Albondigas Soup…………..

Every year, I get so excited for soup weather. Nothing like a hot bowl of soup on a cool, drizzly day. Soups are so much fun to make since you can just totally get crazy with it and make it your own.

A few years ago I went to this fabulous little Mexican restaurant here in San Diego. I ordered a bowl of albondigas soup. Albondigas soup is basically a meatball soup. It was very different from most albondigas soups that I have had. I was hooked. It had so much stuff in it. Recently, I went to a local restaurant and ordered a cup. It was a bland broth with one giant meatball in it. That was it. One lonely meatball. BORING!!!! Other places put a chunk of carrot and maybe a chunk of potato.  Other places load it up.

So, you albondigas experts out there may have your favorite way of making it and maybe mine isn’t a traditional albondigas, but it’s really, really good.  In the second picture, forgive the “steamy” pic.

Albondigas Soup

For the meatballs:
1 pound ground beef
2 Tblsp water
1/2 cup cooked and cooled rice (I also add some rice to my bowl of soup)
1/2 tsp cumin
1/2 tsp garlic powder or 1 clove fresh garlic, minced
1/2 tsp taco seasoning
Mix together the ingredients listed above. Form into little 1 inch balls. In a skillet, brown them all around.

In the meantime, in a large pot, add the following:
6  cups of water
2 cups of chicken broth
1 chicken buollion cube
2 cloves of garlic, minced
1/4 cup onion, minced
2 large red potatoes, cut in large chunks
1 – 2 carrots, cut in large chunks
1/2 cup fresh cilantro, minced plus a few sprigs for garnish
1 can green beans (or fresh beans)
1 cup corn (optional)
1 Tblsp taco seasoning (I use spicy)

Note: I have used a jar salsa instead of the taco seasoning, but I prefer the taco seasoning.
Note 2: You may need to add more water, to your liking. I like my soup thick with stuff. 🙂

Add the meatballs and simmer for at least 30 minutes. Test the potatoes to make sure they are done. Pour the soup over some rice in a bowl. Garnish with whatever the heck you want! This is a great soup to serve with some tortilla chips.

YUMMMMMM

 

Ham and Cheesy Stromboli….

Happy New Year friends! I’m sorry that I haven’t posted in a while. I’ve been a little under the weather. Hmmm, “under the weather”…..what exactly does that mean anyway? I’ve been sick, ok? The holidays were busy, busy. I painted a lot of cookies, had a little holiday party, put away all the Christmas crap and now I’m sick. So much for the “good luck/good health” Japanese soup that i made. Honestly, why do I even make it year after year. Hahahahha, my friends are always suggesting that maybe I skip it. But it’s tradition. Oh well.

I hope your holidays were great. I hope you are managing to stay away from this flu and cold bug thing that is going around too! Let’s hope that this is a great new year for all of us. I thank you all for sticking with me. I would also like to welcome my new followers. Thank you for joining me!

Ok, so I will try to post some healthier recipes this year. I said “try”. Hahahahah. But if you have looked at the “Healthy Recipes” section of my blog, you can see I definitely need something there. Hahhaha. But we will start that later. Not today.

Have you ever had a Stromboli? My friend Patti A. introduced me to this so many years ago. It’s basically a dough wrapped around stuff and baked. It’s kinda like a calzone. You can pretty much stuff it with anything. I posted an Italian Stromboli awhile back. You can even do a dessert Stromboli. Yup, so good. But today we have ham and cheese Stromboli. I love that word…….strom-bo-leeeeeeeee. I was going to add some scrambled eggs to this, but forgot.

Anyway, this is a really quick and easy dish. It’s also fun. You will make it again and again, using all kinds of stuff inside. You just use a store-bought pizza dough and whatever you have in your fridge to stuff it with. Here we go.

Ham and Cheesy Stromboli

1 roll of pizza dough (I use the Pillsbury canned dough)
2 cups of cheese (I used a combination of Swiss, Monterey jack and American)
a few slices of good ham (I used about  5 oz.)
2 Tblsp good mustard

Heat oven to 350.

Line a  baking sheet with parchment or lightly spray the pan with cooking spray.
Carefully roll out your dough to a good sized rectangle. Spread the mustard on. Lay down the slices of ham down the middle of the dough. Top with cheeses. Bring up the 2 long sides of the dough, lightly pinching together. Pinch together the ends as well.

Poke the top with a fork in 2 places, to allow the steam to escape. Bake for about 20 minutes or until golden brown. Allow to set for about 5 minutes. Slice in 3-4″ slices or just cut in half if you want a bigger piece. Sooooooo good.

Variations:

Turkey and cheese with green chiles
Bacon, egg and cheese
Egg, egg and chorizo
Chicken, cheese and green chiles
Ground beef and cheese
Italian sausage, pepperoni and provolone