Monica's Dish of the Week: Albondigas

Ingredient List
1 ½ lbs ground sirloin
1/3 cup rice
½ tsp cumin
1 tsp kosher salt (or salt to taste)
½ bunch of kale
1 chayote, cut in cubes
5 – 7 carrots, cut each carrot in thirds
2 tbs tomato sauce
1 tsp apple cider vinegar
Cilantro (optional)
3 thinly sliced serrano chiles (optional)

Method
Fill half of a 6-qt stock pot with water – put on stove, heat over medium-high heat.
                                            
Mix ground sirloin, rice, cumin, kosher salt by hand.  Combine well.  Once combined, form into small meatballs.
Once meatballs are made, add to boiling water. 

After about 10 minutes, if using kale, add to soup. Continue boiling for 5 minutes, then add the chayote, carrots and tomato sauce.  While it’s boiling, taste and add salt to your preference.

Continue cooking for 20 – 25  minutes, or until veggies are soft.  Add a teaspoon of apple cider vinegar.

Let cool for a few minutes.  Garnish with cilantro & thinly sliced serranos (if you like) and serve with tortillas or tostadas and sliced avocado.  Enjoy!
Comments