How to make Albondigas Verdes -
A delicious meat ball and olive soup.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lamb Mince (कीमा), Green Olive Pitted
Cuisine : Mexican
Course : Soups
You can also find more Soups recipes like Beetroot, Apple and Coconut Soup Roasted Garlic and Tomato Soup Pumpkin Soup With Kasoori Methi Brinjal and Smoked Chilli Soup
Albondigas Verdes Recipe Card
Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive!
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Albondigas Verdes Recipe
Lamb Mince 300 grams
Green Olive Pitted pitted 1/2 cup
Onions 3 medium
Egg beaten 1
Tomatoes quartered 4-5 medium
Green chillies slit 2
Lamb stock 8 cups
Garlic chopped 5 cloves
Fresh coriander leaves chopped 1/2 cup
Olive oil 1 tablespoon
Salt to taste
Method
Step 1
Chop two onions finely and quarter the rest.
Step 2
Mix the lamb mince, chopped onion, egg and salt together in a large bowl.
Step 3
Form into one inch meatballs and set aside. Place the tomatoes and green chillies in a saucepan, add two cups of stock and bring to a boil.
Step 4
Reduce heat and simmer for about fifteen minutes or until the tomatoes have softened.
Step 5
Drain and transfer contents into a blender along with the quartered onions, garlic, coriander leaves and green olives. Blend until smooth and strain.
Step 6
Heat the oil in the saucepan, pour in the tomato mixture and bring to a boil.
Step 7
Add the rest of the lamb stock and salt and bring the mixture to a boil again.
Step 8
Add the meatballs and simmer, covered, till the meatballs are completely cooked. Serve hot.
Nutrition Info
Calories : 1367 Kcal
Carbohydrates : 62.3 gm
Protein : 90.8 gm
Fat : 84.4 gm
Other : Vitamin B12- 11.3mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
