MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sopa De Albondigas
 Categories: Beef, Pork, Vegetables, Herbs, Chilies
      Yield: 8 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
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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