I started this Albondiga (Meatball) stew around 8:30AM, so that it would be done in time for a late lunch.
Quinoa Albondiga Stew
To make Beef Broth (I keep grass fed beef bones in the freezer to add to soups like this)
Water – I used an average size soup pot to make this dish. Filled about 3/4 with water
1 lb Cubed Organic Beef
2 Carrots Diced
1 Onion Diced
1 tsp Cumin
Put all ingredients into the soup pot and I let it come to a high heat and then simmered for an hour before adding vegetables. (These were veggies from our garden)
Sorry this was a while ago and I didn’t notate the amount of vegetables to put in, but that is ok because this is a very forgiving recipe. Use whatever veggies you have on hand, corn would be nice.
As that continues to cook bringing out the flavor, begin to make the Albondigas:
2.5 Ground Turkey
1/2 cup Quinoa uncooked
Organic Italian Garden Seasoning
handful Parsley Chopped
1/2 handful Basil Chopped
Salt/Pepper to taste
Smoked Paprika to taste
Now for the directions: This is the actual journal entry that day…
I rolled the balls, actually my daughter did, and dropped them into the stew and we simmered until lunch time about 1pm.
I used some leftover plain rice from the day before and I combined it with the stew just before serving.
I did this for two reasons: My son can’t eat rice and because it saves the integrity of the stew from getting mushy.
© 2013, Compelled Life. All rights reserved.