Albondigas Soup

Today is the 15th, so we are halfway through the month.  In honor of that, I present my grandmother’s recipe for Albondigas (meatball) Soup, as requested by Renee.

Albondigas Soup

1 pound ground beef
1 Tablespoon rice
1 egg
1 small can tomato sauce
1 tsp Mrs. Dash
1 small onion, sliced
1/4 cup barley
3-4 carrots, sliced
4 small potatoes, cubed
lemon juice

Fill soup pan 3/4 full with water and tomato sauce.  Bring to rapid boil.

While waiting for water to boil, beat egg, add rice and mix with meat.  Form into balls.  When water has reached boiling, add meatballs, onion and Mrs. Dash.  After the meatballs have resurfaced, lower heat and simmer for 45 minutes.  Add barley and simmer an additional 15 minutes.

Bring soup back to boil.  Add carrots.  Continue to cook for 10 minutes, then add potatoes.  Boil (slow) for 20 minutes.

Garnish individual servings with several drops of lemon juice to taste.  (If you add too much lemon juice, mix broth with someone else who hasn’t added lemon yet or return your broth to the pot.)

More Mac and Cheese, please!


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