ALBONDIGAS SOUP WITH DRY-AGED MEATBALLS

“I love making this soup with dry-aged beef because it just enhances like every flavor and makes this dish just that much richer, bolder, and frankly more delicious. Enjoy” - Chef Mark, Rare Society

INGREDIENTS:

2 tbsp olive oil
1 large onion, chopped
2 large garlic clove, minced
2 quarts chicken or beef stock
1 quart water
½ cup tomato sauce
½ pound green beans, strings and ends removed, cut into 1 inch pieces
2 large carrots, peeled and sliced
1/3 cup uncooked white rice
1 pound dry-aged ground beef
¼ cup mint, chopped leaves
¼ cup parsley, chopped
1 egg
Salt and pepper
½ tsp cayenne pepper
1 ½ cup peas (fresh or frozen is fine)
1 tbsp oregano, chopped
½ cup cilantro, chopped

INSTRUCTIONS:

Let’s start by making the soup base. Heat a large Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for one more minute. Add the chicken stock, water, and tomato sauce. Bring to a boil and immediately reduce the heat to a simmer. Add the carrots and string beans, continue to simmer. While the broth is simmering, it’s time to prepare the meatballs. Mix the raw rice in with the meat, and add mint leaves, parsley, salt and pepper. Add the raw egg and mix it to combine. Roll out meatballs that are about 1 inch in diameter. Add the meatballs to the soup base. Do this carefully - we suggest one at a time. Cover and let it simmer for 30 minutes. Add the peas, oregano, more salt and pepper, and the cayenne pepper and stir.

To serve, ladle into bowls and garnish with chopped cilantro.