This Spring weather has been strangely cooler than normal. Lots of rainy and cloudy mornings have brought the crock pot out from the cupboards.
Today's trial recipe was Albondigas. It was so easy and came out so good. Better than the restaurant we go to just for the soup!
I was guided and inspired by a food.com recipe, "Best Albondigas," but changed a few things with what I had on hand.
1lb lean ground beef
2 cloves of garlic
1/2 cup cilantro, finely chopped
1/2 cup cooked rice
1 tsp cumin
1/2 tsp oregano (I used Italian seasoning)
1/2 tsp salt
1/4 tsp pepper
6 cups chicken broth
3-4 stalks of celery, rough chopped
3-4 carrots, rough chopped
1/2 cup diced onion
1/2 cup chopped cilantro
1/2 tsp cumin
1 tsp oregano
16 oz. can diced tomatoes
For the crockpot:
Throw all the ingredients in the crockpot for the soup. Let simmer for about and hour, meanwhile mix the ingredients together for your meatballs. Once the soup is simmering (1-2 hours on high) then add in your meatballs. The meatballs should be about the size of a table spoon and you should get atleast 20-24.
Let cook for an additional 3-4 hours, garnish with freshly sliced avocado and a sprig of cilantro. Enjoy!!!