albondiga meatballs.yml

name: Albondigas (meatballs)
ingredients: |
2 lbs grass fed ground beef
2 cloves minced garlic
2 tbsp ground cumin
2 tbsp dried oregano
1 tbsp black pepper (in the demo I said 2 tbsp but I meant 1)
1/8 tsp cayenne pepper
1 tsp sea salt
4 tbsp olive oil
1 shallot minced (or 1 large purple onion)
3 garlic cloves minced
5 carrots chopped
2 1/2 cups shredded purple cabbage
2 1/2 cups fresh (not canned) diced tomatoes (2-3 tomatoes)
1/2 to 1 full can of El Pato Jalepeno salsa (the small 7 oz can)
10 cups water
1 tbsp cumin
1 tbsp oregano
2 tsp sea salt (more or less to taste)
10 cups of water
directions: |
In stock pot, add olive oil, garlic and shallot. Sweat them down and start the meatballs. Meat, garlic, cumin, oregon, dash of cayenne pepper, pepper, salt. Mix meat and spices together by hand. Add water to soup, come to boil.
To soup add carrots, purple cabbage, tomatoes. Add spices, cumin, oregano, pepper, salt, El Pato. Warm up again. Form golf-ball sized meatballs to boiling soup. Turn down to medium. NO stirring, but cover with water. Simmer 30 min. Add more spice as necessary.
Top with cilantro and diced avocado.