Pescatarian Albondigas Soup
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground beef (80/20)
- ¼ cup long-grain white rice, uncooked
- 1 large egg
- 3 tbsp fresh mint, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the broth
- 2 tbsp olive oil
- 1 medium white onion, finely diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 dried guajillo chiles, stemmed and seeded
- 6 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp dried oregano (preferably mexican oregano)
- 1 tsp ground cumin
- 2 medium carrots, peeled and sliced into ½-inch rounds
- 2 medium zucchini, cut into ½-inch half-moons
- 1 tsp salt, plus more to taste
For serving
- fresh cilantro sprigs, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, uncooked rice, egg, mint, cilantro, cumin, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture. Roll into balls about 1½ inches in diameter (roughly the size of a golf ball), placing them on a plate as you go. You should get about 24 meatballs.
- 2
Place the dried guajillo chiles in a small saucepan with enough water to cover. Bring to a boil over medium-high heat, then remove from heat and let soak for 10 minutes until softened. Transfer the chiles and ¼ cup of the soaking liquid to a blender. Add the canned tomatoes and blend until smooth, about 30 seconds. Set aside.
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