Sopa de Albóndigas
This is literally one of my favorite dishes to make when it gets cold outside.
½ cup long white rice
Boiling water enough to cover the rice
¾ pound ground pork finely ground
¾ pound ground lean beef finely ground
2 small zucchini squash about 6 ounces
¼ scant teaspoon oregano
3 sprigs of fresh mint or 1 teaspoon powdered dried mint
¾ teaspoon salt
¼ scant teaspoon ground cumin
⅓ onion chopped
3 medium tomatoes about ¾ pound
1 clove of garlic finely chopped
Boiling water to cover tomatoes
2 Tablespoons peanut or safflower oil
1 medium onion thinly sliced
4 cups of chicken broth
1. Trim the squash and chop them very finely. Add the squash and chopped onion to the meat. Blend the eggs with the herbs and spices until smooth. Mix well into the meat. Add salt.
2. Drain the rice and add it to the mixture. Make 24 meatballs, each about 1-½ inch in diameter, or any size of your preference.
3. Pour the boiling water over the tomatoes and cook it for about 5 minutes .Skin the tomatoes, place them into the blender along with the chopped garlic clove and blend until almost smooth.
4 .Heat the oil and cook the onion gently, without browning, until soft.
5. Add the tomato puree, bring it to boil, and let it cook fast for about 3 minutes. Add the broth to the tomato sauce and bring it to simmer.
6. Add the tomato puree, bring it to boil, and let it cook fast for about 3 minutes. Add the broth to the tomato sauce and bring it to simmer.
7. Add the meatballs, cover the pan, and let them simmer for about one hour and 15 minutes to one hour and 30 minutes. Serve in deep bowls with plenty of sauce.
8. If you want to make this soup a little spicy add some sliced jalapeños to the simmering sauce. Or add some canned chipotles to the blender with the tomatoes.