Meatball Soup (Sopa de Albondigas) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This Mexican meatball soup features homemade beef-and-rice meatballs simmered in chicken broth with vegetables and fragrant spices, such as cinnamon, coriander, cumin, and cloves. Ingredients:
2 teaspoons coriander seeds |
1 1/2 teaspoons cumin seeds |
4 whole cloves |
1 (3-inch) cinnamon stick, broken |
1/2 cup uncooked long-grain white rice |
2 tablespoons grated fresh onion |
3/4 teaspoon salt, divided |
1 pound ground round |
1 large egg white |
1 garlic clove, minced |
cooking spray |
3 cups chopped green cabbage |
2 cups chopped onion |
1 cup sliced carrot |
1/2 cup chopped celery |
1 tablespoon chili powder |
1 1/2 tablespoons drained chopped chipotle chile in adobo sauce |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (14.5-ounce) can fire-roasted whole tomatoes, undrained and chopped (such as muir glen) |
1 1/2 cups cubed peeled baking potato |
Directions:
1. Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.
2. Combine 2 teaspoons cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs.
3. Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered, over medium heat 20 minutes or until potato is tender.
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