Albondigas (Meatball Soup)

I have been very bad about cooking up the Mexican dishes for husband that I used to make for my family while I was growing up. Albondigas (meatballs) however, which is one of my favorite dishes, was one in particular I use to intentionally avoid my mom while she was making it so that it was that special meal she made just for me. The weekends I would come home to visit from college, she always had some simmering on the stove when I arrived. It was too funny when a few months ago, she told me she made it one evening and my dad was all excited saying, "Is Mireya coming home?!?!"

Today, since I have a cold and it was our first breezy, fall day I bit the bullet and decided to make some for hubby and I. This is one of those family recipes that uses a pinch of this and a dash of that and that's exactly how my mom described it to me when I called her this afternoon. I'll do my best to give you my interpretation of it! The nice thing about this meal is you can adjust it to your liking. I happened to have potatoes and zucchini from the farmer's market so I threw them in there. We've also used carrots, as well as celery. Also, this tastes even better as leftovers!



Albondigas
recipe by Yours Truly, with a hint of guidance from here

2 Tbsp olive oil
1/2 onion, chopped (I left them in big chunks so husband could pick them out)
1 large garlic clove, minced
3 quarts of chicken stock OR water OR a mixture of both (I did 2 qts. stock & 1 qt. water. If you use all water, the stock won't be as flavorful)
1/2 cup of tomato sauce OR 1 large tomato, quartered (I used sauce)

Heat oil in large stockpot (5-qt) over medium to medium-high heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook another minute. Add broth mixture and tomato sauce. Bring to boil. While waiting for stock to boil, prepare the meatballs.

Meatballs

1 lb ground chicken, turkey or beef (I used turkey)

1/3 c. raw white rice

~1/4 c. Maseca masa (corn flour, typically found in Mexican aisle) OR 1 raw egg

1 ½ tsp Johnny’s Seasoning OR mix of salt/pepper*

¼ onion chopped

A dash of cayenne pepper (optional)*

1/2 tsp. oregano*

1 tsp. cumin*

1 tsp. onion powder*

1 tsp. garlic powder*

1 tsp. worcestershire sauce*

*adjust these seasonings to your liking. Crazy about garlic? Throw in some minced garlic or more garlic powder.

Mix ingredients together. Form 1” meatballs. When stock boils, drop in one at a time. Reduce heat to medium, cover and simmer about 30 minutes. Adjust flavors of stock as needed, I added about 1 tbsp garlic powder. Add vegetables as desired, I added 4 small potatoes, quartered after about 10 minutes and 1 zucchini sliced 1" after about 20.

Garnish with all or none or a mix of the following: chopped cilantro, onion, jalapeno, radishes, fresh-squeezed lime juice and salt, if desired :)