Albondigas Soup With Cilantro Pesto |
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Prep Time: 55 Minutes Cook Time: 1 Minutes |
Ready In: 56 Minutes Servings: 8 |
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Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of Mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each serving produces a wonderfully fresh taste. Ingredients:
3/4 cup short-grain white rice |
1 1/2 cups water |
4 tablespoons vegetable oil |
2 white onions, diced |
1/2 lb ground pork |
1/2 lb ground beef |
1 egg |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 1/2 teaspoons salt |
1 teaspoon fresh ground pepper |
1 garlic clove, minced |
1 zucchini, diced |
2 carrots, peeled and diced |
2 ripe tomatoes, peeled, seeded and diced |
6 cups chicken broth |
1/2 cup coarsely chopped fresh cilantro |
1 fresh mint sprig, stemmed and chopped |
2 limes, juice of |
2 tablespoons olive oil |
2 tablespoons water |
1/2 teaspoon salt |
Directions:
1. Place the rice in a heatproof bowl. Bring the water to a boil and pour it over the rice. Let soak for 40 minutes, then drain; set aside.
2. Meanwhile, in a sauté pan over medium heat, warm 2 tablespoons of the vegetable oil. Add 1 of the diced onions and sauté until soft, about 5 minutes. Remove from the heat and let cool.
3. In a bowl, combine the pork, beef, cooled onion, soaked rice, egg, cumin, oregano, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Using your hands, mix well and form into 1-inch balls.
4. In a large soup pot over medium heat, warm the remaining 2 tablespoons vegetable oil. Add the remaining diced onion and sauté until soft, about 5 minutes. Add the garlic, zucchini, carrots and tomatoes and cook, stirring, until fragrant, about 5 minutes. Add the chicken stock, stir well and bring to a boil. Carefully slip the meatballs into the pot, reduce the heat to low and simmer uncovered until the meatballs are fully cooked, about 45 minutes. Stir in the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
5. While the soup simmers, make the cilantro pesto: In a mini food processor or a blender, combine the cilantro, mint, lime juice, olive oil, water and salt. Process to a paste.
6. Ladle the soup into warmed soup bowls and top each serving with a dollop of cilantro pesto. Serve at once.
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