Albondigas Soup

Ingredients

• 4-5 tomatoes
• 1 1/2 onions
• 4-5 garlic cloves
• 1 chipotle in adobo
• 1-2 potatoes
• 1/2 cup rice
• 1-2 carrots
• 2 teaspoons Mexican oregano
• 1 1/2 teaspoons salt
• freshly cracked black pepper
• 10-12 cups stock
• fresh cilantro
• lime wedges
• 1 1/2 lb. ground beef
• 2 eggs
• 1/2 cup chopped mint leaves
• 1/4 onion
• 3 cloves garlic
• 1/2 cup cooked rice
• 2 teaspoons salt
• freshly cracked black pepper

Instructions

1. 1

   Start by roasting 4-5 tomatoes in the oven at 400F. (Normally they need about 20-30 minutes to fully roast, but I usually take them out when I need them because there's an extended simmer coming up.)

2. 2

   You'll need 1/2 cup chopped mint for the meatballs. Pull the leaves off of 8-10 mint sprigs. Rinse and finely chop them.

3. 3

   Add the mint to a large mixing bowl along with 1.5 lb. ground beef, 2 eggs, 1/4 onion (finely chopped), 3 minced garlic cloves, 2 teaspoons salt, freshly cracked black pepper, and 1/2 cup of cooked white rice. Combine well and then use your hands to form meatballs that are approximately 1 inch wide. Keeping your hands wet will help if the mixture is sticky.

4. 4

   Saute 1.5 roughly chopped onions and 4-5 whole, peeled garlic cloves in a dollop of oil over medium heat. Cook until the onion is starting to brown.

5. 5

   Add the onion, garlic, roasted tomatoes, and a single chipotle in adobo to a blender. Combine well.

6. 6

   Finely chop the potatoes and carrots. Add them to a large saucepan along with 1/2 cup of uncooked rice and sweat them in some oil over medium heat for a few minutes. Season with a pinch of salt.

7. 7

   Add the blender puree to the veggies along with 10-12 cups of stock, 2 teaspoons Mexican oregano, 1.5 teaspoons salt, and some freshly cracked black pepper. Raise heat and bring to a boil.

8. 8

   Gently add the meatballs and reduce heat to a simmer. The meatballs will need approx. 10-15 minutes to cook dependent on how big they are, but I simmered this batch for 20-25 minutes to give the veggies time to cook.

9. 9

   Take a final taste for seasoning. I add another generous pinch of salt to this batch.

10. 10

    Serve immediately with freshly chopped cilantro and a squeeze of lime. Be sure to get lots of veggies in the serving bowls.

11. 11

    Store leftovers in an airtight container in the fridge.