Ingredients for Albondigas Soup With Cilantro Pesto
- 1 cup long-grain white rice
- 2 cups + 1 tablespoon water
- 4 tablespoons vegetable oil
- 1 medium white onion, diced (about 1 cup)
- 1 pound ground pork
- 1 pound ground beef
- 1 large egg
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 4 cloves minced garlic
- 1 medium zucchini, diced (about 1 cup)
- 1 cup diced carrots
- 1 (28-ounce) can crushed tomatoes
- 8 cups chicken stock
- 1 cup packed fresh cilantro leaves
- 1/4 cup packed fresh mint leaves
- 2 tablespoons lime juice
- 1/4 cup olive oil
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How to Make Albondigas Soup With Cilantro Pesto
- Rinse 1 cup of long-grain white rice in a fine-mesh sieve until the water runs clear. Place in a heatproof bowl.
- Bring 2 cups of water to a boil in a saucepan. Pour over the rice, cover, and let soak for 40 minutes. Drain well and set aside.
- While the rice soaks, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1/2 of a medium diced onion (about 1/2 cup) and sauté until softened, about 5 minutes. Remove from heat and let cool.
- In a large bowl, combine 1 pound ground pork, 1 pound ground beef, the cooled sautéed onion, the soaked rice, 1 large egg, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
- Gently mix with your hands until just combined. Roll into 1-inch meatballs.
- In a large pot or Dutch oven, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the remaining 1/2 of a medium diced onion (about 1/2 cup) and sauté until softened, about 5 minutes.
- Add 4 cloves minced garlic, 1 medium zucchini diced (about 1 cup), 1 cup diced carrots, and 1 (28-ounce) can crushed tomatoes. Cook, stirring occasionally, until fragrant, about 5 minutes.
- Pour in 8 cups of chicken stock. Stir well and bring to a boil.
- Gently add the meatballs to the pot. Reduce heat to low, cover partially, and simmer for 45-50 minutes, or until the meatballs are cooked through.
- Stir in the remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper.
- While the soup simmers, prepare the cilantro pesto: In a food processor or blender, combine 1 cup packed fresh cilantro leaves, 1/4 cup packed fresh mint leaves, 2 tablespoons lime juice, 1/4 cup olive oil, 1 tablespoon water, and 1/2 teaspoon salt.
- Process until smooth. Add more water, 1 teaspoon at a time, if needed to reach desired consistency.
- Ladle the soup into bowls. Top each serving with a dollop of cilantro pesto and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
15g
Fat
28g
Carbs
7g
