Albondigas soup (a spicy meatball soup)
Ingredients
- MEATBALLS
- 300g pork mince
- 1 small onion, grated
- 2 garlic cloves, minced
- 1 green chilli, finely chopped
- Maldon Sea Salt and freshly ground black pepper, to taste
- 5ml (1 tsp) ground cumin
- 30ml (2 tbsp) fresh coriander, chopped
- BROTH
- 10ml (2 tsp) vegetable or avocado oil
- 1 red onion, finely chopped
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) ground cumin
- 2 green chillies, blended to a paste
- 2 garlic cloves, minced
- 3 stalks celery, chopped
- Maldon Sea Salt and freshly ground black pepper, to taste
- juice of 3 limes
- 3L good quality vegetable stock
- TO SERVE
- 2 carrots, julienned
- 1 small red cabbage, shredded
- white or yellow mealie kernels
- fresh limes, halved
- nachos (optional)
Instructions
1
For the meatballs, combine the mince, onion, garlic, chilli, seasoning, ground cumin and fresh coriander in a large bowl.
2
Shape into medium-sized meatballs and refrigerate for 15 minutes.
3
For the broth, heat the oil in a large pot and fry the onion over medium heat until translucent. Add the coriander and cumin, and fry for a minute. Add the chilli paste, garlic cloves and celery. Season well.
4
Add the lime juice and stock, bring to a boil, then simmer for 25 minutes. Add the meatballs to the stock and cook for 10 minutes.
5
Turn off the heat and ladle the hot soup into serving bowls. Add the carrot strips and shredded cabbage to each bowl. Serve with mealie kernels, lime halves and nachos, if desired.
