Albondiga Soup

 Sometimes, there is a little bit of serendipity (but not that awful film with Kate Beckinsale in) at work in the Soup Tuesday recipe lab.  For instance, a trail that started with a desire to make meatballs (and don't we all get that desire sometimes) coupled with an obsession with chorizo that is second only to my all-consuming black pudding mania, plus a wish to make something sunny and fresh to combat the wettest April since the dinosaurs pulled their wellies on, led to this soup

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!

So we are making albondigas. Say that word out loud Albondiga.  Can you say it without smiling?  If you can, maybe once you have tasted this soup, you will have a slight grin on your face anyway!

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...)

Ingredients
For the Chorizo
500g Minced Pork
20g Paprika
2g Cayenne Pepper
3g Fennel Seeds
2g Salt
2 Cloves of Garlic


For the Albondigas
1tbsp Chopped Flat Leaf Parsley
1tbsp Chopped Mint Leaves
1 Egg (Beaten)


For the Soup
1 Onion
1 Carrot
1 Can Chopped Tomatoes
1 Courgette
2 Cloves Garlic
100g Sugar Snap Peas
1tsp Dried Oregano
1tbsp Chopped Coriander
1.2l Chicken Stock

1.  To make the chorizo mix, put the pork and spices in a large bowl and mix them together thoroughly, then put in a sealed container and refrigerate, at least overnight.

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

7.  Serve into warm bowls and garnish with fresh chopped corriander leaves and for a little bit of a zing, some tabasco.  Enjoy