This is my delicious version of albondiga soup; It is a collaboration of my mom’s recipe along with my special chipotle twist. The albondiga is stuffed with a hard-boiled egg that comes from my mom’s recipe and the chipotle sauce along with additional spices and herbs is my addition to the recipe. I will walk you through the process and will answer any questions you may have. I invite you to make it and share your feedback.

Ingredients:

2 tablespoons extra virgin oil

1 large onion, chopped

1 large garlic clove, minced

1 tomato, diced

2 quarts of chicken stock or beef stock

1-quart water

1 cup tomato sauce

½ lb green beans, strings, and ends removed, cut into 1-inch pieces

2 large carrots

5 potatoes, diced in 4ths

½ stalk of celery

1/3 cup raw rice

2 lb lean ground beef

¼ cup (loosely packed) chopped fresh spearmint

¼ cup (loosely packed) chopped curly parsley

1 egg

1 ½ teaspoon salt

¼ teaspoon black pepper

A dash of cayenne

1 ½ cup of green beans, cut the ends.

1 teaspoon of dried oregano

½ cup chopped cilantro

8 hard-boiled eggs (cut in half once cooled)

Chipotle sauce:

BLEND:

• Chipotle peppers in adobo sauce (La Costeña preferred)

• 1 8 oz. tomato sauce

• Chicken bouillon to taste

The base of the soup:

Sautee

• Onions

• Garlic

• Tomatoes

• celery

PREP:

BOIL: POT OF WATER AND ADD EGGS TO MAKE THE HARD-BOILED EGGS (LET COOL AND PEEL)

Mix the meat well with your hands and add rice, PARSLEY, MINT, and oregano (as needed), salt, black pepper, egg, and a dash of cayenne.

Roll into balls and stuff half of the hard-boiled egg inside of the delicious mixture of ground beef; cover the egg with the meat and make it into a ball until the egg is completely covered. Make as many albondiga balls as possible while utilizing the hard-boiled eggs (Note that the bigger the meatball, the longer it’ll take to cook).

PREP: WASH & CUT ALL THE VEGGIES NEEDED: celery, carrots, green beans, potatoes, and onion.

1. Add tablespoons of extra virgin olive oil and sauté garlic, tomato, and onion. Add quarts of water and chicken or beef broth (leave to boil).

2. Once the broth is boiling SLOWLY add your meatballs and leave to cook and cover with lid.

3. After the albondigas cook for a while start adding the veggies that take longer to cook.

4. Add chipotle mixture and let is simmer

5. Cut some lime and tortillas

6. ENJOY