Week 163: Mexican Meatball Soup
Hello & Happy Thursday!!
On our trip around the world, this week we are stopping south of the border in Mexico. Mexican Meatball Soup, known as Albondigas Soup, is a traditional soup made with juicy, herb infused meatballs, loaded with veggies, and simmered in a bold, aromatic tomato broth - plus tons of toppings!
On the menu for TUESDAY, APRIL 13th is MEXICAN MEATBALL SOUP with MULTI-SEED BREAD. This soup is loaded with seasoned beef meatballs, black beans and tons of fresh vegetables in a flavorful broth. The meatballs, filled with ground beef, breadcrumbs, egg and tons of spices, are baked in the oven to intensify their flavor.
Meanwhile, onions, diced carrots and zucchini are sauteed in olive oil in the pot. Next, homemade chicken stock, diced tomatoes, tomato sauce and spices are added. Once the soup comes to a boil, the meatballs, black beans, and corn are dropped in. After the soup simmers, it's garnished with fresh cilantro, tortilla chips and shredded cheddar cheese. This can easily be made gluten-free, please just mark it on the order form.
The bread companion this week is one of my new breads, MULTI-SEED BREAD. This delicious bread is dark, slightly sweet and has a satisfying crunch from the multi-seed topping. The light sweetness from this bread will be a perfect compliment to this tasty soup.
On the menu for dessert are S’MORES COOKIE BARS. The recent warmer temperatures and cool nights have resulted in many campfires in our backyard - which always make me think of S’mores! I felt it was fitting to offer a classic summertime campfire treat - with a twist! These bars have a graham cracker cookie base, topped with marshmallow fluff and chocolate chips, and finished with the cookie base on top. They are even more perfect, gooey and chewy when you heat them up in the microwave for 30 seconds! ~ Jenny from Jenny Sue Delights