Recipe: Albondigas (Mexican Meatball Soup)

INGREDIENTS

• 1 cup long grain white rice
• 2 tablespoons olive oil
• 1 small sweet onion, diced and divided
• 1 jalapeño pepper, seeded and minced
• 2 medium carrots, sliced into ½” rounds
• 2 celery stalks, sliced ½’ thick
• 2 Yukon gold potatoes, cut into 1” cubes
• 2 teaspoons chili powder
• 1 ½ teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 7 cloves garlic, minced and divided
• 2 (14 oz) cans fire roasted tomatoes
• 1 (4 oz) can mild diced green chiles
• 8 cups beef or vegetable broth
• 1 egg
• 1 pound ground beef or turkey
• 3 tablespoons finely minced cilantro
• 2 tablespoons finely minced fresh mint
• ½ teaspoon dried oregano
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
•  ½ teaspoon salt
• ½ teaspoon black pepper
• 1 avocado, peeled, pitted and sliced
• Picked cilantro leaves for serving
   

INSTRUCTIONS

1. Bring 4 cups of water toa boil and add rice and ½ teaspoon salt and par-boil for 6 minutes – stirring occasionally. Drain rice and rinse with cold water to stop cooking and set aside.
2. Heat olive oil over medium heat in a large pot and add half of the onions, jalapeno, carrots, celery, potatoes, 2 teaspoons chili powder, 1 ½ teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon coriander, ½ teaspoon smoked paprika, and season to taste with salt and pepper.
3. Cook for about 5 minutes or until softened and then add 4 cloves of garlic and cook for one minute more before adding tomatoes, diced green chilis and broth.
4. Cover, bring to a boil. Remove lid and reduce heat to low to simmer uncovered for 20 minutes.
5. Place egg in a medium bowl and whisk before mixing in 1 cup of the par-boiled rice, ground beef, remaining half of the onions, remaining 3 cloves garlic, minced cilantro, mint, ½ teaspoon oregano and remaining spices.
6. Scoop 1 ½ tablespoons of the meatball mixture and roll into balls and place on a plate.
7. Add the remaining parboiled rice and the meatballs to the soup and gently simmer, covered for about 15 minutes until the meatballs are cooked through and rice is tender.
8. Serve topped with sliced avocados and cilantro leaves.
    

SERVES: 4