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Albondiga Soup Recipe

   
 

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     Albondiga Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6 - 8

Ingredients
1 lb ground chuck
1/2 cup jasmine or long grain white rice
1 tsp each cumin, smoked paprika and salt
2 tsp garlic powder
1/2 tsp pepper
1 chipotle in adobo sauce, minced
1 egg
2 Roma tomatoes, diced
1 small poblano pepper, diced
 
1 small white onion, diced
3 cloves garlic, minced
1 Serrano pepper, minced
1/3 to 1/2 chip cilantro, chopped
Juice of 1 lime
1 tsp cumin seeds, coriander seeds and oregano
Salt and pepper to taste
8 cups low sodium chicken broth

Instructions
Combine first seven ingredients, through egg for meatballs. Mix well. Cover and refrigerate until ready to use.
In a Dutch oven, heat 3 TB olive oil to medium heat. Add onions, poblano and Serrano pepper. Season lightly with salt and pepper. Cook for 3 minutes. Add garlic and cook 1 more minute. Add tomatoes, cilantro, lime juice and chicken broth. Bring to boil.
While soup comes to boil, crush oregano, cumin seeds and coriander with a mortar and pestle. Add to soup. Stir well. Remove meatball mix from fridge and make 30 to 40 small meatballs. Gently stir, reduce heat and simmer for 30 to 35 minutes.
When 10 to 15 minutes remain in cooking time, add zuchinni and continue cooking till soft. Taste for salt. Garnish soup with lime wedges, green onions and more fresh cilantro.


Originally Submitted
10/8/2015





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