Sopa de Albondigas

It's been raining quite a bit on Oʻahu this past week, and few things put me in the mood for soup faster than damp, cool weather. It's hard to get excited about a boiling broth when the sun is beaming outside, but showers and gray clouds beg for me to make all those soups recipes I've been saving up "for a rainy day."

Back when I used to wait tables, our Chef would often prepare Sopa de Albóndigas as part of the staff meal. He was originally from Mexico and had worked his way up the culinary foodchain through hard work, strong management skills and a solid sense for what people want to eat. I think it was comfort food for him, reminding him of times back home. It became a favorite of us all.

My version of Sopa de Albóndigas uses more tomato than Chef's, but hopefully is similar in other respects. Other renditions I've seen use oregano and basil in place of the mint, but I think the mint/cilantro combo comes closest to the yerba buena that should appear in a truly authentic preparation.

• 1 lb. extra lean ground beef
• 1/2 yellow or white onion, minced
• 3 T. bread crumbs
• 1 t. dried mint
• 1 T. fresh cilantro, minced
• 1/4 t. cumin
• 1/2 t. salt
• 1 egg, beaten
• 2 T. rice, uncooked

• 1 T. olive oil
• 1/2 yellow or white onion, chopped
• 3 cloves garlic, minced
• 6 c. beef or chicken stock (I used turkey stock b/c I had it in the freezer)
• 28 oz. can whole tomatoes
• 2 carrots, sliced
• 2 zucchini, sliced
• salt to taste
• 1/4 c. chopped cilantro

• sour cream
• cilantro sprigs

Mix the meatball ingredients then form small (1 cm. diameter) meatballs, rolling them between your palms to shape them. Set aside. Meatballs: check!

For the broth, heat the oil in a stock pot over medium heat, then saute the onions and garlic until soft but not brown. Add the stock and bring to a gentle boil. While it gets there, open and drain the can of tomatoes, reserving the liquid. Coarsely chop the tomatoes and set aside.

Now that the stock is boiling, gently add the reserved meatballs and bring back to a simmer. Add the chopped tomatoes and reserved tomato juice. Let that simmer for 15 minutes. While it's doing its thing, slice the carrots and zucchini. After the 15 minutes have elapsed, add the carrots and zucchini and let the soup simmer for another half hour. Add salt to taste. Stir in the chopped cilantro right at the very end.

Serve garnished with a dollop of sour cream and a few sprigs of artfully placed cilantro. Some people also like salsa, but I don't think the soup needs it. This recipe feeds six to eight as a first course, or four to five as a meal. Thanks Chef, wherever you are!