Albondigas Soup

In this Mexican-style soup, moist meatballs (albondigas) poach in a chile-seasoned chicken stock brimming with colorful bits of sliced carrots, spinach leaves, and cilantro. A squeeze of lime enlivens individual servings.

1 ½ lbs. Lean ground beef

¼ cup all-purpose flour

2 eggs

6 cups Chicken Stock (homemade) or regular-strength canned chicken broth (I prefer the broth in the cardboard box - not so salty and boullion tasting)

3 cans (10 ½ oz. Each) condensed beef consumme

1 teaspoon oregano leaves

2 medium-sized onions, chopped

1 small dried hot red chile, seeded

6 medium-size carrots, thinly sliced

¼ cup long-grain white rice

⅓ cup chopped fresh cilantro (coriander)

¾ lb. Fresh spinach

2 or 3 limes, cut into wedges (I usually don’t use these)

In a large bowl, combine beef, flour, eggs, and ½ cup chicken stock. Shape into 1 ½ inch balls.

Pour remaining 5 ½ cups of stock into a 6 to 8 quart pan; add consumme, oregano, onions, and chile. Bring to a boil over high heat; reduce heat so stock simmers gently.

Add meatballs and cook, uncovered, for 5 minutes, spooning off any fat and foam. Add carrots, rice and cilantro; simmer, uncovered, until carrots and rice are tender (about 20 minutes).

Discard spinach stems; rinse leaves well; stack and cut crosswise into thin shreds. Add to soup and cook, uncovered, for 5 minutes. Remove and discard chile.

Pass line at the table to squeeze over individual servings. Makes 6 to 8 servings.

Used 1 lb ground chicken thighs in place to beef

Total calories: 975 Per serving 140 (7 per recipe)

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