Albndigas Recipe

Ingredients for Albndigas

• Olive Oil
• White Onions
• Garlic Clove
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• Chicken Stock
• Dry Oregano
• 1 ½ teaspoons salt
• Fresh Ground Black Pepper
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• Potato
• ½ cup uncooked long-grain rice
• 1 large egg
• Panko Breadcrumbs
• Green Onions
• Ground Black Pepper
• Ground Cumin
• 2 tablespoons chopped cilantro
• Pink Salmon

How to Make Albndigas

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add 1 medium chopped onion and 2 cloves minced garlic; cook for 3 minutes, stirring frequently, until softened.
3. Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 4 cups vegetable stock, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, 2 medium carrots (chopped), 2 medium potatoes (diced), and 2 stalks celery (chopped). Bring to a boil.
4. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
5. In a separate pan, heat 1 tablespoon olive oil and sauté ½ cup uncooked long-grain rice until lightly toasted. Add the rice to the soup.
6. Drain one (15 ounce) can of salmon, reserving the liquid. Add the reserved liquid to the soup.
7. Flake the salmon into small pieces with a fork in a large bowl.
8. In a medium bowl, combine ½ cup breadcrumbs, 1 large egg, ¼ cup chopped onion, 2 cloves minced garlic, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon cumin, and 2 tablespoons chopped cilantro. Mix well.
9. Add the flaked salmon to the breadcrumb mixture and gently combine.
10. Shape the mixture into 1-inch meatballs (approximately 12-16).
11. Heat 2 tablespoons olive oil in a large skillet over medium heat.
12. Fry the albóndigas until golden brown on all sides (about 5-7 minutes).
13. Add the browned albóndigas to the soup.
14. Simmer for 20-25 minutes, or until the rice is cooked through and the vegetables are tender. Add more water or stock if the soup is too thick.
15. Serve hot and enjoy!