One of the things I adore about Dorot Herbs is they are so simple and easy to use. Dorot herbs always seem to bring my dinners to an entirely new level. Dorot provides the perfect amount of herbs for my recipes every time, with absolutely no prep or cleanup, so it makes making my recipe for Sopa de Albondigas a cinch. Dorot also has pre-portioned garlic, onions, and herbs which eliminated my chopping and measuring, making it effortless to season and flavor my Sopa de Albondigas.
Who doesn’t love the fact that Dorot, is all natural, raw, and vegan? Dorot contains no preservatives or artificial flavors. It is kosher and halal. Dorot is also a non-GMO product and is gluten -free, dairy-free, nut-free and soy-free. I’m sorry y’all that just makes my heart sing with joy that a product contains none of my pet peeve no-nos. Does it make your heart sing too?
Did you know that Dorot grows their own garlic, basil, cilantro, parsley, chili, and ginger? At peak freshness, they harvest their herbs from the fields, process the herbs and then flash freeze them in trays within 90 minutes of their harvesting, how awesome is that?I don’t know about you but I would rather spend my free time relaxing instead of doing all this time chopping; wouldn’t you? Besides those darn onions make me cry y’all…Unfortunately, I don’t look very pretty crying so trust me when I say, I am happy to know that Dorot also has a product called Glazed onions I can use.
Dorot Herbs you can find in stores near you
• Crushed Garlic
• Glazed Onions
• Chopped Cilantro
• Chopped Parsley
• Chopped Dill
• Chopped Basil
• Chopped Chili
• Crushed Ginger
Dorot herbs are so simple and easy to use, you simply just have to pop out the amount you need for your recipe as shown by my mom in the above image. Even my Mom is hip to this idea of having the perfect amount of herbs for her recipes every time, with no prep, chopping or cleanup, and absolutely no measuring!
Dorot does All the measuring for you
- Crushed Garlic: 1 cube = 1 garlic clove
- Crushed Ginger: 1 cube = 1 teaspoon
- Chopped Basil: 1 cube = 1 teaspoon
- Chopped Parsley: 1 cube = 1 teaspoon
- Sautéed Glazed Onions: 1 tray = 3 chopped onions
- Chopped Dill: 1 cube = 1 teaspoon
- Chopped Cilantro: 1 cube = 1 teaspoon
- Chopped Chili: 1 cube = 1 teaspoon
Don’t forget that you can download a coupon for Dorot Herbs that can easily be found at your local Trader Joe’s or Whole Foods Market in the freezer section; to save $1.00 off your purchase of Dorot Herbs.
My Sopa de Albondigas is pure Mexican comfort food made with love using Dorot herbs, then ladled in a favorite bowl to be enjoyed on a cold day. This fabulous soup centers around the famous Mexican Albondigas or Meatballs made with lean ground beef, rice, Dorot chopped Parsley, Dorot sautéed Glazed onions, Dorot Chopped Cilantro, Oregano, and cumin, and served in a warm broth with seasonal veggies.
SOPA DE ALBONDIGAS
- 1 and 1/2 pounds of lean ground beef
- 3 cubes of Dorot crushed garlic
- 8 cubes of Dorot Sautéed Glazed Onions
- 4 cubes of Dorot Chopped Parsley
- 1/4 cup of uncooked Jasmine rice
- 3 tablespoons of fresh mint chopped
- 1 teaspoon of dried oregano
- 1 teaspoon ground cumin
- kosher salt to own taste
- 1 egg, beaten
For Albondigas soup
- 5 cups vegetable broth
- 5 cups of water
- 3 cubes of Dorot Crushed Garlic
- 4 cubes of Dorot Sautéed Glazed Onions
- 2 cubes Dorot Chopped Cilantro
- 1 cube of Dorot Chopped Chili
- 2 large carrots sliced
- 1 rib of celery diced
- 4 medium gold potatoes cut into 1-inch pieces
- 1-14.5 ounce can of diced tomatoes with chiles
- 1- 8-ounce can of Spanish tomato sauce
- Juice of 2 fresh limes
- kosher salt to own taste
- fresh ground pepper to own taste
- Lime slices for garnish
- warm tortillas to serve with
- In a large bowl add the lean ground beef, 3 cubes of Dorot crushed garlic, jasmine rice, cubes of Dorot chopped parsley, cubes of Dorot Sautéed Glazed Onions, cubes of Dorot crushed garlic, chopped mint, dried oregano, ground cumin, kosher salt, and fresh ground pepper to taste.
- Shape the meat mixture into meatballs about 1-inch in diameter. You should get about 25 to 30 meatballs depending on the size you roll them into.
- Add the vegetable broth, and water, to a large soup pot, then bring the liquids to a boil, drop uncooked the meatballs 1 by 1 into the large soup pot; cook for about 3 minutes in boiling broth.
- Add cubes of Dorot crushed garlic, Dorot Sautéed Glazed Onions, 1 cube of Dorot Chopped Chili, sliced carrots, diced celery, potatoes, diced tomatoes, and Spanish tomato sauce, lime juice, kosher salt, and fresh ground pepper to own taste.
- Reduce to low heat, cover and let simmer over low heat for another 25-35 minute or until meatballs are cooked through and vegetables are fork tender.
- Adjust seasoning if needed at this time.
- Ladle the Sopa de Albondigas into a serving bowl; lime slices, serve with warm tortillas.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2016- 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.