Albondigas Soup: A Family Favorite

Over the centuries, the history of soup goes back as far as the history of cooking. Throughout its evolution it has served many purposes, but the one thing that has not changed is the "comfort" we feel from the warm, steamy liquid as it fills our senses and warms our bellies.

Whether served up by our Moms to warm us up after coming in from school on a cold or rainy day, or delivered to us at our bedsides nourishing our bodies and nursing us back to health from a bad cold, it is no wonder we call soup a comfort food!

Perhaps you are old enough to remember the old Campbell's soup commercials with the cherubic Campbell's Kids gleefully chanting, "Mmm, mmm good!" Or the one where the camera zoomed in as a face formed in the bowl, the circular noodles happily spreading into a broad smile. These images left us feeling warm, happy and loved.

There are endless variations of soup, and equally as many ingredients to choose from. Maybe you like the smooth texture of tomato soup, or perhaps you prefer a hearty navy bean soup. Wherever you find your comfort, indulge yourself!

One of my all-time favorites is Albondigas Soup. It's a popular meatball soup in Hispanic communities, which has definitely crossed the cultural borders. The basic ingredients are simple. The vegetables you choose to add are open to your imagination. Be creative! If you like summer squash, use it!

Begin by making the meatballs. First, always make sure you wash your hands before you begin; you will use them to mix the meat and other ingredients together, as well to roll them.

In a mixing bowl, combine:

1 lb. ground beef (7% fat, but no more than 15% fat or the broth is too greasy)
1 cup white long grain rice (uncooked)
1/4 cup finely diced cilantro
1 tsp. garlic powder
1 tsp. ground black pepper

Once the mixture is ready, begin by rolling into golf ball-sized meatballs. The larger the meatballs, the fewer you will have in the pot. Once they are rolled, set them aside as you prepare your soup base.

In a large soup pot, start with water as your base, and fill your pot about halfway, adding salt to taste. Next add:

1 small can tomato sauce
1 cup chopped onions
1 cup chopped celery
1 lb. chopped carrots
1 large green bell pepper, chopped
4 large potatoes, peeled and cubed
3 large chayote squash, cubed

Bring the soup to a boil, uncovered for at least 15 minutes. Cover and reduce the heat to simmer. Simmer for 20 minutes or until the carrots, potatoes and squash are tender.

Next, add your meatballs directly into the pot. Be careful! You don't want to splash the liquid and burn yourself. Cover and continue to simmer for another 20 minutes, or until the meatballs start to float and the rice sticks out a bit from the meatball. Test a meatball by cutting it in half to ensure the rice is thoroughly cooked. There is nothing worse than crunching on partially cooked rice!

If your family is like mine, have sliced lemon and a bottle of hot sauce on the table-- Tabasco, Tapatio and Cholula are our favorites. Don't forget the hot corn tortillas either!

Squeezing a slice of lemon into your soup, followed by a few shakes of hot sauce, and with a rolled tortilla in hand, you will be ready to begin your journey into a delicious, savory bowl of soup guaranteed to put a smile on everybody's faces!

Don't delay, start your own pot of comfort today!