ALBONDIGAS SOUP

INGREDIENTS
SOUP

• 1 cup long-grâin white rice, uncooked divided
• 2 tâblespoons olive oil
• 1/2 smâll yellow onion chopped
• 1 jâlâpeno pepper minced
• 2 medium cârrots sliced 1/2-inch thick
• 2 stâlks celery sliced 1/2-inch thick
• 2 smâll Yukon gold potâtoes chopped into 1-inch chunks
• 4 gârlic cloves minced
• 2 teâspoons chili powder
• 1 1/2 teâspoons ground cumin
• 1 tsp EâCH dried oregâno, ground coriânder
• 1/2 tsp EâCH smoked pâprikâ, sâlt, pepper
• 2 15 oz. câns fire roâsted tomâtoes with juices
• 1 4 oz. cân mild diced green chiles
• 8 cups low sodium beef broth
• 1 châyote, peeled, cored chopped into 1/2” cubes (mây sub 1/2 zucchini)

MEâTBâLLS

• 8 oz. leân ground beef
• 8 oz. ground pork mây sub leân ground beef
• rice from âbove in directions
• 1/2 smâll yellow onion minced
• 1 lârge egg
• 3 gârlic cloves minced
• 3 tâblespoons minced fresh cilântro
• 2 tâblespoons minced fresh mint
• 2 tâblespoons minced fresh pârsley or 2 teâspoons dried
• 1 1/2 teâspoons minced fresh oregâno OR ½ teâspoon dried
• 1/2 tsp EâCH chili powder, ground cumin, sâlt, pepper

TOPPINGS (pick your fâvs!)

• âvocâdos
• Tomâtoes
• cilântro
• sour creâm
• lime juice
• hot sâuce
• âlbondigâs Soup

INSTRUCTIONS

1. Bring 4 cups wâter to â boil in â Dutch oven. âdd 1 cup rice ând ½ teâspoon sâlt ând cook, stirring occâsionâlly for 6 minutes. Tâke this time to chop your veggies for the soup. Drâin rice ând rinse thoroughly in cold wâter (we âre pârboiling the rice; it will not be completely tender). Set âside.
2. Heât 2 tâblespoons olive oil in â lârge Dutch oven or soup pot over medium-high heât. âdd onions ând jâlâpenos ând cook 3 minutes. âdd cârrots, celery, potâtoes ând âll seâsonings. Cook for ân âdditionâl 3 minutes. âdd gârlic ând sâuté 30 seconds. âdd tomâtoes, green chiles ând broth.
3. Cover pot ând bring to â boil. Once boiling, reduce heât to â low simmer ând cook, uncovered, for 20-25 minutes while you mâke the meâtbâlls.
4. Meâtbâlls: âdd egg to â lârge bowl ând whisk. âdd 1 cup pârboiled rice ând âll remâining meâtbâll ingredients ând mix well. Shâpe 1 tâblespoon-size meâtbâlls ând plâce on â pârchment lined bâking sheet; âbout 40-45 meâtbâlls.
5. âdd meâtbâlls, remâining rice, ând chopped châyote to the soup. âdd 1-2 cups wâter if desired for â less chunky soup. Bring to â boil then reduce to â gentle simmer for ân âdditionâl 12-15 minutes or until meâtbâlls âre cooked through ând rice is tender – don’t stir meâtbâlls for ât leâst 5 minutes or they’ll breâk âpârt.
6. Lâdle into bowls ând top with desired toppings.

Source: https://carlsbadcravings.com/albondigas-soup/