Albondigas and Biscuits
October 1, 2012
I always love when other people take charge on a dish and I can just sit back and take orders and pictures.
Rice in a meatball. Yum.
Cook the meatballs in the soup pot before everything else.
Meatballs out, peppers and onions in.
Flour is added to form a roux.
Can of tomatoes, some stock, and then the meatballs go right back in.
Top with the biscuits and toss into the oven. Yep, mine came from a can.
This was one of the first soups I have had so far this season and it made me excited for all the soups to come!
Very hearty and filling. The thicker than usual broth and biscuit additions were a perfect fit for the albondigas.
Oh yea, here's that magikoopa.
Albondigas and Biscuits
- Meatballs
- 1.25 Pounds Ground Beef
- 1 Cup Cooked Rice
- 1/4 Cup Chopped Cilantro
- 1 Egg
- 1 Clove Garlic
- 1 Pinch Cinnamon
- Soup
- 1 Onion
- 1 Pepper
- 1 Carrot
- 2 Stalks Celery
- 1 Clove Garlic
- 1/2 Stick Butter
- 1/4 Cup Flour
- 28 Ounces Canned Tomato
- 1 Quart Chicken Stock
- Red Pepper Flakes
- Biscuit Dough (store bought or homemade)
Instructions
- The meatballs were 1.25 pounds of beef, 1 cup of cooked rice, 1/4 cup of chopped cilantro, 1 egg, a clove of garlic, and a pinch of cinnamon. For the soup I seared off the meatballs to brown on all sides, then removed them from the pan. Cook an onion and pepper to lightly brown, then add chopped carrot and celery, about a cup of each. Cook for about 5 minutes, then add garlic and a half stick of butter. Stir to mix well. Add in 1/4 cup of flour and stir well to form a roux. Cook about 5 minutes stirring the whole time before adding a 28 oz can of crushed tomatoes, 1 box of chicken stock, and red pepper flakes to taste. Stir well so no lumps are formed. Bring to a simmer to thicken up a bit. Add the meatballs back in and top with your favorite store bought or homemade biscuits. Bake until the biscuits are cooked. Remove from oven and serve.