Albondigas Soup
Steps
- Measure 2 teaspoons of kosher salt and 1 teaspoon of ground cumin. Mix half of each with 225g of lean ground beef, 225g of raw Mexican pork chorizo, 1 egg, 2 minced garlic cloves, ¼ cup of uncooked white rice, ¼ cup of finely chopped mint, ⅓ cup of plain breadcrumbs, and ¼ teaspoon of black pepper.
- Gently roll heaping tablespoonfuls into small meatballs.
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Soften 3 chopped celery stalks, 3 chopped large carrots, and 1 diced yellow onion for 8 minutes.
- Stir in 3 tablespoons of tomato paste, 1 teaspoon of dried oregano, the remaining salt and cumin, and 8 cups of beef broth. Bring to a boil, add the meatballs, cover and simmer gently for 15 minutes.
- Add 225g of chopped green beans, 1 peeled diced large potato, and 1 sliced zucchini. Simmer for about 15 minutes, until the potato and rice are tender and the meatballs reach 160°F / 71°C.
- Stir in ½ cup of chopped cilantro and serve.