Meatball Soup (Sopa de Albóndigas)

Meatball Soup (Sopa de Albóndigas)
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (3-inch) cinnamon stick, broken
  • 2 cups chopped onion
  • Cooking spray
  • ¾ teaspoon salt, divided
  • 4 whole cloves
  • 1 (14.5-ounce) can fire-roasted whole tomatoes, undrained and chopped (such as Muir Glen)
  • 1 tablespoon chili powder
  • + 13 more ingredients
    • 1 pound ground round
    • 1 large egg white
    • 1 cup sliced carrot
    • ½ cup chopped celery
    • ½ cup uncooked long-grain white rice
    • 1 ½ teaspoons cumin seeds
    • 2 teaspoons coriander seeds
    • 1 garlic clove, minced
    • 2 tablespoons grated fresh onion
    • 1 ½ cups cubed peeled baking potato
    • 1 ½ tablespoons drained chopped chipotle chile in adobo sauce
    • 3 cups chopped green cabbage
    • 2 (14-ounce) cans fat-free, less-sodium chicken broth

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 teasp...

View full recipe at My Recipes

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