Albondigas Soup With Cilantro Pesto

Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of Mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each serving produces a wonderfully fresh taste.

• Ready In: 2 hrs 35 mins
• Serves: 8

Ingredients

• 3⁄4 cup  short-grain white rice
• 1 1⁄2 cups water
• 4  tablespoons  vegetable oil
• 2  white onions, diced
• 1⁄2 lb ground pork
• 1⁄2 lb ground beef
• 1  egg
• 1  teaspoon ground cumin
• 1  teaspoon dried oregano
• 1 1⁄2 teaspoons salt
• 1  teaspoon fresh ground pepper
• 1  garlic clove, minced
• 1  zucchini, diced
• 2  carrots, peeled and diced
• 2  ripe tomatoes, peeled, seeded and diced
• 6  cups chicken broth

• For the Cilantro Pesto

• 1⁄2 cup  coarsely chopped fresh cilantro
• 1  fresh mint sprig, stemmed and chopped
• 2  limes, juice of
• 2  tablespoons olive oil
• 2  tablespoons water
• 1⁄2 teaspoon salt

Directions

1. Place the rice in a heatproof bowl. Bring the water to a boil and pour it over the rice. Let soak for 40 minutes, then drain; set aside.
2. Meanwhile, in a sauté pan over medium heat, warm 2 tablespoons of the vegetable oil. Add 1 of the diced onions and sauté until soft, about 5 minutes. Remove from the heat and let cool.
3. In a bowl, combine the pork, beef, cooled onion, soaked rice, egg, cumin, oregano, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Using your hands, mix well and form into 1-inch balls.
4. In a large soup pot over medium heat, warm the remaining 2 tablespoons vegetable oil. Add the remaining diced onion and sauté until soft, about 5 minutes. Add the garlic, zucchini, carrots and tomatoes and cook, stirring, until fragrant, about 5 minutes. Add the chicken stock, stir well and bring to a boil. Carefully slip the meatballs into the pot, reduce the heat to low and simmer uncovered until the meatballs are fully cooked, about 45 minutes. Stir in the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
5. While the soup simmers, make the cilantro pesto: In a mini food processor or a blender, combine the cilantro, mint, lime juice, olive oil, water and salt. Process to a paste.
6. Ladle the soup into warmed soup bowls and top each serving with a dollop of cilantro pesto. Serve at once.