And then I realised that it's also almost Cinco de Mayo, which I am given to understand is an excuse to drink as many margaritas as humanly possible, like St Paddy's day with Guinness (possibly it has another meaning which you can find out about here.
|Also, Mexico's flag kicks ass! Some sort of bird vs snake battle going on!|
To start this recipe, I made my own version of chorizo, which, before you write in and complain, I know is not really what albondigas are made with, but I thought it sounded like a great combination of flavours. Maybe in the future I'll get a sausage making machine, but for now this is just the filling of a chorizo, which makes it easier to roll into the albondigas (I'm smiling even as I type that word...)
For the Chorizo
500g Minced Pork
2g Cayenne Pepper
3g Fennel Seeds
2 Cloves of Garlic
For the Albondigas
1tbsp Chopped Flat Leaf Parsley
1tbsp Chopped Mint Leaves
1 Egg (Beaten)
For the Soup
1 Can Chopped Tomatoes
2 Cloves Garlic
100g Sugar Snap Peas
1tsp Dried Oregano
1tbsp Chopped Coriander
1.2l Chicken Stock
2. In a large bowl, combine the chorizo mix, chopped parsley and mint and mix together. Then roll them out into meatballs, about 3cm across (you should make around 20 with this recipe) then set aside
3. Finely chop the onion and carrot. Heat some oil in a large pan and add the onion and carrot, then cook for 5 minutes, until the vegetables start to soften.
4. Add the tin of tomatoes, chopped garlic cloves, oregano and bring to the boil.
5. Add the stock and bring to a simmer before adding the chopped courgette and sugar snap peas. Check seasoning and adjust to taste.
6. Add the meatballs, carefully placing them into the pan one at a time, then simmer for 30 minutes. Try not to stir the soup too much when the meatballs are cooking as this might cause them to break up in the pan