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Meatball Soup (Sopa de Albóndigas)

Cooking Light

Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro

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Worthy of a Special Occasion

In Mexico, albóndigas (meatballs) are sometimes made with rice used as the binding agent. Other times, rice is in the soup.

Yield: 6 servings (serving size: 1 2/3 cups)

Ingredients

  • 2  teaspoons  coriander seeds
  • 1 1/2  teaspoons  cumin seeds
  • 4  whole cloves
  • 1  (3-inch) cinnamon stick, broken
  • 1/2  cup  uncooked long-grain white rice
  • 2  tablespoons  grated fresh onion
  • 3/4  teaspoon  salt, divided
  • 1  pound  ground round
  • 1  large egg white
  • 1  garlic clove, minced
  • Cooking spray
  • 3  cups  chopped green cabbage
  • 2  cups  chopped onion
  • 1  cup  sliced carrot
  • 1/2  cup  chopped celery
  • 1  tablespoon  chili powder
  • 1 1/2  tablespoons  drained chopped chipotle chile in adobo sauce
  • 2  (14-ounce) cans fat-free, less-sodium chicken broth
  • 1  (14.5-ounce) can fire-roasted whole tomatoes, undrained and chopped (such as Muir Glen)
  • 1 1/2  cups  cubed peeled baking potato

Preparation

Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.

Combine 2 teaspoons cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs.

Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered, over medium heat 20 minutes or until potato is tender.

Nutritional Information

Calories:
330 (34% from fat)
Fat:
12.4g (sat 4.6g,mono 5.2g,poly 0.6g)
Protein:
20.6g
Carbohydrate:
34.5g
Fiber:
4.9g
Cholesterol:
51mg
Iron:
4mg
Sodium:
780mg
Calcium:
97mg
Lorrie Hulston Corvin, Cooking Light, OCTOBER 2004