BRAZIL VS MEXICO - MEXICAN ALBONDIGAS SOUP RECIPE

DAY 6 - MEXICAN ALBONDIGAS SOUP

Hello dear readers!

First of all I just wanna say a big thank you to everyone who is reading our blog - we got some amazing feedback which makes this little project even more fun for us. Many people ask me if it isn't really expensive or exhausting to cook these meals every evening. In fact, I feel less stressed now as the eternal mystery of "What to have for dinner" has been solved due to deciding on meals in advance. Another plus is that we don't get the bored feeling about dinner options anymore because every day we try a different country and new recipes! In terms of budget I would say it's pretty normal as long as we don't choose to have steak or other fancy things every evening. Of course, we will spend a bit more on certain dishes but especially this Mexican Albondigas Soup is super cheap to make and DELICIOUS! 

Before we started our little World Cup Foodies blog I've often seen abandoned parsley in the reduced sections of supermarkets. "What would you cook with it?!" was a question I asked myself too often. During the past 6 days I learnt how useful parsley is and how yummy it tastes in salads and soups. I used a handful or parsley in the Albondigas (meatballs), mixed with some mint and coriander which gave the whole dish an amazingly fragrant flavour. Even though beef mince is the most common meat used for albondigas, I chose lamb mice as it goes wonderfully with mint and because the packet I got was lower in fat. Choosing lean mice is probably the better option as I wanted to avoid a greasy cover on top of the soup. All in all this Mexican dish took me an hour, but that's because I wanted the meatballs to cook in the soup for a while for a stronger flavour.

Even though the Brazil VS Mexico ended 0:0 - Mexico is the clear winner to me with this soup!

RECIPE ALBONDIGAS SOUP

INGREDIENTS

Knorr chicken broth cube (approx. 500ml)

1 can of chopped tomatoes

400g lean lamb mince meat (can also be beef)

1 sliced carrot

1 grated carrot

100g rice

1 egg

1 onion (chopped)

2 garlic (chopped)

1 tablespoon cumin

Chilli flakes, salt and pepper 

1 handful parsley and mint (chopped)

Half a handful coriander (chopped)

INSTRUCTIONS

1. Cook the chopped onion and garlic in a pot for 5 minutes on medium heat. Add the chicken broth, tomatoes and one chopped carrot. Let it boil.

2. To prepare the meatballs mix the beaten egg, grated carrot, cumin, salt, pepper, chili, parsley, mint and coriander. Add then the minced meat of your choice and the rice. Mix it all up and shape the meatballs with your hands. Make sure they are quite firm so they won't fall apart in the soup.

3. Add the meatballs to the boiling soup. Lower to medium heat and let it cook for an hour.

Add more chilli if you prefer it spicy and more rice if you feel super hungry.

Viva la Mexico!