Ingredients
Equipment
Method
- Chop up the whole onion and mince the garlic. Peel the carrots and slice them into small pieces.
- Add the olive oil to the pan and set it to a medium heat. Once it’s hot add in the onion and let it cook until it becomes tender, which should be in about 5 minutes.
- At this point, you can add the garlic. Let them cook together for a minute, then add the stock, tomato sauce, and water. Let it come to a boil and then reduce the heat so that it can simmer. At this point, you can drop in the string beans and carrots.
Preparing the albondigas, or meatballs
- Take the ground meat and add salt, pepper, rice, parsley, and spearmint leaves. Then you add in the raw egg. Mix it all together.
- Now you’re ready to form relatively small-sized meatballs, about the size of a golf ball.
- Carefully drop in the meatballs into the simmering soup. Make sure to do this one at a time so that they don`t get squished together. Place the cover over the pot and let it all simmer together for half an hour.
- A few minutes before the half-an-hour mark add in the peas, along with a sprinkling of chopped oregano and some more salt and pepper.
- Then you should be ready to serve. Just top it all off with some freshly chopped cilantro and serve with the paddle.