ALBONDIGAS - Mexican Meatball Soup

This is the second time I am making this Mexican flavored soup. The first time I made it, I was blown away at how incredibly delicious it was and how robust the Mexican notes of the dish played out. The flavors of the cilantro, cumin and medium-hot salsa melded beautifully together; and the rice and tender meatballs gave the soup a thick, creamy texture that was wonderfully satisfying. I vowed I would definitely make this soup again. This time I used brown long grain rice instead of the white variety as directed in the recipe, and prepared the rice separately instead of cooking it in the soup. I also used ground beef that the recipe called for, instead of ground turkey.

Though the second time around the results were equally delicious, there were notable differences in the two versions. Cooking the rice separately and then adding it to the finished soup made a more 'brothy' dish, as opposed to the creamier, thicker version when it was cooked in the soup.  Using ground beef also made firmer, meatier tasting meatballs, while the ground turkey ones were considerably more tender and mellow in taste. Fortunately, both of those changes, for the most part, impacted the overall texture of the soup, and not the taste. Either way, the soup hits the spot on a cold evening and is a great weekend soup. 

The recipe comes from the December, 2000 issue of Bon Appetit  magazine. The recipe is written as directed in the magazine. I added the jalapeno pepper to add a bit more heat to the soup.  Don't skimp on the cumin or cilantro, especially if using the ground beef for the meatballs. And, if you like your dishes spicy hot, use hot salsa instead of the medium-hot version. Next time, I plan to replace the regular tomatoes with the Mexican version, which contain chili peppers and a bit of heat, and eliminate the jalapeno pepper and salsa from the recipe. 
 


Albondigas - Mexican Meatball Soup

Meatballs:
1 pound lean ground beef or ground turkey
1/4 pound pork sausage
1 c. finely chopped onions
2 cloves garlic, finely minced
1/4 c. chopped cilantro
6 T. yellow cornmeal
1/4 c. whole milk (don't need is using turkey)
1 large egg
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. black pepper







 

Soup:
2 T. olive oil
1 3/4 c. chopped onions, medium dice
1 jalapeno pepper, finely chopped
2 garlic cloves, finely minced
2 small bay leaves
5  14 1/2 oz. cans beef broth
28 oz. diced tomatoes with juices
1/2 c. chunky medium-hot salsa
1/4 c. chopped cilantro
1/2 c. long-grain white rice 





 

Heat oil in a large, heavy pot. Add 1 3/4 c. chopped onions, chopped jalapeno pepper, 2 minced garlic cloves, and bay leaves; and saute for 5 minutes.  

Add the beef broth, tomatoes with juices, salsa and 1/4 c. cilantro. Cover and simmer for 15 minutes. 

 Meanwhile, combine the ground beef (or turkey), pork sausage, cornmeal, milk (don't need for turkey meatballs), egg, salt, pepper, cumin, 1 c. finely chopped onions, 1/4 c. cilantro and 2 finely minced garlic cloves in a medium bowl. Mix well together. Shape meat mixture into 1 to 1-1/4 inch meatballs. 

Add uncooked rice and raw meatballs into soup and bring to a boil, stirring occasionally.  Reduce heat, cover and simmer until rice and meatballs are cooked, about 20 minutes. Season to taste with salt and pepper (extra cumin and cilantro too, if needed). Ladle soup into bowls and garnish with fresh chopped cilantro and chopped green onions.


Makes 6 - 8 generous servings.

Vic's Award Winning Chili

 

It's chili season. At least that what many of the September and October issues of the food magazines have suggested. Clearly, as the cold weather sets in there is nothing more comforting than a bowl of hot chili with all the fixings and a side of corn bread. Throughout the fall and winter months my chili is a welcomed meal, which I make quite often.  My chili recipe is a traditional one, but in the interest of health, I use ground turkey instead of beef.  To compensate for the bland flavor of the turkey I add lots of veggies like celery, onions, garlic, green peppers and canned jalapeno peppers. Then I highly season it with lots of chili powder, cumin, some rubbed sage, a pinch of cinnamon and either a teaspoon of cocoa powder or instant coffee.


But, the best chili recipe I know is for my dad's chili. My father, Vic, who just celebrated his 98th birthday, was in the food business as a grocer and than a restauranteur until the ripe old age of 83. Though he has a treasure trove of mostly Italian recipes, (he emigrated to the U.S. from Calabria, Italy) his chili recipe was once rated among the best in the state by Michigan Living magazine.

Though a rather traditional chili, it has a robust, authentic chili flavor and is deliciously spicy, with just the right amount of heat. It is a hearty chili that leans more towards a soup, great for soaking up crackers or freshly made corn bread. It was a favorite item among his customers in his restaurant and a standard at my husband's hunting camp for many years. 

Dad's recipe makes a large, 2 gallon amount, enough to feed a hungry group of hunters for 2 nights straight. I have cut the recipe in half, for more practical applications. Even this, however, will both serve an average family while still providing plenty more for either the freezer or another day's meal. Though incredibly good all on its own, a garnish of cilantro, chopped green onion, a dollop of sour cream and grated cheddar or colby cheese elevates it to crazy good!

Vic's Award Winning Chili

1 lb. ground beef
1 medium green pepper, diced
2 medium onions, diced
28 oz. undrained whole tomatoes, broken up
16 oz. crushed tomatoes
16 oz. water
40 oz. can of mild chili beans
1 1/2 tsp. cumin
3 T. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground coriander
1/2 tsp. cayenne pepper
1 tsp. garlic, granulated 
pinch ground anise seed
1 medium bay leaf
1/2 tsp. black pepper
1/2 tsp. salt


For garnish:
chopped green onions
chopped fresh cilantro
grated cheddar or colby cheese
sour cream

Cook ground beef in a large dutch oven until no longer pink. Drain excess fat.  I ground my own beef from a chuck roast. I removed much of the surrounding fat so there was no need to drain any excess fat.  The meat was lean and tasty.

Add the onions and green peppers and cook until veggies begin to soften.  

Add all the remaining ingredients - tomatoes, water, and all the spices -  except the beans and simmer for 2 hours. This helps all the flavors blend together and the spices to fully penetrate the veggies and meat.

Add the beans and simmer until the mixture returns to a good simmer. Simmer for another 10 minutes. Serve with all the 'fixings' --  dollop of sour cream, topped with some chopped cilantro, grated cheese and  green onions - muy delicioso!