Meatball Soup from Marge Poore
Sopa de AlbondigasSmall, well-seasoned meatballs with a touch of fresh mint are simmered in this traditional soup which is often found in the state of Jalisco and in northern Mexico. Sometimes the meatball mixture contains rice. A squirt of fresh lime juice is the key to the finished flavor.
Equipment
Ingrediënten
Makes 4 servings
- ½ pound lean ground beef
- 2 tablespoons finely ground dried bread crumbs
- 1 tablespoon minced onion plus ½ medium onion sliced
- 1 medium garlic clove minced
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon ground ancho or pasilla chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt or to taste
- 1 large egg
- 2 tablespoons olive oil or vegetable oil
- 1 141⁄2-ounce can beef broth
- 1½ cups canned fat-free reduced-sodium chicken broth
- 1 cup canned peeled diced tomatoes with juices
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 1 medium carrot peeled and thinly sliced
- 1 celery rib thinly sliced crosswise
- 2 tablespoons coarsely chopped fresh cilantro
- Lime wedges
Instructies
- In a large bowl, mix together the ground beef, bread crumbs, onion, garlic, mint, chili powder, cumin, salt, and egg.
- Form the meat into small meatballs.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat and cook the meatballs, turning frequently, until lightly browned, about 6 minutes.
- Reserve off heat.
- Heat the remaining tablespoon of oil in a large saucepan over medium heat and cook the sliced onion until limp, about 3 minutes.
- Add the remaining ingredients except the lime wedges.
- Add the reserved meatballs.
- Bring the soup to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, 15 to 20 minutes.
- Serve with lime wedges.
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