Meatball Soup (Sopa De Albondigas)
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.
INGREDIENTS
Nutrition- 2teaspoons coriander seeds
- 1 1⁄2teaspoons cumin seeds
- 4whole cloves
- 1
- 1⁄2cup uncooked long-grain white rice
- 2tablespoons grated fresh onions
- 3⁄4
- 1lb ground round
- 1large egg white
- 1
- cooking spray
- 3cups chopped green cabbage
- 2cups chopped onions
- 1cup sliced carrot
- 1⁄2cup chopped celery
- 1tablespoon chili powder
- 1 1⁄2tablespoons drained chopped chipotle chiles in adobo
- 2(14 ounce) cans reduced-sodium fat-free chicken broth
- 1
- 1 1⁄2cups cubed peeled baking potatoes
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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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