Meatball Soup (Sopa de Albóndigas)

Meatball Soup (Sopa de Albóndigas) Recipe
Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
This Mexican meatball soup features homemade beef-and-rice meatballs simmered in chicken broth with vegetables and fragrant spices, such as cinnamon, coriander, cumin, and cloves. 

Yield:

6 servings (serving size: 1 2/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 330
Caloriesfromfat 34 %
Fat 12.4 g
Satfat 4.6 g
Monofat 5.2 g
Polyfat 0.6 g
Protein 20.6 g
Carbohydrate 34.5 g
Fiber 4.9 g
Cholesterol 51 mg
Iron 4 mg
Sodium 780 mg
Calcium 97 mg

Ingredients

2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
4 whole cloves
1 (3-inch) cinnamon stick, broken
1/2 cup uncooked long-grain white rice
2 tablespoons grated fresh onion
3/4 teaspoon salt, divided
1 pound ground round
1 large egg white
1 garlic clove, minced
Cooking spray
3 cups chopped green cabbage
2 cups chopped onion
1 cup sliced carrot
1/2 cup chopped celery
1 tablespoon chili powder
1 1/2 tablespoons drained chopped chipotle chile in adobo sauce
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14.5-ounce) can fire-roasted whole tomatoes, undrained and chopped (such as Muir Glen)
1 1/2 cups cubed peeled baking potato

Preparation

Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.

Combine 2 teaspoons cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs.

Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered, over medium heat 20 minutes or until potato is tender.

Note:

In Mexico, albóndigas (meatballs) are sometimes made with rice used as the binding agent. Other times, rice is in the soup.

Lorrie Hulston Corvin,

Cooking Light

October 2004
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