Albóndigas

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• olive oil
• 3 tablespoons onions, finely chopped
• 1 garlic clove, finely chopped
• 1 (14 1/2 ounce) can chopped tomatoes
• 1 (8 ounce) can tomato sauce
• 4 cups chicken stock
• 1/2 teaspoon dry oregano
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 2 carrots, peeled and cut into one inch pieces
• 2 stalks celery, chopped
• 1 large potato, chopped into one inch pieces
• 1/2 cup rice
• 1 egg
• 1/4 cup panko breadcrumbs
• 2 tablespoons onions, finely chopped
• 2 tablespoons green onions, finely chopped
• 1 garlic clove, finely chopped
• 1/4 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 2 tablespoons chopped cilantro
• 1 (14 3/4 ounce) can pink salmon
• olive oil, for frying

Recipe

• 1 for the soup: heat some oil in a large pot over medium heat. add onion and garlic cook for 3 minutes being careful not to burn. add chopped tomatoes, tomato sauce, stock, oregano, salt, pepper, carrots, potatoes, and celery and bring to a boil. when the soup has reached a boil, cover and bring down to low heat.
• 2 pour some oil into a pan and slightly brown the rice then add to the soup.
• 3 for the albóndigas: add the liquid from the canned salmon to the soup and place the salmon in a large bowl. break up the salmon into very small pieces with a fork.
• 4 in a medium bowl, mix the bread crumbs and the egg until well combined. add the onions, garlic, salt pepper, cumin and cilantro. add the salmon and incorporate with the other ingredients.
• 5 shape the mixture into one inch balls. you should have enough for 12-16 albóndigas (meatballs).
• 6 pour enough oil into a large pan to cover the bottom. fry the albóndigas until brown all over. add to the soup.
• 7 simmer until the rice is cooked and vegetables are tender. if soup is too thick pour in some additional water or stock.