stuffed cucumber soup, meatballs with achiote, spices

2021-09-02

Another and a very successful variation on the stuffed cucumber theme.

This time I used more potatoes, less celery. It clouded the soup, but it was delicious.

I used achiote and Provencal spices in the meat mix, a Mexican condiment that I have rarely used so far. The achiote colored the meatballs slightly orangey-reddish, but the flavor went missing in that big volume of soup. The dominant flavor in the meatballs came from the Provencal spices, not overpoweringly so, but just enough to notice there was something new in there. 

INGREDIENTS

This is what you need for 5 quarts = 10+ servings:

base soup:

  • 1/2 head celery
  • 5-6 medium-large potatoes.
  • S&P

meat mix:

  • 1/2 lb. ground beef, pork each
  • S&P
  • 2 eggs
  • 1-2 cups breadcrumbs
  • 2 tbsp. Worcestershire / soy sauce
  • 1 tbsp. liquid achiote
  • 1 tbsp. Provençal spices
  • 1-2 tbsp. dried parsley

soup:

  • 3 large cucumbers
Pic1: stuffed cucumber soup

Directions

2021-09-02

Pic2: stuffed cucumbers
Pic3: meatballs with annatto, parsley, Provencal spices
Pic4: celery and potatoes