ALBONDIGAS MEXICAN MEATBALL SOUP RECIPE RECIPES

Steps:

• Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
• In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
• Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they’re all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they’ve firmed up.) Skim any impurities from the surface as the soup simmers.
• Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

Steps:

• 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.)
• 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.
• 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.
• 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.
• Add the onion, garlic, roasted tomatoes, and a single chipotle in adobo to a blender. Combine well.
• 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. 
• 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.
• 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. 
• Take a final taste for seasoning.  I add another generous pinch of salt to this batch.
• Serve immediately with freshly chopped cilantro and a squeeze of lime.  Be sure to get lots of veggies in the serving bowls.
• Store leftovers in an airtight container in the fridge.