How to Make Nana’s New-Style Albondigas Soup with Erin O'Brien | Food52 + Maker’s Mark 46

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is more nutritious, while barley is budget-friendly.

Heat olive oil in a pan to coat the bottom.

Add onions and sauté until translucent.

Add tomatoes and celery leaves, then minced garlic, dried oregano (crushed), and a pinch of cumin.

Sauté for a few minutes until onions are translucent.

Add broth and bring to a boil.

Add carrots, then potatoes and celery, followed by squash and chayote.

Bring back to a boil until vegetables are tender.

In a bowl, season ground meat with garlic salt and pepper.

Add oregano, chopped fresh mint, rice, flour, and one egg to the meat and mix until well combined.

Scoop even portions of the meat mixture onto a baking sheet and roll into meatballs.

Drop meatballs gently into the simmering soup, ensuring they are fully submerged.

Add two sprigs of fresh mint to the soup and cover for 8-10 minutes.

Check meatballs; once they float, reduce heat to low-medium and cover for 20-25 minutes.

Prepare a cocktail by rimming a glass with salt.

In a shaker with ice, add 2 parts grapefruit juice, 0.5 parts lime juice, and 0.5 parts agave.

Add Maker's Mark 46 bourbon to the shaker and mix.

Top the cocktail with club soda and garnish with a lime wheel.

Serve the albondigas soup alongside the bourbon Paloma.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary