Albondigas Soup (Tipis, Tricks, How to Make Ahead, Freeze, Etc.)

carlsbadcravings.com

Michele-Craig Wagstrom

subheading: SOUP:

1 cup long-grain white rice, uncooked divided

2 tablespoons olive oil

½ small yellow onion chopped

1 jalapeno pepper minced

2 medium carrots sliced ½-inch thick

2 stalks celery sliced ½-inch thick

2 small Yukon gold potatoes chopped into 1-inch chunks

4 garlic cloves minced

2 teaspoons chili powder

1 ½ teaspoons ground cumin

1 tsp EACH dried oregano, ground coriander

½ tsp EACH smoked paprika, salt, pepper

2 15 oz. cans fire roasted tomatoes with juices

1 4 oz. can mild diced green chiles

8 cups low sodium beef broth

1 chayote, peeled, cored chopped into ½” cubes (may sub ½ zucchini)

subheading: MEATBALLS:

8 oz. lean ground beef

8 oz. ground pork may sub lean ground beef

rice from above in directions

½ small yellow onion minced

1 large egg

3 garlic cloves minced

3 tablespoons minced fresh cilantro

2 tablespoons minced fresh mint

2 tablespoons minced fresh parsley or 2 teaspoons dried

1 ½ teaspoons minced fresh oregano OR ½ teaspoon dried

½ tsp EACH chili powder, ground cumin, salt, pepper

subheading: TOPPINGS (PICK YOUR FAVS!):

Avocados

Tomatoes

cilantro

sour cream

lime juice

hot sauce

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