Albondigas Soup

Albondigas Soup
with Ojai Habanero Jelly Meatballs

made by Kathleen Nolan Ojai, CA.

Meatballs

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.

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.

Garnish
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.

enjoy!

Albondigas Soup History

Grandma Books Playful Side (in the middle)

This photo was taken with the Ventura Pier in the background, on this happy afternoon…
Kathleen’s Grandmother Books is in the middle of this playful trio-
It was she that had a telltale hand in forming Kathleen’s cooking skills, the legend behind the
infamous Albondigas Soup!

Grandma Books side of the family originated in Spain.
The family maintains records that date back to the late 1700’s-
A number of Kathleen’s family members were married and baptized in the beautiful,
historic Santa Barbara Mission.
One family member wed at the historic Presidio in downtown Santa Barbara, CA.

Thank you Kathleen Nolan of Ojai California for your enthusiasm & CONGRATULATIONS!
You won the first annual Green Day Recipe Contest-

Mexican Avocado-Cauliflower Soup

In Nuevo Vallarta, near Puerto Vallarta, I recently tried a tasty, warm Avocado Soup-
It was delicious and just what I needed after fishing.
I decided to try making it, but I wanted it to have cauliflower and a few other things thrown in.
I’ll try to remember what I did…

In a large Dutch Oven, over low to medium heat;

1/4 c. olive oil
3 cloves garlic (“Dorot“, frozen garlic)
1 medium onion, cut up to fit in liquid, but don’t fuss, it will be blended later
1/3 – 1/2 beer of choice
1 large carrot, cut
2 celery stalks, cut
1 T. salt
1 T. pepper
1 T. cumin
4-6 c. low sodium chicken broth

1 small head organic cauliflower, cut
4 Haas avocado’s (reserve 1/3 avocado for garnish)

1 c. buttermilk
juice of one lemon (reserve zest)

Garnish

1 c. sharp cheddar cheese, grated
1 c. goat yogurt (or sour cream)
dash of cayenne (mix into goat yogurt)
avocado, sliced
pinch of lemon zest

Saute the garlic in olive oil, add the onion, until it gets golden to dark brown, but not burnt-
Once it’s sticking to the bottom of the Dutch Oven, add about 1/3- 1/2 of a beer.  Cook with the kind you like so you have an excuse to drink it-
Next, add in the carrots, celery & spices & cook for about 5 minutes; until tender, but not brown.
Stir in broth, cover & cook for about 7 minutes.
Add in the cauliflower last, cover and cook for another 3-5 minutes (you don’t want it mushy).
Remove Dutch Oven from heat and let cool for a spell, it will be easier to handle for the next step.

In your Cuisinart or blender;

Put in one avocado at a time and fill the blender up with soup mixture, to about the 3/4 mark.  Blend well.
Pour the blended mixture into a clean big soup pot or another Dutch Oven.
Continue doing this until all 4 avocado’s and soup mixture are blended.
Add buttermilk to the big pot, taste & add more spices if needed.  Heat thoroughly.  Add lemon juice & stir.

For the garnish mix;
Plain goat yogurt (or sour cream)
pinch of cayenne pepper

Garnish each guests bowl with;
a line of cheese
a sprig of parsley (or cilantro)
a dash of “Tajin” (or paprika, or a few drops of chili oil)
slice of avocado
pinch of lemon zest

enjoy!