My new friend Patricia gave me some guidance on how to make Albondigas soup. This is what I came up with… probably not truly authentic – but I think it turned out really good. Enjoy!
2 Tbls olive oil
2 medium white onions, chopped
2 cans ready cut tomatoes (14.5 oz)
1 can tomato sauce (15oz)
3 jalapenos seeded and finely chopped (if you prefer a spicier soup – keep some of the seeds. If you prefer a less spicy soup, use less jalapeno)
5 cloves garlic finely chopped
1 Tbls cumin powder
1 tsp salt
2 quarts chicken broth (I like organic free range chicken broth)
1 lb bag of baby carrots cut crosswise in half for bite size pieces
1 head of celery hearts, chopped (about 2 cups)
1 bunch of cilantro
1 lb lean ground beef
1 lb ground pork
1 cup cooked white rice
Handful of fresh spearmint leaves, finely chopped
2 tsp cumin powder
3/4 tsp salt
Thoroughly mix all of the meatball ingredients together in a large bowl.
Heat olive oil in large soup pot; add onions and cook for approximately 5 minutes.
Add the jalapenos, garlic, salt and cumin powder to onions. Continue cooking for several more minutes.
Add the cans of tomatoes and tomato sauce to pan. Cook until bubbling. Add chicken broth and bring to a boil.
Reduce heat on soup. Form meat mixture into meatballs and drop into hot soup. Add carrots and celery. Continue cooking for approximately 1 hour until meatballs are cooked through and vegetables are tender.
Add chopped cilantro and cook for 5 minutes more.
Serve and enjoy. I think this would go well with warmed tortillas or nice chunk of bread.