Once you are sure that all your flavors are well incorporated add in the raw egg, and mix well.
  3. To roll your meatballs you are going to take a scoop of your mixed ground beef and make small little balls. Try and get them all close to the same size, that way when they cook these little guys will all be done at the same time.
  4. Gently drop the meatballs into the soup, cover, and simmer for 30 minutes.
  5. There will be some oil and fat that comes to the top of the pot. You want to skim all that off. A trick is actually to get a paper towel and dip one end into the fat and it will climb up the paper towel (an not onto your butt and thighs).
  6. Give everything a final stir , add in cayenne, and any more salt or pepper. Again this part is to taste.
  7. Serve with cilantro and tortillas.


2 thoughts on “Albondiagas”

Leave a Reply

Your email address will not be published. Required fields are marked *


Social Media Auto Publish Powered By : XYZScripts.com