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| A picture lifted from the internet |
I have a pot of Sopa de Albóndigas on the stove. For those who are not in-the-know (that would be me, last week) Sopa de Albóndigas is Meatball Soup with a Central American spin.
Venison and rice meatballs seasoned with Mexican Oregano (Lippia graveolens), cumin, garlic, onion powder and a dash of cayenne. The meatballs are cooked in a soup-base of tomato with sauteed onion and celery. Carrots tossed in early so they have plenty of time to soften. Then zucchini, yellow summer squash or chayote squash added a half-hour before serving.
I will probably serve it with crushed tortilla chips on top for crunch.
Our version of Albondigas is mixing salmon meat with egg and pressing into patties and lightly fried. I've been known to insert between two slices of bread and a slice of cheese. Often made during Lent season due to abstention of meat on Fridays.
ReplyDeleteThe soup above above looks delicious !
YUM. Soups the soul of food.
ReplyDelete