Soup - Albondigas - Mexican Meatball Soup

By BlueSchmoo

Ingredients

• 1 tablespoon vegetable oil
• 1/2 small onion, chopped (about 1/2 cup)
• 1/3 cup uncooked long-grain rice
• 2 tablespoons chopped fresh cilantro
• 1 pound ground sirloin beef
• Salt and freshly ground black pepper
• 1 carrot, cut into rounds (about 3/4 cup)
• 1 serrano chile, whole
• 1 Yukon gold potato, skin on, diced (about 1 cup)
• 2 tablespoons tomato paste
• 8 cups vegetable stock
• 2 zucchini, diced (about 1 cup)
• __________________________________
• SERVES 3-4
• 1 1/2 tsp vegetable oil
• 1/4 small onion, chopped (about 1/4 cup)
• 2 Tbsp + 2 tsp uncooked long-grain rice
• 1 tablespoon chopped fresh cilantro
• 1/2 pound ground sirloin beef
• Salt and freshly ground black pepper
• 1/2 carrot, cut into rounds (about 6 Tbsp)
• 1/2 serrano chile
• 1/2 Yukon gold potato, skin on, diced (about 1/2 cup)
• 1 tablespoon tomato paste
• 4 cups vegetable stock
• 1 zucchini, diced (about 1/2 cup)

Details

Servings 6
Preparation time 15mins
Cooking time 55mins
Adapted from foodnetwork.com

Preparation

Step 1

In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.

In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.

Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.