Spicy Albondigas
Ingredients
- 2 pounds ground beef
- ½ cup uncooked white rice
- ¼ cup bread crumbs
- 1 large egg
- 2 teaspoons ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 10 cups chicken broth
- 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
- 4 medium carrots, sliced
- 4 stalks celery, sliced
- ½ large onion, chopped
- 1 bunch cilantro leaves, chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
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Instructions
- Make the meatballs: Mix ground beef, uncooked rice, bread crumbs, egg, cumin, garlic powder, and salt together in a large bowl until well combined.
- Start the soup: Bring chicken broth to a boil in a large stockpot over medium heat.
- Meanwhile, form 1 1/2-tablespoon portions of the beef mixture into 1-inch meatballs.
- When chicken broth is boiling, reduce the heat to a simmer. Drop in meatballs and simmer until cooked through, about 20 minutes.
- Add diced tomatoes, tomato sauce, and diced chiles; stir in carrots, celery, onion, cilantro, cumin, oregano, and garlic powder. Simmer soup until vegetables are cooked and flavors are blended, about 1 hour.
Source
Original recipe: View Original