Albondigas Soup

This soup originates from Mexico (albondigas is Spanish for meatballs) and is warming and filling. I have this as a main meal - I am usually too full to need any bread on the side. I like to make a huge pot on a Sunday and all week if I don't get the chance to cook its perfect. I never get sick of the flavour. If there is one soup you will keep coming back to make - this is it!

Meatball Ingredients:
1 cup boiling water
1/2 cup rice
1 onion, finely chopped
1 slice white bread, made into breadcrumbs
small bunch fresh coriander, chopped
1 tsp. oregano
500g minced pork
2 egg whites
1 tbsp. oil

Soup Ingredients:
1 tbsp. oil
1 onion, roughly chopped
1 clove garlic, chopped
1 large carrot, chopped
400g tin chopped tomatoes
3/4 litre vegetable stock (cube is fine)
1 courgette, chopped
small bunch fresh coriander

Method:
Pour the boiling water on the rice and leave to stand for 20 mins, then drain. Mix the rice with all of the meatball ingredients thoroughly and roll into small meatballs. Heat the oil in a frying pan and fry the meatballs in batches till slightly browned. Drain on kitchen paper and set aside.

In a large pot, heat oil and add the carrot, onion and garlic. Cook gently for 5-8 minutes until onion translucent and carrot tender. Add the tin of tomatoes and combine well, adding salt and pepper. Stir in the stock and bring to the boil. Add the meatballs and lower the heat to simmer for 30 minutes. Add the chopped courgette and cook for a further 10 minutes.

Garnish with fresh coriander and serve.