Albondigas Soup

MEATBALLS

• 1 lb ground beef or sirloin (90/10)
• 1/4 white onion, finely minced
• 1/2 cup cooked white rice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon ancho chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 egg
• 1/3 cup minced cilantro
• 1/4 cup chopped fresh mint

ALBONDIGAS SOUP

• 4 roma tomatoes, quartered
• 4 garlic cloves
• 3-4 chile de arbol
• 4 tablespoons olive oil, divided
• 3/4 white onion, diced
• 1 lb Yukon gold or baby potatoes, chopped
• 3 medium carrots, peeled and chopped
• 6 cups chicken or beef stock, homemade is best
• 1 beef or chicken bouillon cube
• 2 cups green beans cut into 1" pieces
• 1 large zucchini, chopped
• 1/3 cup chopped cilantro

1. Roast the tomatoes and garlic. Toss the garlic and quartered tomatoes together with olive oil, salt, and pepper and roast until the tomatoes are blistered. Transfer to a blender with the chile de arbol and blend until very smooth. This tomato mixture will be the base of our soup and it adds so much flavor!
2. Mix the meatballs. Combine the ingredients for the meatballs in a mixing bowl and mix by hand until JUST combined. I always mix meatballs by hand to avoid over-mixing them which makes meatballs tough. Use a 2 tablespoon cookie scoop to portion the meat mixture and roll them into balls. Transfer them to a baking sheet lined with parchment paper.
3. Broil the meatballs. Broil the meatballs in the oven for 7-8 minutes, until just starting to brown on top. Broiling the meatballs for Albondigas Soup adds flavor and keeps the soup from getting greasy.
4. Start the soup. In a large dutch oven or soup pot, heat some olive oil over medium heat and saute the onions and the blended tomato mixture for 3-4 minutes, until some of the liquid evaporates. Add the chicken stock, bouillon, carrots, potatoes, and meatballs and bring to a simmer. Cover and simmer for 30 minutes until the potatoes are tender.
5. Add the veggies. Add the zucchini and green beans and simmer for another 5-10 minutes, just until the veggies are tender, but not mushy. Season to taste with salt and pepper and stir in the chopped cilantro. Ladle into bowls and serve with limes and more cilantro.
6. MEATBALLS
7. In a large mixing bowl, combine all the meatball ingredients. Mix by hand until all the ingredients are just mixed. Take care not to overmix.
8. Using a 1-2 tablespoon scoop, portion the meat mixture and roll into balls. Place them on a parchment lined baking sheet.
9. Arrange an oven rack to be near the broiler and broil the meatballs on high for 7-8 minutes, until just barely browned. Remove from the oven and set aside.
10. ALBONDIGAS SOUP
11. Preheat an oven to 425 F. Line a small baking sheet with parchment paper.
12. Toss the quartered tomatoes and garlic cloves with 2 tablespoons of olive oil and season with salt and pepper. Pour them onto the tray and group everything together in the center (this keeps the garlic from burning!). Roast for 25 minutes, until the tomatoes are blistered. Transfer to a blender with the chile de arbol and blend until smooth.
13. Heat the remaining olive oil in a large dutch oven or soup pot over medium heat. Add the white onion and tomato mixture and cook for 3-4 minutes, until some of the liquid has evaporated. Add the chicken stock, bouillon, carrots, and potatoes to the pot and bring to a simmer. Add the meatballs, cover, and simmer for 30 minutes.
14. Add the zucchini and green beans to the pot and simmer for another 5-10 minutes, until the veggies are just barely tender without being mushy. Season the soup to taste with salt and pepper and stir in the cilantro. Ladle into bowls and serve with limes and tortillas on the side for dipping.