23 Jun FIDEO CON ALBÓNDIGAS (PASTA AND MEATBALLS)
Ingredients
For the meatballs
Ground meat
1/3 onion
1 zucchini
3 garlic cloves
1 bunch of epazote
Salt
1/2 tsp oregano
Pepper
1/4 tsp cumin
For the tomato sauce:
1/3 onion
2 garlic
1 bunch of epazote
1 cup chicken broth/water
Salt
2 cups chicken broth
2 tsp avocado oil
1 zucchini
Directions
When I’m in San Miguel, Lolita helps me cook and she makes this delicious soup for the whole family, my son loves it and it’s also perfect for the colder days.
STEP 1
Meatballs
Place the meat in a bowl, grate the onion and zucchini, chop the epazote and add the rest of the ingredients, mix and make small meatballs. Set aside.
STEP 2
Tomato sauce
Boil the tomatoes. When soft add to the blender with a cup of chicken broth, onion, and garlic, blend until smooth.
STEP 3
Warm up a pot and add the tomato sauce, a bunch of epazote and salt. Let it boil. Add the broth and then the meatballs. While they are cooking make the fideo.
STEP 4
Fideo
Warm up a pan with 2 tbs of avocado oil (I like to use @choosenfoods ).
STEP 5
Add the package of vermicelli (I use @lamodernaus ) and keep stirring until it changes to a light brown color.
STEP 6
Add the fideo to the meatball broth, chop the zucchini and add it to the pot, cover and cook for 20 min on low heat or until the pasta is soft.
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