Albondigas (Meatball Soup)
By: Tiffany
Published: Tuesday, October 19, 2010 - 8:01am

Ingredients




For Meatballs
1 1/2 pounds ground beef
1/2 cup finely diced onion
1/4 cup finely diced celery
1 tablespoon minced garlic
1/2 teaspoon cumin
2 eggs
1/2 cup uncooked white rice
2 tablespoons breadcrumbs
1 tablespoon fresh chopped parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground pepper
For Soup
8 cups chicken stock
4 tablespoons olive oil
5 potatoes, diced
1/2 cup thinly sliced carrots
1/2 cup chopped celery
1 cup chopped Roma Tomatoes
5 wholes cloves garlic
1 teaspoon red chili flakes
1 bunch cilantro, chopped
1 lime
corn tortillas to serve

Preparation

1 Preheat oven to 350 degrees. 2 Combine beef, onion, ¼ cup celery, garlic, cumin, eggs, rice, parsley, oregano, and bread crumbs, and salt and pepper. 3 Mix well. Form into 30 small meatballs. 4 Bake on baking sheet at 350 degrees for 20 minutes, set aside. 5 Place the potatoes in boiling water and cook until tender, but not too soft. Drain and set aside. 6 Heat olive oil in a large stock pot. 7 Add carrots, ½ cup celery, and garlic. 8 Sauté for about 5 minutes. 9 Add the tomatoes, chili flakes, and the potatoes. 10 Add the chicken stock and season to taste with salt and pepper. 11 Bring to boil, reduce heat and simmer for 30 minutes. 12 Add meatballs and simmer on low heat until ready to serve. 13 Serve hot and garnish with cilantro and lime and corn tortillas.