spicy albondigas

Ingredients

• Servings: 10
• meatballs
• 2 pounds ground beef
• 1 egg
• 1/4 cup bread crumbs
• 1/2 cup uncooked white rice
• 2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• soup
• 10 cups chicken broth
• 4 carrots, sliced
• 1/2 large onion, chopped
• 4 stalks celery, sliced
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (8 ounce) can tomato sauce
• 1 (7 ounce) can diced green chiles, drained
• 1 bunch cilantro leaves, chopped
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 2 teaspoons ground cumin

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 50 mins


• combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. mix well.
• bring chicken broth to a boil over medium heat in a large kettle.
• form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
• stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. simmer the soup for 1 hour to cook the vegetables and blend the flavors.