Albondigas Soup (Mexican Meatball Soup)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   In a large mixing bowl, combine the ground beef, uncooked rice, egg, the onion for the meatballs, the garlic for the meatballs, the cilantro for the meatballs, salt, and black pepper.

   Ongeveer 3 min

   Tip van de kok: Using your hands is the best way to mix, but be careful not to overwork the meat, which can make the meatballs tough.

2. 2

   Gently mix the ingredients until just combined.

   Ongeveer 2 min

3. 3

   Roll the mixture into balls about 1.5 inches in diameter and set them aside on a plate.

   Ongeveer 10 min

   Tip van de kok: Wet your hands slightly with water to prevent the meat mixture from sticking to them while you roll.

4. 4

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ongeveer 1 min

5. 5

   Add the onion for the soup, chopped carrots, and celery to the pot.

6. 6

   Sauté the vegetables for 5-7 minutes, until the onion is soft and translucent.

   Ongeveer 7 min

7. 7

   Stir in the garlic for the soup, ground cumin, and dried oregano, cooking for one minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Cooking the spices for a moment before adding liquid helps to 'bloom' their flavor.

8. 8

   Pour in the crushed tomatoes and chicken broth, then add the diced potatoes.

   Ongeveer 1 min

9. 9

   Increase the heat to bring the soup to a boil, then reduce to a gentle simmer.

   Ongeveer 5 min

10. 10

    Carefully place the meatballs one by one into the simmering broth.

    Ongeveer 2 min

    Tip van de kok: Don't stir the soup for the first few minutes after adding the meatballs to allow them to set.

11. 11

    Cover the pot and let the soup simmer for 25-30 minutes, until the meatballs are cooked through and the rice inside is tender.

    Ongeveer 25 min

12. 12

    Taste the soup and season with additional salt and pepper if needed.

13. 13

    Ladle the soup into bowls and garnish with fresh cilantro and a lime wedge for squeezing.

    Ongeveer 2 min