Albondigas -- meatball soup. Fun twist on a classic recipe!
Published: Mon, 05/21/18
Hello there, Slow Cookerers!!!
I hope you enjoyed the weekend. The big girls (13 & 16) woke up at 3 am with me (and Sugar the cat) to watch the Royal Wedding on Saturday morning.
It was wonderful! I love finding little things like this that create life-long memories.
:-)
did you watch?
:-)
Did anyone slow cook anything fun over the weekend? Want something new?
I've got a fun meatball soup recipe for you today which will give you major bragging rights when you proclaim (a little too loudly, because you are obviously quite proud of yourself) in your work lunch room:
"oh this? this amazing soup that I'm eating? No big deal -- it's Albondigas"
Albondigas
(click through for photos -- this is a *gorgeous* soup!)
serves 6
4 cups chicken broth
3/4 cup baby tomatoes, quartered
1 cup baby carrots, diced
3 stalks celery, diced
1/2 cup frozen corn
1/4 cup prepared pasta sauce
1/2 teaspoon dried mint
15 to 18 frozen meatballs, Italian or similar flavored (The Coleman Natural say gluten free right on the label)
1 cup frozen peas (if you stir them in 20 min before serving, they will retain their color. I did not do that, and my peas looked canned. I wish I had waited and stirred them in at the end.)
The Directions.
Use a 6 quart slow cooker.
Put the broth, vegetables, pasta sauce, and mint into your slow cooker.
Stir in frozen meatballs.
Cover and cook on low for 8-9 hours. The seasoning from the meatballs is what is going to flavor your soup.
The longer and slower you cook the soup, the more flavor the broth will have. Stir in frozen peas 20 minutes or so before serving.
Garnish with a bit of shredded Parmesan cheese.
The Verdict.
Adam and I really liked this soup. I was intrigued by the mint, which is what caused me to bookmark this soup to try so long ago.
The touch of mint is what really differentiates Albondigas (means "meatballs") Soup from other soups and provides a unique flavor.
I was happily surprised by the subtle mint flavor, and how it provided a cooling sensation on my tongue.
I wanted a bit of heat, and added some Tabasco to my bowl.
Adam ate it as-is, and the kids drank the broth and ate the veggies---no meatballs for them (yet they eat them plain with ketchup all the time...?).
Let me know when you give it a try!
Happy Slow Cooking!
steph