Name: Meatball Soup (Sopa De Albondigas)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 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) can whole fire-roasted tomatoes, undrained and chopped; 1 1/2 cups cubed peeled baking potatoes

Recipe by SharleneW

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Meatball Soup (Sopa De Albondigas) created by SharleneW

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.

Ready In:: 1hr 5mins
Serves:
Units:

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ingredients

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) can whole fire-roasted tomatoes, undrained and chopped
1 ¹⁄₂ cups cubed peeled baking potatoes

directions

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.

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RECIPE MADE WITH LOVE BY

@SharleneW

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@SharleneW

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"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."

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photo by SharleneW

7/21/2005

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creation by SharleneW

7/21/2005

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.