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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.
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