05 December 2005

So the sopa de albondigas finally happened over the weekend. I made the meatballs with the typical meatloaf mix: beef, veal, and pork in equal portions, eggs and raw rice, with some thyme and salt and pepper and that's it. I seared the meatballs in the pot, deglazed the pan, added stewed tomatoes and water and some soaked white hominy and let it go. The rice softened after about an hours' cooking, but then the hominy came up like a monster and sucked all the liquid out of the dish. My soups are usually closer to stews anyway, but this had very little liquid about it. Mostly starchy. Well, live and learn. I separated the meatballs out and will have them and some of the hominy for dinner tonight with some black beans.

Changes I'd make: maybe risotto rice for the meatball filler, and making my own mix in the food processor, with some chipotle pepper and grated onion, no hominy.

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