Pour water over rice, and let stand 20 minutes. Drain.
Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin, 1/4 teaspoon salt, oregano, pork, sirloin, and egg whites, stirring well. Shape mixture into 29 (1-inch) meatballs. Chill for 20 minutes.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray. Add remaining 1 1/2 cups onion, carrot, and garlic to pan; sauté 5 minutes or until vegetables are tender. Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes. Add zucchini, remaining 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes. Garnish with remaining 1/4 cup cilantro.
Note: Chilling the meatballs for 20 minutes helps them hold their shape when cooked. Albóndigas (ahl-bon-dee-gas) is Spanish for "meatballs".
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This is delicious! Followed the recipe but added chopped jalapeno and a few splash's of tapitia to add spice. Also added diced potatoes. I also needed more broth and salt and topped with a squeezed of lime. A definite keeper!
My first time making albondigas soup and I got rave reviews from my family, with my stepdaughter saying it was the best she has ever had; in which she has Hispanic heritage on her side. With that said, I made only a few variation(s) to it: (1) being the use of already cooked rice, (2) 1-16 ounce can diced tomatoes (with nothing added) instead of pealing and seeding tomatoes (first two makes it less time consuming), (3) more broth - 6 cups and (4) for my preference the mint left out. With the few aforementioned tweaks, this will be my albondigas soup recipe!
This was one of the best if not the best albondigas recipes I've had, and this is my favorite soup. Absolutely delicious. I made this for a party of 8, doubled the recipe, and everyone had nothing but awesome things to say about it.
This recipe is by the Chef at one of my favorite mexican food spots in SF, one that I would seek out for the albondigas. This recipe seems to be the exact same as that which they serve there. I am so happy to have stumbled on this and absolutely love it. What I learned after my first attempt: I would stretch the broth, either with equal added proportions of the tomato to chicken broth or just more of the chicken broth alone. Otherwise the ratio of ingredients is great. Also, I should have known to season the meat a little more aggressively in order to have achieved a flavor profile that I prefer (more pop, albeit, more sodium). After years of experience making sausage, and meatballs in restaurants (not to mention many other types of food) I should have followed my gut and seasoned the albondigas with more than just a 1/4 teaspoon, which seemed rediculously low for the quantity of meat, imo. Otherwise it tasted just as I remember, sitting with a book at the ferry bldg enjoying my soup.
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