Albondigas Soup (Mexican Meatball Soup)

babywalls.net

Kathleen Lancaster

Meatballs

2 tbsp long grain rice

6 oz ground pork

6 oz ground beef

1 large egg

3 mint leaves

½ tsp Mexican oregano

½ tsp kosher salt

½ tsp ground black pepper

¼ tsp ground cumin

½ medium white onion

2 garlic cloves

½ cup ground chicharron (fried pork rinds)

Broth

½ lb tomatoes rough chop

½ medium white onion rough chop

2 garlic cloves

1 tbsp vegetable oil

7 cups chicken broth or beef if desired

½ tsp kosher salt

2 cups russet potato 1 peeled, cut into ½ inch cubes

3 medium carrots peeled and cut into ½ inch pieces

1 large zucchini peeled and cut into ½ inch pieces

2 jalapeño chiles leave stem on and make a slit from stem to bottom on each

¼ cup cilantro chopped

2 tbsp mint leaves chopped

Directions at babywalls.net

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