Robin Camille Davis
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Recipe: Albondigas soup

February 14, 2009
Tags: food

I made albondigas soup for Deven and myself last night, using Grandpa's recipe. I've never made it by myself before, but it was quite good (and easy)! I'm a fan of one-pot recipes. Mostly because I only have one hot plate. In any case, here's the recipe if you are interested:

Grandpa's Albondigas Soup

  • 1 lb. ground beef
  • 2 good sized potatoes, cubed
  • 1 rib celery, sliced
  • some baby carrots
  • 2 cans beef broth
  • 1 stewed tomato, halved or sliced or something
  • ground cumin and/or taco seasoning mix, hand-carried from California

Make tiny meatballs seasoned with cumin. I say "tiny" because they have to cook all the way through without burning the outside. Also tiny meatballs are adorable. Cook over medium heat with veggie oil coating the bottom of the pot.

Add potatoes, celery, carrots, broth, and a half can of water to pot. Bring to boil to cook potatoes.

Add tomato. Season to taste with cumin & salt or taco seasoning mix. Serve hot. Garnished with tortilla chips crumbled on top and/or sharp cheese melted on the surface.

Takes about 45 minutes. Makes enough for 2 hungry people + Robin-sized lunch leftovers. This is also one of those recipes that is better the next day! So leftovers are desireable. Be sure to have milk on hand if you are as sensative to spice as Robin is. For best flavor, eat while watching Lost and serve baguette slices on the side.

Life update: had classes all this week. Schedule works out nicely — no classes on Monday! Happy Valentine's Day, yall. Deven and I are going walking in romantic Montmartre this afternoon. I will bring my camera so I can post actual Paris pictures instead of what I'm eating all the time.