Meatball Soup (Sopa de Albóndigas)

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

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Nutritional Information

Amount per serving
  • Calories: 330
  • Calories from fat: 34%
  • Fat: 12.4g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 20.6g
  • Carbohydrate: 34.5g
  • Fiber: 4.9g
  • Cholesterol: 51mg
  • Iron: 4mg
  • Sodium: 780mg
  • Calcium: 97mg

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

  1. 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.
  2. 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.
  3. 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.

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