Growing up this was one the most popular week meals for dinner. I grow up in the countryside 2200 meters above sea level, so you can imagine how popular this soup was on those cold nights.
The original version, as my mom and grandma use to make it, has a lot more meat, but I like to incorporate more veggies and reduce the meat to the minimum possible to keep the original flavor without lots of meat.
This soup is easy and perfect for a weeknight meal.
Sopa de Albondigas
Serving size: 4
For the meatballs
1/2 pound ground pork meat (can substitute for ground beef)
2 tbsp finely chopped onion
2 tbsp finely chopped red peper
2 tbsp chopped cilantro
1/2 tsp dry thyme
1/4 stp ground pepper
1/4 stp salt
For the soup
1/4 cup chopped onion
1/4 cup chopped red pepper
1/2 cup corn (from a can or use fresh corn)
1 celery stick
1 medium size carrot
1 medium size zucchini
1 big potato
1 tsp salt
1 tsp garlic
1 tsp ground pepper
1 tsp oregano
2 cups chicken stock
4 cups water
For the meatballs: mix all the ingredients together and using your hands, make small meatballs. You should be able to make 8 meatballs.
For the soup: chopped all the vegetables in sticks or square shape. Add all the ingredients to a heavy pot, cover and cook over medium high for 15 minutes. Add the meatballs and cook over medium for 20 more minutes.
Fresh ingredients, that's what makes the difference, and I feel that's the secret of this little restaurant.
Ohana is located on the street that leads to The Hicaco Restaurant, is a small, rustic, cool and casual setting; ideal to go with friends or with families.
Starting with the drinks, my recommendation is the ginger margarita which is delicious! Is is very light and fresh and ideal to accompany sushi.
Sushi is the specialty of the restaurant and definitely Diego, the owner and chef, knows how to prepare sushi. I have tried several of their rolls and I like them all, but my favorite is definitely the "no regrets" and I assure you that as the name says it, you will no regret having tried it.
The menu is extensive, including more than sushi, with enough choices of starters, salads and other dishes like rice bowls and chicken skewers. They also have vegan and vegetarian options too. I have tried several of their dishes and they are all very good, they are light, fresh and well balanced.
I know passionfruit is not always easy to find, but this tropical fruit is quite popular in Costa Rica and one of my favorites. The tart flavor of the fruit helps to create an ice cream that feels so refreshing.
I recommend this delicious ice cream over a warm chocolate brownie!
Passion Fruit (maracuya) Ice Cream
Serving size 1 quart
2 cups passion fruit juice, from 5 to 6 passion fruit.
600g condensed milk
2/3 cup half and half
For the juice
Cut the passion fruits in half and scoop out their pulp. Place the pulp into a blender and add 1/4 cup of water. Blend for a few seconds and pour the juice into a strainer to remove the seeds.
To make the ice cream
Combine all the ingredients in a blender and blend until smooth.
Chill the mix in the fridge for at least 4 hours.
Transfer to an ice cream maker and freeze according to the manufacturer's instruction.
This is one of the easiest and more delicious ice cream recipes. Enjoy!
Hi I'm Meli and I love food, I love cooking, I love eating, I love traveling and I love Costa Rica. I want to share a little bit of my culture through my food