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Albondigas Soup with Cilantro Pesto

Source: Casual Cuisines of the World - Cantina
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Rating: 4   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 8
Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of Mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each serving produces a wonderfully fresh taste.
RECIPE INGREDIENTS
3/4 cup short-grain white rice
1 1/2 cups water
4 tablespoons vegetable oil
2 white onions, diced
1/2 lb ground pork
1/2 lb ground beef
1 egg
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 clove garlic, minced
1 zucchini, diced
2 carrots, peeled and diced
2 ripe tomatoes, peeled, seeded and diced
6 cups chicken broth
Cilantro Pesto
1/2 cup coarsely chopped fresh cilantro
1 fresh mint sprig, stemmed and chopped
Juice of 2 limes
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon salt
Albondigas Soup with Cilantro Pesto Recipe at Cooking.com
DIRECTIONS
Place the rice in a heatproof bowl. Bring the water to a boil and pour it over the rice. Let soak for 40 minutes, then drain; set aside.


Meanwhile, in a saute pan over medium heat, warm 2 tablespoons of the vegetable oil. Add 1 of the onions and saute until soft, about 5 minutes. Remove from the heat and let cool.


In a bowl, combine the pork, beef, cooled onion, soaked rice, egg, cumin, oregano, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Using your hands, mix well and form into 1-inch balls.


In a large soup pot over medium heat, warm the remaining 2 tablespoons vegetable oil. Add the remaining onion and saute until soft, about 5 minutes. Add the garlic, zucchini, carrots and tomatoes and cook, stirring, until fragrant, about 5 minutes. Add the chicken stock, stir well and bring to a boil. Carefully slip the meatballs into the pot, reduce the heat to low and simmer uncovered until the meatballs are fully cooked, about 45 minutes. Stir in the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.


While the soup simmers, make the cilantro pesto: In a mini food processor or a blender, combine the cilantro, mint, lime juice, olive oil, water and salt. Process to a paste.


Ladle the soup into warmed soup bowls and top each serving with a dollop of cilantro pesto. Serve at once.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Warm Southwestern Soups
 Meatball Soups
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 347
Fat. Total: 20g
Fiber: 3g
Carbohydrates, Total: 23g
Sodium: 766mg
% Cal. from Fat: 52%
Cholesterol: 57mg
Protein: 18g
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: Cecilia Reviewed: 01/12/2011
The best albondigas soup
I believe this is the same recipe I have made many, many times. Always gets great reviews. The best I have tasted and made. This recipe is a keeper!!!! I got the recipe from the "Two Hot Tamales" book named "Cantina" I encourage you to make this soup. It's delicious!!!!
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