Albndigas

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This soup is great for lent.

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Steps

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For the soup: heat some oil in a large pot over medium heat.

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Add onion and garlic cook for 3 minutes being careful not to burn.

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Add chopped tomatoes , tomato sauce , stock , oregano , salt , pepper , carrots , potatoes , and celery and bring to a boil.

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When the soup has reached a boil , cover and bring down to low heat.

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Pour some oil into a pan and slightly brown the rice then add to the soup.

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For the albndigas: add the liquid from the canned salmon to the soup and place the salmon in a large bowl.

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Break up the salmon into very small pieces with a fork.

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In a medium bowl , mix the bread crumbs and the egg until well combined.

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Add the onions , garlic , salt pepper , cumin and cilantro.

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Add the salmon and incorporate with the other ingredients.

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Shape the mixture into one inch balls.

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You should have enough for 12-16 albndigas.

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Pour enough oil into a large pan to cover the bottom.

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Fry the albndigas until brown all over.

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Add to the soup.

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Simmer until the rice is cooked and v.

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Ingredients

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olive oil, white onions, garlic clove, chopped tomatoes, tomato sauce, chicken stock, dry oregano, salt, fresh ground black pepper, carrots, celery, potato, rice, egg, panko breadcrumbs, green onions, ground black pepper, ground cumin, cilantro, pink salmon