1 (14.5-ounce) can fire-roasted whole tomatoes, undrained and chopped (such as Muir Glen)
1 1/2 cups cubed peeled baking potato
How to Make It
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.
In Mexico, albóndigas (meatballs) are sometimes made with rice used as the binding agent. Other times, rice is in the soup.
this is a great soup...a little time consuming when you use the whole spices but they are essential to the authentic flavor. i had a mexican exchange student staying with me several years back and he thought this was the best sopa de albondigas he ever had. i also add extra broth for extra veggies.
I used a teaspoon of chipolte, and a regular can of diced tomatoes. I didn't have whole cloves or cinnamon sticks and used ground instead. About 1 tsp cinnamon and 1/2 tsp cloves. I used three cans of chicken broth because I added extra cabbage and carrots. This is a good soup. My two-year old liked it!
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