A tasty soup with lots of wonderful vegetables. If you are like me and don't have a spice grinder or a coffee grinder dedicated to spices, put the toasted seeds in a heavy-duty zip bag and crush with a mallet, sift through a sieve and then crush remaining material through sieve with the back of a spoon. I found this recipe in Cooking Light.
- 2 teaspoons coriander seeds
- 1 1⁄2 teaspoons cumin seeds
- 4 whole cloves
- 1 (3 inch) cinnamon sticks, broken
- 1⁄2 cup uncooked long-grain white rice
- 2 tablespoons grated fresh onions
- 3⁄4 teaspoon salt, divided
- 1 lb ground round
- 1 large egg white
- 1 garlic clove, minced
- cooking spray
- 3 cups chopped green cabbage
- 2 cups chopped onions
- 1 cup sliced carrot
- 1⁄2 cup chopped celery
- 1 tablespoon chili powder
- 1 1⁄2 tablespoons drained chopped chipotle chiles in adobo
- 2 (14 ounce) cans reduced-sodium fat-free chicken broth
- 1 (14 1/2 ounce) canwhole fire-roasted tomatoes, undrained and chopped
- 1 1⁄2 cups cubed peeled baking potatoes
- Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.
- Combine 2 teaspoons of cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs.
- Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 teasoon salt, broth, and tomatoes, bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered over medium heat 20 minutes or until potato is tender.