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Albondigas Soup Recipe

albondigas-soup-pictureEthnic soups add much variety to the American diet, and this one is a staple in my home. In cold weather, this is an especially warming and satisfying soup. Albondigas in Spanish means meatballs. I think you will find this a great entrée soup when eaten with warm tortillas or garlic bread. This recipe is from my book, Gourmet the Simple Way. Upgrade the processed green chile to a green salsa, if you prefer.

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Fast French Onion Soup

Fast French Onion Soup

This soup is prepared in approximately 20 minutes and matches the taste of the original classic very well. You don’t need the ovenproof bowls as the broiling step is eliminated! 

Ingredients

1 tablespoon butter

1 tablespoon olive oil

3 large, onions skinned, halved and sliced as thin as possible

½ teaspoon dried thyme or 3 or 4 fresh sprigs

3 tablespoons flour

½ cup dry white wine

6 cups hot beef commercial stock

½ cup Gruyere cheese, grated (also known as Swiss)

4 to 6 slices of French-style bread, toasted

Sea salt and freshly ground pepper

 Parsley chopped fine

 1.     In a large saucepan, caramelize (sauté until golden brown) the onions in the butter and oil over medium to low heat, stirring occasionally. This will take 10 to 20 minutes. Add the thyme at the end of this process.

2.     When the onions are caramelized and the bottom of the pan is all sticky, add flour, stirring it in well, and cook about one minute. Add wine to deglaze, then hot beef broth, and bring the soup to a simmer for 5 minutes. Season with salt and pepper.

3.     Place toasted French-style bread in soup bowls, followed by a few tablespoons of grated cheese, then a ladle of simmering soup. Garnish with parsley.

Notes

Butter in this soup adds flavor but you don’t need much due to the cheese.

 Also olive oil or any oil combined with butter stops the butter from burning.

I like to use white onions as they are higher in sugar content and caramelize better. You may add a teaspoon of sugar to the onions to hasten the caramelizing process.  

 Use the best possible Swiss / Gruyere cheese as this is a large part of the recipe’s taste.

Use very little salt if you use commercial stock.

In this recipe you have learned to caramelize and deglaze, or lift sticky bits from the bottom of the soup pot, to greatly enhance the flavor of your soup. 

This is a recipe from my cookbook “Gourmet the Simple Way”

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T-REX MEATLOAF

Meatloaf

This is a light and moist meatloaf named after my 5 year old grandson, Rex, who cannot get enough. In winter, I sometimes substitute turkey for the ground beef and beef sausages.

Preheat oven to 3500

Ingredients

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