Welcome to the October edition of The Secret Recipe Club. This is my third month and I’m having so much fun! What is the Club you ask? Each month, one member is assigned to another member from their group secretly (hence the name). That person selects a recipe to make and creates a blog post. Everyone in the group posts on the same Monday together and gets to see who had their blog and what recipe(s) they chose. I think this is such a cool concept!  And since there are four groups, each Monday of the month is a new “reveal day.” Check out this delicious soup I found over at Sid’s Sea Palm Cooking. You’ll love it as much as I do.

Sid loves to cook and entertain. She holds a Tapas Night once a month where she and her guests each bring something yummy to share. I love this idea and may have to try this myself. She loves to be in the kitchen and see’s it as fun, just like I do. I think she’s as adventurous as I am.

She has things to brag about as well. She was one of the five finalists in a recipe contest sponsored by Golden Girl Granola, making Katsu Style Pork Tenderloin using the Golden Girl Granola as a coating. I’ve never heard of Golden Girl Granola, but that recipe sounds yummy.  She also recently won third place in a recipe contest for Healthy Solutions Spice Blends. Congrats to her!

Sid’s blog has so many delicious recipes it was difficult to find one to feature here.  I wanted something adventurous and her blog offered me so many opportunities. I have always wanted to make stuffed grape leaves and she has a grape leaves recipe that left me drooling.

Sid is Danish so she has many traditional recipes on her site as well. The Ham with Green Kale or Skinke med Grønlangkål looked very interesting and so did the Danish Chicken with Parsley Stuffing.  So what did I choose?

I went with the Albondiga’s Soup as my choice this month. Not only did it look amazing, but the ingredients were items I had on hand too.  Plus, I just purchased the KitchenAid Meat Grinder attachment for my stand mixer an this recipe gave me a great opportunity to use it.

Grinding the steaks for the ground beef gave the meatballs a great flavor and with less fat as well. It made the soup taste so fresh and I made a good sized batch too. Soup is usually so much better the second day since the flavors have the opportunity to marry together overnight. This was one delicious soup.

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Albondiga’s Soup

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Serves	8
Prep time	15 minutes
Cook time	40 minutes
Total time	55 minutes
Meal type	Soup
Misc	Freezable
Website	Sid's Sea Palm Cooking

Ingredients

• 1 1/2lb New York Strip Steak (ground)
• 3/4 cups yellow rice
• 1 teaspoon oregano (divided)
• 1 tablespoon cumin (divided)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1/2 quarts low sodium chicken broth (divided)
• 1/4 cup chardonnay wine
• 2 Large cloves garlic (minced)
• 1 Medium yellow onion (coarsely chopped)
• 1 tablespoon butter
• 2 tablespoons olive oil
• 3 carrots (peeled and sliced)
• 4 Large red potatoes (cut into bite sized pieces)
• 2 stalks celery (sliced)
• 1 can no salt petite diced tomatoes
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh cilantro

Directions

Step 1

Mix the first six ingredients together and form them into small balls, about 1 inch in diameter. Place into refrigerator to firm up for a half hour or so.

Step 2

Place the meatballs in a large skillet in a single layer. Pour enough chicken broth over the meatballs to almost cover. Add the wine. Cover and simmer on medium for about 30-45 minutes. This gives time for the rice to cook.

Step 3

In a large stockpot, add the garlic, onions, butter and olive oil. Sauté over medium heat until fragrant. Spoon the meatballs into the stock pot and sauté for about 3-5 minutes. Add the chicken broth from the skillet into the stock pot. Then add the remaining ingredients.

Step 4

Simmer the soup over medium-low heat for 30 minutes. Serve with garlic bread or a side salad.

Take a moment and click on some of the links in the collection to see what other members of the Secret Recipe Club cooked up. There are tons of goodies!  I’m so glad to have found this group and am excited to check everyone’s creations. What is your favorite soup?

Don’t forget to stop on by Sid’s Sea Palm Cooking and check out her recipes.

I am now in the App Store! If you have an apple device, go to your App Store, search “Lori’s Culinary Creations” and download the app for free.

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