MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sopa De Albondigas
Categories: Beef, Pork, Vegetables, Herbs, Chilies
Yield: 7 servings

MMMMM-------------------------MEATBALLS------------------------------
2 lb Ground beef
1 lb Ground pork
1/2 c Uncooked long-grain rice
1/3 c Chopped fresh mint
3 cl Garlic; minced
1 tb Kosher salt
1 1/2 ts Black pepper

MMMMM----------------------------SOUP---------------------------------
2 tb Oil
1 md Yellow onion; peeled, diced
4 md Carrots; peeled, angle cut
- in 1/2" slices
3 md Celery ribs; peeled, angle
- cut in 1/2" slices
1 lg Red potato; in 1" cubes
Salt & black pepper
3 tb Tomato paste
3 cl Garlic; minced
2 Bay leaves
2 ts Dried Mexican oregano
2 ts Ground cumin
8 c Chicken stock
8 oz Can tomato sauce

MMMMM------------------------GARNISH (OPT-----------------------------
Crumbled queso fresco,
- panela or cotija cheese
2 Avocados; halved lengthwise,
- pitted, thin sliced or
- diced
Mini sweet peppers; thin
- sliced in rounds
Serrano and habanero
- chilies; very thin sliced
sm Fresh cilantro sprigs or
- chopped fresh cilantro
Lime wedges; for squeezing

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 4 or 5 meatballs per portion, and set out bowls of
whatever garnishes you like.

Recipe from: Wesley Avila

Adapted by: Alexa Weibel

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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