Albondigas Soup


For the Soup

1 cup long-grain white rice, uncooked, divided

2 tablespoons olive oil

1/2 onion, chopped

1 jalapeno pepper, minced (optional)

2 medium carrots, sliced 1/2" thick

2 stalks celery, sliced 1/2" thick

2 small potatoes, chopped into 1" chunks

4 garlic cloves, minced

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 tsp dried oregano

1 tsp dried ground

1 tsp dried coriander

1/2 tsp paprika

1/2 tsp sea salt

1/2 tsp pepper

two 15 Oz. cans fire roasted tomatoes with juices

one 4 Oz. can mild diced green chiles

8 cups low sodium beef broth

1 chayote, peeled, cored chopped into 1/2” cubes

(may sub ½ zucchini)

For the Meatballs

8 Oz. lean ground beef

8 Oz. ground pork

(may sub lean ground beef)

rice from above in directions

1/2 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 oregano

1/2 tsp chili powder

1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp pepper

Toppings for the Soup




sour cream

lime juice

hot sauce

Boil 4 cups water in a Dutch oven.

Add rice and ½ teaspoon salt then cook, stirring for 6 minutes.

Drain rice and rinse in cold water, then set aside.

Heat 2 tablespoons olive oil in a soup pot over medium heat.

Add onions and jalapenos then cook 3 minutes.

Add carrots, celery, potatoes and all seasonings, then cook for 3 minutes.

Add garlic and saute 30 seconds.

Add tomatoes, green chiles and broth.

Cover pot and bring to a boil.

Once boiling, reduce heat to a low and simmer, uncovered, for 20 to 25 minutes while you make the meatballs.

For the Meatballs

Add egg to a large bowl and whisk.

Add 1 cup parboiled rice and remaining meatball ingredients then mix well.

Roll 1 tablespoon-size meatballs and place on parchment lined baking sheet, this will make about 40 to 45 meatballs.

Add meatballs, remaining parboiled rice and chopped chayote to the soup.

Add 1 to 2 cups water if desired for a less chunky soup.

Bring to a boil then reduce to a simmer for an 12 to 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. Enjoy!
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