Albondigas Soup

Wow.  I get to post on Thanksgiving Day.  So in case you anticipate running out of creative ways to recycle your turkey leftovers, I am sharing a recipe from Pinterest that I have been wanting to try for a while and it contains no turkey…really.  It came together very easily and tasted really good.

Ingredients:  (please note that some of the ingredients for the soup are also used in the meatballs, so plan accordingly.)

1 T. vegetable oil
1/2 medium onion, chopped
3 cloves garlic, minced
1/2 t. dried Mexican oregano
1/4 t. ground cumin 
6 cups beef stock
2 cups crushed tomatoes
1 canned chipotle chile plus 1-2 t. adobo sauce
2 carrots, grated
1 t. salt
1/2 cup grated zucchini
1/4 cup uncooked rice

ALBONDIGAS (meatballs):
1/2 lb. ground beef
1/4 lb. bulk chorizo
1/4 cup grated zucchini
1 egg
1 clove garlic, minced
1 stale small corn tortilla, processed to crumbs 
1 T. fresh cilantro, minced
1/2 t. salt
1/4 t. ground cumin
1/4 t. dried Mexican oregano

1.  Heat the vegetable oil in a large stock pot (or dutch oven) over medium heat and saute the onion, garlic, oregano and cumin until onions are soft.  Add the beef stock, tomatoes, chipotle, carrots and salt.  Bring to a boil, then reduce to medium-low and simmer for 20 minutes.

2.  Make the albondigas by combining all of the meatball ingredients in a bowl and mixing well.  (One tip, the original recipe calls for a small, stale corn tortilla processed to crumbs but mine would never get small enough.  Next time I will use crushed tortilla chips.)  Pinch off about a tablespoon of meatball mixture and roll it into a ball about 3/4-inch in diameter.  Continue with the rest of the mixture.

3. Bring 2-3 inches of water to a boil in a medium to large saucepan.  Add the meatballs and boil for 3-4 minutes to reduce some of the grease.  Drain the meatballs and discard the water.

4.  Add the meatballs, zucchini, and rice to the soup and simmer for another 30 minutes.  Serve hot.  Garnish as desired.

Source:  Pinterest, originally  from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison

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