Serves 6-8
Prep time: 30 minutes
Cook time: 50 minutes
Cook Albondigas, a traditional Mexican soup to warm you up on a chilly winter day. This hearty soup is simmered with fiery spices including India Tree Cumin, India Tree Smoked Paprika, and India Tree Cayenne Pepper.
Ingredients
Soup
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1 cup white rice, uncooked, divided
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2 tablespoons olive oil
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2 medium carrots, finely sliced
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1/2 yellow onion, small, chopped
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2 celery stalks sliced
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2 Yukon gold potatoes, chopped into 1-inch chunks
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4 cloves of garlic, minced
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1 1/2 teaspoons ground cumin
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1 teaspoon of each India Tree Mexican oregano and ground India Tree Coriander
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1/2 teaspoon each smoked paprika and cayenne pepper
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1/2 teaspoon each salt and pepper
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2 cans of 15 ounces of fire-roasted tomatoes with juices
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8 cups low sodium beef broth
Meatballs
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8 ounces lean ground beef
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8 ounces pork
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1/2 yellow onion, minced
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1 large egg
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3 garlic cloves, minced
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3 tablespoons minced fresh cilantro
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1/2 teaspoon dried oregano
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1/2 teaspoon each India Tree chili powder,ground cumin, salt, pepper
Equipment
- Large soup pot
- Medium-sized bowl
- Sharp knife
Instructions
- In a large saucepan, cook half of the onion and 4 garlic cloves in hot oil until the onion is tender but not brown. Stir in water, broth, fire-roasted tomatoes with juices, and all seasonings for soup.
- Bring to boil. Add potatoes, carrots, and celery. Simmer 5 minutes.
- Combine egg, cilantro, salt, oregano, chili powder, ground cumin, pepper, garlic, and onion. Add ground beef and uncooked rice. Mix well.
- Form mixture into 1-inch meatballs. Add, a few at a time, to the simmering soup.
- Return soup to boiling. Reduce heat to simmer for about 30 minutes or until meatballs and vegetables are done.
