Sopa de albóndigas con verduras

Ingredientes

• 1 pound 80% ground beef
• 1/4 cup long grain white rice, uncooked
• 1 large egg, whisked
• 1/2 Tablespoon minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 2-3 Tablespoons chopped cilantro, optional
• 1 Tablespoon olive oil
• 1/2 cup chopped onion
• 1 cup sliced carrots
• 1 cup chopped celery
• 2 small russet potatoes (about 1 1/2 cups), cubed
• 32 ounces chicken or beef broth
• 1 (14-ounce) can fire roasted tomatoes
• 1 teaspoon chili powder, plus more to taste
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1/4 cup chopped cilantro, plus more to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Cilantro
• Avocados
• Tomatoes
• Lime juice
• Cheese
• Sour cream

Preparación

1. 1

   Preheat and Prepare Meatballs: Preheat your oven to 350°F and line a baking sheet with foil or parchment paper to prevent sticking.

2. 2

   Mix Meatball Ingredients: In a large bowl, gently combine 1 pound ground beef, ¼ cup uncooked rice, 1 whisked egg, ½ Tablespoon minced garlic, ½ teaspoon cumin, ½ teaspoon chili powder, ¾ teaspoon Kosher salt, ¼ teaspoon black pepper, and 2-3 Tablespoons chopped cilantro (if using). Handle the mixture lightly to avoid overmixing which can make the meatballs tough.

3. 3

   Form and Bake Meatballs: Use a small cookie scoop or spoon to portion out the mixture and roll into about 30 mini meatballs. Place them on the prepared baking sheet and bake for 10 to 12 minutes until the edges start to brown. They do not need to be fully cooked as they will finish cooking in the soup.

4. 4

   Sauté Vegetables: While meatballs are baking, heat 1 Tablespoon olive oil in a large pot over medium heat. Add ½ cup chopped onion and cook for 3 minutes until softened. Stir in 1 cup carrots and 1 cup celery and sauté for 3 to 5 minutes until tender. Add ½ Tablespoon minced garlic in the last minute, stirring to combine.

5. 5

   Add Soup Ingredients and Simmer: To the pot, add 2 small cubed potatoes, 32 ounces chicken or beef broth, 1 (14-ounce) can fire roasted tomatoes, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, and ¼ cup chopped cilantro. Season with salt and pepper to taste. Reduce heat to medium-low and bring the soup to a gentle simmer. Let it simmer for 5 minutes, stirring occasionally.

6. 6

   Cook Meatballs in Soup: Carefully add the partially baked meatballs into the simmering soup one by one, being cautious not to add any excess grease from the baking sheet. Continue to simmer the soup with meatballs for an additional 10 minutes until the meatballs are fully cooked.

7. 7

   Adjust Seasoning and Serve: Taste the soup and adjust salt, pepper, or additional chili powder as desired. Ladle the soup into bowls and serve topped with optional fresh cilantro, avocado slices, tomatoes, a squeeze of lime juice, cheese, or sour cream for added flavor.