albondigas and biscuits

when i saw this recipe i knew s would love it.  so i set out to make it.  i didnt read the comments so i didnt season the meatballs.  i shouldve known to do that anyways but i had a brainfart.  the recipes on this blog arent really recipes.  he just kind of talks about what he makes.  which makes it kind of hard to follow as a recipe.  lots of improvising.  i actually didnt add the flour because when i added the veggies, they sweat and there was way too much liquid for the flour.  the soup was fine without the flour i thought.  through this recipe i also discovered that trader joes biscuits are really good!  no need to make your own when they are fast and easy and that good!

The meatballs were 1.25 pounds of beef, 1 cup of cooked rice, 1/4 cup of chopped cilantro, 1 egg, a clove of garlic, and a pinch of cinnamon.

For the soup I seared off the meatballs to brown on all sides, then removed them from the pan. Cook an onion and pepper to lightly brown, then add chopped carrot and celery, about a cup of each. Cook for about 5 minutes, then add garlic and a half stick of butter. Stir to mix well. Add in 1/4 cup of flour and stir well to form a roux. Cook about 5 minutes stirring the whole time before adding a 28 oz can of crushed tomatoes, 1 box of chicken stock, and red pepper flakes to taste. Stir well so no lumps are formed. Bring to a simmer to thicken up a bit. Add the meatballs back in and top with your favorite store bought or homemade biscuits. Bake until the biscuits are cooked. Remove from oven and serve.