52 Recipes | No. 1 Faux-bondigas Soup

How is it already the end of February? I feel like 2018 has already been the fastest year. I think I say this every year but man it sure has flown by this time around. Today I'm sharing the first of my 52 recipes in 2018. And if you want to learn more about this project you can check out my previous post here.

Like I mentioned in that previous post, I have a list of ideas and recipes that I am using as a jumping off point. Since I will be using other people's recipes, I decided when it comes to sharing in this space, I will either link to a website where the recipe can be found, or sum up the ingredients and process if it's not my own. I'll also be sharing any adjustments I made, as well as my thoughts on the recipe. I also have created #amakEats52 and an Instagram stories highlight for this project. The order in which they're in my stories on Instagram will be the order in which I post them here on the blog to make things easier. Lastly, Instagram will probably be more up to date than the blog. If you look right now, there are four or five dishes shown. Today I am sharing my faux Albondigas recipe and then I think next week I will be sharing both the curried chickpeas and the meatball sliders recipes.

So now that we have the more administrative stuff taking care of, on to the recipe. This started out as a cleaning out the fridge type of situation. We had a little bit of ground beef left over from a different recipe and I used one of Pistachio Project's meatball recipes. We didn't have a full pound of ground beef so they ended up a bit smaller than a normal meatball. With all the other stuff I was trying to use up, I decided Albondigas soup was on the menu.

Soup is so hard to photograph!

If you're not familiar with Albondigas soup it is really simply just Mexican meatballs in soup base made with broth and onions and garlic and tomatoes with a ton of vegetables added in. This is very much a comfort meal and, as such, there are so many different ways people make it. Most recipes use carrots, potatoes, green beans, and zucchini. I was just using what we had on hand (our pantry and fridge staples) thats why I am jokingly calling this faux-albondigas or fauxbondigas.

Recipe:
12-16 small meatballs (again, I used this recipe)
1 sweet potato, diced
1 large carrot, diced
1 bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 14oz can stewed tomatoes
4 c. broth
1 tsp Mexican oregano
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste

First, I sautéed all the vegetables about 5 minutes, then added in the garlic and spices and sautéed for another 1-2 minutes. Next, add the stewed tomatoes and broth, and bring to a boil. Reduce the heat and add the pre made meatballs. Lastly, simmer until the sweet potatoes are tender and the meatballs are warmed through, about 15 to 20 minutes.

Results and Thoughts:
Given that this was a "flying by the seat of my pants" recipe, and my first time making Albondigas soup, I think it turned out okay. More importantly, it was toddler approved which is a big deal and makes this recipe something we will make again.

Italian Sausage and Vegetable Soup

I know spring has sprung over most of the country but our mild winter seems to drag on. In fact, it snowed just the other night at the ski resort and was below freezing here in town. As a result, we are still craving warm, filling meals. Whether it be lunch or dinner, this soup is great for warming up on a cold winter day. This is another one of those "throw it together" recipes.  For this soup, I use the vegetables and noodles I have on hand. Essentially, anything you prefer will do!

Italian Sausage and Vegetable Soup
ingredients

• 1 lbs sweet italian sausage
• 1 clove garlic, minced
• 4 cups broth
• 12 oz frozen vegetable mix (mine had peas, lima beans, carrots, corn, okra, and potato)
• 14 oz can great northern beans, drained
• 1 cup dry pasta

directions

1. In a stockpot or Dutch Oven, brown sausage with minced garlic over medium heat. Stir in broth and vegetables. Reduce heat, and bring to a simmer. Cover and cook for 15 minutes. 
2. Stir in beans and noodles. Cover and simmer for another 15 minutes or until noodles are tender.
3. Season with salt and pepper to your liking and serve. 

Turkey Quinoa Noodle Soup

We are currently in that period between Thanksgiving and Christmas. There are all sorts of holiday gatherings scheduled and I feel like I am swimming in turkey leftovers! This recipe takes advantage of that turkey and makes the best soup I have ever had. The best thing is that it is so versatile that other meats could be substituted for the turkey.

Although it isn't the prettiest soup, it is hearty, warm, and filling. It is the perfect soup for warming up these past few days. I am sure it will be making quite a few appearances in my lunch this ski season!

Turkey Quinoa Noodle Soup
ingredients

• 1 cup carrots, diced
• 1 onion, chopped
• 2 Tbsp butter
• 1 tsp thyme
• 3 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 1/2 cups quinoa
• 7-8 cups chicken stock
• 1 cup small noodles
• 3-4 cup leftover turkey
• 2 Tbsp sour cream
• 1 t. parsley
• Dash cayenne (optional)
• 1 small can corn niblets

directions

1. Saute onion and carrots in butter, add thyme garlic, salt and pepper, and quinoa. Continue sauté until quinoa is lightly toasted. 
2. Add chicken stock and noodles. Simmer for 15-20 minutes or until the noodles and quinoa are tender. 
3. Add turkey, sour cream, parsley, and the can of corn. bring back to a simmer for 5 minutes and then serve.