Rye Free Albondigas Soup

Total time1 hr 10 min

Prep time25 min

Cook time45 min

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
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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