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Albondigas Soup is like a little trip to Mexico. But since you can't always find it on the menu in Mexican restaurants North of the border, I decided to come up with my own version. I tested at least a dozen recipes and after adding and subtracting various ingredients this is the one I like the best. I hope you'll like it as much as I do.
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Don't let the long list of ingredients scare you away. If you have a can opener it's really very simple and doesn't take long to make. So gather your ingredients, pour a cerveza and start cooking. In about an hour you'll think you're in a little cafe overlooking the white sand beach in Sayulita as you enjoy your delicious bowl of Albondigas Soup.
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Some recipes insist you use mint, but I disagree. I think cilantro has a better flavor in the soup and since I grow cilantro, I prefer to use it.
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My recipe makes enough to feed a small army. But if you don't have an army in your home-no problem. It freezes beautifully-just add a little broth when you reheat it. Since my son, Jake is away at college, I put most of today's batch in the freezer knowing he'll enjoy it when he comes home for Christmas-that is, if I don't eat it all first.
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I like to gather all the ingredients and have them all measured and ready on the counter. It's much easier if you don't have to stop and measure while you're cooking.
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1. Start with the broth. Heat the olive oil in a large, heavy pot and add the onions, garlic and bay leaves. Saute over medium heat for 5-6 minutes until onions are tender.
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2. Add the beef broth, green chiles, tomatoes (with juice), salsa, cilantro, chili powder, Emeril's Southwest seasoning and cumin. Bring to a boil, stirring occasionally. Cover and simmer on low for 15 minutes.
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3. While the broth is simmering, make the meatballs. In a large bowl combine all the meatball ingredients and mix with your hands. I try to keep them about the same size. These are about 1 1/2 - 1 3/4 inch balls.
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4. After the broth has simmered for 15 minutes, add the meatballs and the rice to the broth and bring to a boil. Reduce heat, cover and simmer until meatballs and rice are cooked, about 20-25 minutes.
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I've noticed that the meatballs sort of rise to the top when done. Next-the easiest part of all. Invite your friends over for the fiesta, ladle into bowls and enjoy!
