Sopa de albóndigas con verduras y tomates

Ingredientes

• 1 large onion (approximately 1 cup, diced into 1cm pieces)
• 1 large carrot (approximately 1 cup, cut into rings)
• 2 stalks celery (approximately 1 cup, cut into 1/2" pieces)
• 1/4 small white cabbage (approximately 2 cups, shredded)
• 2 medium tomatoes (approximately 1 cup, diced)
• 1 cup chopped mushrooms
• 4 medium potatoes (quartered)
• 2 cups beef stock (made with 2 stock cubes and 2 cups boiling water)
• 1 can chopped tomatoes (400g or 14oz)
• 4 tablespoons worcestershire sauce
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon cornflour / cornstarch mixed to a slurry with 2 tablespoons water (optional)
• 500 g lean ground beef
• 1 large egg
• 1 slice white bread (soaked in 1/4 cup milk and squeezed out)
• 1 small onion (approximately 1/2 cup, grated)
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Preparación

1. 1

   --- Vegetables ---

2. 2

   Peel and clean the vegetables. Shred the cabbage finely. Cut the potatoes into quarters. Cut the rest of the vegetables into approximately 1cm dice.

3. 3

   Prepare the stock by dissolving 2 stock cubes in 2 cups of boiling water. Then add 4 tablespoons of worcestershire sauce and 1 teaspoon of salt.

4. 4

   Heat the olive oil in a large wok or frying pan and fry the onions, celery and carrots over a low heat until the onions become translucent. This will take about 10 minutes.

5. 5

   Add the shredded cabbage, stir through then cover with a lid and allow to steam over a low heat for about 10 minutes until the cabbage has softened and started to break down.

6. 6

   Add the tomatoes and mushrooms, cover and continue to simmer for another 5 minutes.

7. 7

   Add the can of chopped tomatoes, the potatoes and the prepared stock and leave to simmer for 15 minutes while you prepare the meatballs.

8. 8

   --- Meatballs ---

9. 9

   Place all the ingredients for the meatballs in a mixing bowl and mix with your hands to combine.

10. 10

    Form into round balls approximately the size of golf-balls.

11. 11

    Place the meatballs on top of the vegetables in the frying pan, cover with a lid and leave to simmer for 10 minutes. After 10 minutes, turn the meatballs over with a slotted spoon, cover and leave to simmer for another 10 minutes until the potatoes are soft and the meatballs are cooked through.

12. 12

    To thicken the soup (optional) remove the meatballs to a plate then drizzle in the slurry of cornflour/cornstarch and water until the mixture thickens. Replace the meatballs and allow to heat through.

13. 13

    Serve in a soup bowl with slices of crusty bread.