Albondigas Soup
 
 
Chef:
Recipe type: Appetizer
Kitchen Type: Back Country
Ingredients
For the Meatballs
  • 1lb lean ground turkey
  • 1 lb chorizo sausage, casing removed (not the fully cooked kind)
  • 1 egg, beaten
  • 2 garlic cloves, minced
  • ½ carrot, minced
  • ½ cup No.7 Rice
  • ½ cup cilantro , chopped
  • ½ tsp sea salt
  • ¼ tsp fresh cracked pepper
  • 1 tsp ground cumin
For the Soup Base
  • 6 cups home-made chicken stock
  • ½ cup onion, chopped
  • ½ cup zucchini, grated
  • 2 celery stocks, finely diced
  • 1 jar (14oz) diced tomatoes
  • ½ tsp ground cumin
  • 1 tsp oregano
  • ½ cup cilantro
  • ¼ cup No.7 Habanaro Sauce
  • 1 large zucchini, sliced
  • Salt and pepper to taste
Directions
At Home Instructions
For the meatballs
  1. Combine ingredients and mix thoroughly. Form meatballs using 1 tbsp. ice cream scope and roll between your palms. You should make around 20 to 24 meatballs, set aside.
For the soup base
  1. In a large stock pot, melt coconut oil. Sauté onion and celery until onion becomes soft, 2-3 minutes. Add tomatoes, No.7 Hot Sauce, cumin, oregano and cilantro leaves and chicken stock and bring to broil. Once at a rolling boil, reduce heat and simmer for 10 minutes.
  2. Drop meatballs in the soup making sure the soup is slightly boiling. Cook another 10 minutes. Add zucchini and cook 10 minutes. Season with salt and pepper, to taste.
Back Country Instructions

Hands down soup is my favorite thing to eat for lunch both at home and in the back country. So easy to make, quick to consume and of course, it's a comfort food, especially when you add No.7 Hot Sauce to the mix.

Back country preparation for this soup actually makes it easier. Instead of making meatballs, which will not re-hydrate, simply saute the meat mixture until golden. Drain though a metal strainer with cold water to remove the fat. Add to the soup base as indicated in the At Home Instructions.

Second, allow the soup to cool down to almost room temperature. Once cool, pour 1½ - 2 cups of mixture onto the drying sheet lined dehydrator tray. Use the vegetable setting (125 degrees) for this soup and allow to dry for 8-10 hours, overnight usually will do it. Drying time will depend on many factors, including the consistency of the soup and thickness of the soup loaded into the trays.

Once completely dry break into to small pieces.Store in zip locks or vacuum seal bags. I store all my back country meals in the freezer to prevent spoiling. Serves 1

Back Country Meal Prep

Bring 350ml (1½ cups, 12 oz.) of water to boil. Pour the contents into the pot and boil for 5-7 minutes. Remove from heat and let stand for 5-10 minutes.
The Goods
Calories: 438 Fat: 26.9 Carbohydrates: 22.1 Fiber: 3.9 Protein: 28.1
Recipe by Back Country Culinary at http://backcountryculinary.com/albondigas-soup/