Meatball Soup with Rice & Cilantro

from the America’s Test Kitchen book The Best Mexican Recipes

Needs some tweaking.  The meatballs are a bit tough/dense, even though I used 85% lean ground beef. Had to cook soup longer than directed to get the rice in the meatballs soft enough.  Too many meatballs for amount of broth.

Serves 6-8

1 cup long-grain white rice
8 oz 90% lean ground beef
8 oz lean ground pork
3 Tablespoons fresh cilantro
1 large egg
3 garlic cloves, pressed
1 1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried
1/4 teaspoon ground cumin
1 14 oz can chopped tomatoes, undrained
1 small onion, peeled and quartered
1/2 jalapeno chile, stemmed, halved, and seeded
1 tablespoon vegetable oil
8 cups chicken broth
1 carrot, peeled and diced 1/4″
1 small zucchini, diced 1/4″

Bring 4 cups water to boil in a Dutch oven.  Add rice and 3/4 teaspoon salt and cook, stirring occasionally, for 8 minutes.  Drain rice through fine-mesh strainer, rinse with cold water, and drain again.

Using your hands, mix half of parcooked rice, ground beef, ground pork, 3 tablespoons cilantro, egg, 1/3 of garlic, oregano, cumin, 1 teaspoon pepper and 1/2 teaspoon salt together in a large bowl. Pinch off and roll mixture into 1-tablespoon-size meatballs (about 40 total) and arrange on rimmed baking sheet.

Process tomatoes, onion, jalapeno and remaining garlic in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed.  heat oil in now-empty pot over medium-high heat until shimmering.  Add tomato-onion mixture and cook, stirring frequently, until mixture has darkened in color and liquid has evaporated, about 10 minutes.

Stir in broth and carrots, scraping up any browned bits, and bring to simmer.  Cook until carrots are almost tender, about 10 minutes.  Stir in zucchini and remaining parcooked rice, then gently add meatballs and simmer until meatballs are cooked through, about 12 minutes.  Add salt and pepper to taste.  Serve.

Sam  yes
Anna  yes but a bit too spicy
Ma  yes
Sean  no

Published in: on May 9, 2016 at 5:46 pm  Leave a Comment  

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