Albondigas Soup

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  600g

• Burger meat beef

  Mercadona

  1000 g or 1000g

• eggs L

  mercadona

  3 egg or 300g

• Onions

  Raw

  58g

• Garlic

  Raw

  4 clove or 12g

• White rice

  Long-grain, regular, cooked

  120g

• Onions

  Raw

  320g

• Olive oil

  Salad or cooking

  10g

• Garlic

  Raw

  5 clove or 15g

• Potato

  Flesh and skin, raw

  300g

• Carrots

  Raw

  126g

• White rice

  Long-grain, regular, raw, enriched

  120g

• Chipotles in adobo

  la costeña

  20 g or 20g

• Vegetable stock (pastillas)

  Mercadona

  400 ml or 400g

Directions

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. 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. 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. 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. Add the onion, garlic, roasted tomatoes, and a single chipotle in adobo to a blender. Combine well.
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. 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. 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. Take a final taste for seasoning. I add another generous pinch of salt to this batch.
10. Serve immediately with freshly chopped cilantro and a squeeze of lime. Be sure to get lots of veggies in the serving bowls.
11. Store leftovers in an airtight container in the fridge.
12. Recipe by: Mexican Please (source: https://www.mexicanplease.com/albondigas-soup/)
13. note: made 56 meat balls with 1kg meat, so 1/8 portions is 7 meatballs as orientation

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