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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sopa De Albondigas   
    Categories: Beef, Pork, Vegetables, Herbs, Chilies   
         Yield: 7 servings   
       
   MMMMM-------------------------MEATBALLS------------------------------   
         2 lb Ground beef   
         1 lb Ground pork   
       1/2 c  Uncooked long-grain rice   
       1/3 c  Chopped fresh mint   
         3 cl Garlic; minced   
         1 tb Kosher salt   
     1 1/2 ts Black pepper   
      
   MMMMM----------------------------SOUP---------------------------------   
         2 tb Oil   
         1 md Yellow onion; peeled, diced   
         4 md Carrots; peeled, angle cut   
              - in 1/2" slices   
         3 md Celery ribs; peeled, angle   
              - cut in 1/2" slices   
         1 lg Red potato; in 1" cubes   
              Salt & black pepper   
         3 tb Tomato paste   
         3 cl Garlic; minced   
         2    Bay leaves   
         2 ts Dried Mexican oregano   
         2 ts Ground cumin   
         8 c  Chicken stock   
         8 oz Can tomato sauce   
      
   MMMMM------------------------GARNISH (OPT-----------------------------   
              Crumbled queso fresco,   
              - panela or cotija cheese   
         2    Avocados; halved lengthwise,   
              - pitted, thin sliced or   
              - diced   
              Mini sweet peppers; thin   
              - sliced in rounds   
              Serrano and habanero   
              - chilies; very thin sliced   
           sm Fresh cilantro sprigs or   
              - chopped fresh cilantro   
              Lime wedges; for squeezing   
       
     PREPARE THE MEATBALLS: In a large bowl, combine the   
     beef, pork, rice, mint, garlic, salt and pepper. Using   
     your hands, gently mix until well combined. Pinch off   
     2-ounce portions and gently roll between your palms to   
     form golf ball-size rounds, transferring rounds to a   
     sheet pan. (You should have about 28 meatballs.)   
        
     In large pot, combine the olive oil, onion, carrots,   
     celery and potato; season with salt and pepper. Cook   
     over medium-high, stirring occasionally, until slightly   
     softened, about 5 minutes. Add the tomato paste, garlic,   
     bay leaves, oregano and cumin, and cook over medium,   
     stirring frequently, until fragrant and tomato paste   
     starts to caramelize, about 3 minutes. Add the chicken   
     stock and tomato sauce and bring to a simmer over high.   
        
     Once the stock begins to bubble, reduce the heat to   
     medium-low. Carefully add the meatballs, one by one,   
     distributing them evenly in the pot until they're all   
     submerged. If necessary, reduce the heat to reach a low   
     simmer (this will keep the meatballs tender), and cook   
     until the meatballs and rice are cooked through, about   
     40 minutes. (Resist the urge to stir for the first 20   
     minutes, otherwise you risk breaking the meatballs apart   
     before they've firmed up.) Skim any impurities from the   
     surface as the soup simmers.   
        
     Season to taste with salt. Divide the soup among bowls,   
     about 4 or 5 meatballs per portion, and set out bowls of   
     whatever garnishes you like.   
        
     Recipe from: Wesley Avila   
        
     Adapted by: Alexa Weibel   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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