Albondgas Soup *

Ingredients: 

SOUP

• 2 cups long-grain white rice, uncooked divided
• 2 tablespoons olive oil
• 1/2 small yellow onion chopped
• 1 jalapeno pepper minced
• 2 medium carrots sliced 1/2-inch thick
• 2 stalks celery sliced 1/2-inch thick
• 2 small Yukon gold potatoes chopped into 1-inch chunks
• 4 garlic cloves minced
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 tsp EACH dried oregano, ground coriander
• 1/2 tsp EACH smoked paprika, salt, pepper
• 2 - 15 oz. cans fire roasted tomatoes with juices OR I use San Marzano whole tomatoes and crush them up 
• 1 - 4 oz. can mild diced green chiles
• 8 cups low sodium beef broth

MEATBALLS

• 8 oz. lean ground beef
• 8 oz. ground pork may sub lean ground beef
• 1 Cup rice from above in directions
• 1/2 small yellow onion minced
• 1 large egg
• 3 garlic cloves minced
• 3 tablespoons minced fresh cilantro
• 2 tablespoons minced fresh mint
• 2 tablespoons minced fresh parsley or 2 teaspoons dried
• 1 1/2 teaspoons minced fresh oregano OR ½ teaspoon dried
• 1/2 tsp EACH chili powder, ground cumin, salt, pepper

TOPPINGS (pick your favs!)

• Avocados
• Tomatoes
• cilantro
• sour cream
• lime juice
• hot sauce

Instructions:

Bring 8 cups water to a boil in a Dutch oven. Add rice and ½ teaspoon salt and cook, stirring occasionally for 6 minutes. Take this time to chop your veggies for the soup. Drain rice and rinse thoroughly in cold water (we are parboiling the rice; it will not be completely tender). Set aside.

Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Add onions and jalapenos and cook 3 minutes. Add carrots, celery, potatoes and all seasonings. Cook for an additional 3 minutes. Add garlic and sauté 30 seconds. Add tomatoes, green chiles and broth.

Cover pot and bring to a boil. Once boiling, reduce heat to a low simmer and cook, uncovered, for 20-25 minutes while you make the meatballs.

Meatballs: Add egg to a large bowl and whisk. Add 1 cup parboiled rice and all remaining meatball ingredients and mix well. Shape 1 tablespoon-size meatballs and place on a parchment lined baking sheet; about 40-45 meatballs.

Add meatballs and remaining parboiled rice to the soup. 

Add 1-2 cups more of beef broth if desired for a less chunky soup. Bring to a boil then reduce to a gentle simmer for an additional 12-15 minutes or until meatballs are cooked through and rice is tender – don’t stir meatballs for at least 5 minutes or they’ll break apart.

Ladle into bowls and top with desired toppings.

Notes: 

THE SOUP:

Long grain white rice: you’ll want to use long grain white rice as opposed to brown rice otherwise it will not cook in the same time as the meatballs. You also don’t want to use short grain rice or it will cook in too short of a time.

Oil:  olive oil but any cooking oil such as avocado oil works great.

Onion: you will need one small yellow onion for the Albondigas Soup recipe – half for the soup and half for the meatballs.

Jalapeno: jalapeno adds a pop of flavor and a little kick but does not make this Albondigas Soup overly spicy, in my opinion. I would omit the jalapeno if you want to make sure this soup is very kid friendly and then add cayenne to taste or to individual servings. On the other hand, if you know you LOVE heat, then consider using 2 jalapeno peppers or even a Serrano pepper.  You may also use canned diced jalapeno peppers to taste.

Carrots:  chop the carrots into 1/2-inch thick slices.  I cut the small ends of my carrots even thicker because they are so narrow.

Celery:  chop the celery into 1/2-inch thick slices so they don’t become too soft.

Potatoes:  I use Yukon gold potatoes chopped into 1-inch chunks for their buttery flavor. Yukon potatoes are also hard to overcook and never taste mealy. You may also use red potatoes or any other waxy potato but don’t use russet potatoes because they are more likely to fall apart.

Garlic: I use 4 garlic cloves but you can use more or less depending on your garlic love.

Green chiles:  use one 4 oz. can mild diced green chiles.  They are not spicy, just add tangy flavor, just take care you get the MILD vs HOT.

Fire roasted diced tomatoes:  the tomatoes and their juices add a tangy, slightly sweet and smoky flavor.  Fire roasted tomatoes are very common and can be located with the other canned tomatoes at your grocery store.  If you can’t find them, then you may substitute with regular diced tomatoes.

Beef broth:  use low sodium beef broth so we can control the salt otherwise your Albondigas Soup will be too salty.

Seasonings:  chili powder, ground cumin, dried oregano, ground coriander, smoked paprika, salt and pepper. It creates a dynamic, satisfying broth you will want to slurp with a straw.

Source: Carlsbad Cravings Original