ALBONDIGAS - MEXICAN MEATBALL SOUP

ALBONDIGAS - MEXICAN MEATBALL SOUP image

Yield 4-5 people

Number Of Ingredients 28

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Meatballs:
1 lb grass fed ground beef
salt and pepper (white or black)
1 clove garlic, chopped
1 tsp coriander seeds, freshly ground
1-2 crushed mint leaves, finely chopped (optional)
1/3 cp of toasted bread crumbs
1/2 tsp baking powder
2-3 Tbs white jasmine rice
1 large egg
Broth or Caldo:
1-2 Tps cooking oil
1 chopped small brown onion
1 clove garlic, chopped
1 tomatoe, chopped or blended
3-4 carrots, chopped on the diagonal
1 potatoe
Any two of the following--
2-3 crooked neck squash
1-2 yellow button squash
1/2 medium mexican zucchini
chopped into cross sections.
fresh corn on the cob chopped into 1-1 1/2 inch cross sections (or frozen kernels)
1/2 tsp ground cumin or freshly ground cumin seeds
1 bunch cilantro, washed
Served with:
warm corn tortillas
lemon or Mexican lime cut in half

Steps:

Set kettle to boil 5 cups of water. Meatballs: Spread ground beef in a large bowl. Season with salt and pepper and mix. Spread again and add everything else, mixing ingredients very well into a ball. Take about a tablespoon of meat and roll into a small ball, with a cross section between the size of a quarter and a one dollar coin, and place into a separate bowl or plate. Do this for the rest of the meat. Caldo: Heat up cooking oil, and saute onions when oil is hot. Stir for 1 min. Add garlic and stir for another minute. Add 4 cups of hot water plus the tomatoe. Drop meatballs in one by one so as not to splash. Drop carrots in right away. After water begins to boil, add potatoe. Wait for water to begin to boil again then add squash and corn. Simmer for another 7-10 min. adding salt or water as needed. When the rice in a meatball is thoroughly cooked turn off heat. Add cumin and stir in and last time check if needs any salt. Chop or rip cilantro into soup and stir. Serve warm to hot in a wide shallow bowl with warm corn tortillas and half of a Mexican lime or lemon.