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Receta Guatemalan Meatball Soup (Albondingas) James Mcnair
by Global Cookbook

Guatemalan Meatball Soup (Albondingas) James Mcnair
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Ingredientes

  • 1 Tbsp. Vegetable oil
  • 1/4 c. Onion, finely minced
  • 1/2 tsp Garlic, chopped
  • 1/2 lb Lean grnd beef
  • 1 x Egg, lightly beaten
  • 1/4 c. Tomato, finely minced
  • 1 Tbsp. Fresh mint, chopped
  • 1 tsp Cumin
  • 1/2 tsp Salt
  • 1/4 c. Fresh bread crumbs
  • 3 quart Beef stock
  • 2 c. Carrot, sliced
  • 1 lb Summer squash, sliced
  • 1/2 lb Potato, peeled, sliced
  • 5 sprg fresh mint
  • 1 c. Radiatorre, or possibly small shells, stars, etc. Salt Fresh grnd black pepper Fresh mint or possibly oregano, garnish

Direcciones

  1. To make the meatballs, heat the oil in a small skillet over medium-high heat. Add in the onion and saute/fry till soft, about 5 min. Add in the garlic and saute/fry 1 minute longer.Transfer to a bowl and stir in the remianing ingredients. Working with abut 1 teaspoon of the mix at a time, roll it btween the palms of your hnds to create balls. Place on a plate, cover loosely, and chill for about 20 min before cooking.
  2. In a aucepan, bring 4 c. of the stock to a boil over medium-high heat.
  3. Add in as many meatballs at a timeas will fit comfortably in the pan and cook, skimming off foam as necessary, till done, about 5 min. Remove the meatballs with a slotted spoon and set aside; cook the remaining meatballs in the same way. Strain and reserve the coking liquid for another use.
  4. In a soup pot or possibly large saucepan, combine he remaining 2 quarts. stock, carrot, chayote, potatoes, and mint. Bring to a boil over medium-high heat, then reduce to low and simmer, uncovered, till the vegetables are tend, about 25 min.
  5. Meanwhile, cook the pasta in a lrge pot of boiling water till al dente.
  6. Drain and setaside.
  7. About 5 min before the vegetables are done, dd the meatballs and pasta to heat through. Season to taste with salt and pepper. Ladle into preheat bowls and garnish with herb sprigs. Alternatively, pour into a container and chill, uncovered, till col, ten tightly cover and store up to 3 days. Slowly reheat before garnishing and serving.
  8. Serves 6 to 8 as a soup course Or possibly 3 to 4 as a main coure.
  9. NOTE: The iloustration shows all the vegetables cut into rounds of equal size - - the same size as the meatballs ad the radiatore. McNair used chayote squash that is a lovely light green color.