ALBONDIGAS (MEXICAN MEATBALL SOUP)

Ingredients:

Meatballs
2 tbsp long grain rice
6 oz ground pork
6 oz ground beef
1 large egg
3 mint leaves
1/2 tsp Mexican oregano
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/4 tsp ground cumin
1/2 medium white onion
2 garlic cloves
1/2 cup ground chicharron (fried pork rinds)
Broth
1/2 lb tomatoes rough chop
1/2 medium white onion rough chop
2 garlic cloves
1 tbsp vegetable oil
7 cups chicken broth or beef if desired
1/2 tsp kosher salt
2 cups russet potato 1 peeled, cut into 1/2 inch cubes
3 medium carrots peeled and cut into 1/2 inch pieces
1 large zucchini peeled and cut into 1/2 inch pieces
2 jalapeño chiles leave stem on and make a slit from stem to bottom on each
1/4 cup cilantro chopped
2 tbsp mint leaves chopped

Directions:

1. In a small bowl cover rice with boiling water and soak for 20 minutes.
2. Place 6 oz chicharron in food processor and pulse to crumb. Set aside.
3. To a large bowl add both ground meats or 12 oz of just one.
4. To a food processor add the egg, mint leaves, oregano, salt, pepper, cumin, onion and garlic. Process until smooth. Add to the ground meat along with the drained rice and ground chicharron. Blend thoroughly with spatula or hands. Divide the meat into 18 meatballs and set aside on a platter.
5. To a food processor add the tomatoes, onion and garlic. Process until smooth. To a soup pot or Dutch oven add the oil over medium heat. Transfer the blended tomato mixture and cook for 5 minutes. Add the chicken or beef broth, salt and bring to a simmer, cooking 5 more minutes.
6. Add the potatoes, carrots and cook another 8 minutes. Add the zucchini, chiles, meatballs and cilantro and mint. Cook covered over low heat for 20 minutes, and meatballs are cooked through and potatoes are fork tender.
Enjoy !!

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