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Albondigas Soup with Ojai Habanero Jelly Meatballs

made by Kathleen Nolan Ojai, CA.


2 lbs. Ground Sirloin Beef, have butcher grind it fresh
1 c. rice, uncooked
1 t. salt
1 t. cumin
2 cloves fresh garlic, peeled & chopped
1 egg

Mix ground beef, rice, cumin, salt, garlic & egg. Form into three-inch balls, then hollow out a spot in the center to insert about 2 t. Ojai Habanero Jelly.  Close over jelly center & form into a ball again & set aside.
These may be chilled while preparing the soup.

In a deep saucepan with 2-3 T. olive oil, saute the following until al dente:

6 stocks celery, finely chopped
3 yellow onions, chopped
1 bunch of cilantro, finely chopped
6 large carrots, sliced diagonally
2 c. green beans, cut into one-inch pieces
2 T. fresh oregano, finely minced
3 cloves fresh garlic, minced

Add 3 quarts chicken broth to the above mix, stir & bring to a boil.
Turn down broth mixture to a low simmer & add meatballs.  Simmer low for
20 minutes.

Ladle soup broth into individual soup bowls; each bowl should have one large meatball.

Sour cream
Ojai Habanero Jelly
Cilantro, minced

Place 1 t. sour cream on the meatball, and then add to the top of that a dollop of
Ojai Habanero Jelly.  Sprinkle lightly with finely minced cilantro.


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