Albondiga Soup (CA) Recipe

Meatballs:
1/4 cup ground pork
1 pound lean ground beef
1 egg, slightly beaten
1/8 cup finely chopped celery
1/8 cup finely chopped cilantro
3/4 cup fine breadcrumbs
1/2 cup finely chopped onion
1/4 cup rice, uncooked
1/4 teaspoon cumin powder
1/4 teaspoon cayenne pepper
1/4 teaspoon seasoned salt
1/4 teaspoon chili powder
1/4 teaspoon black pepper

Soup:
2 tablespoons oil
2 stalks celery, chopped
1 large onion, chopped
1 clove garlic, minced
3 (10 1/2-ounce) cans condensed beef broth
3 cans water
1 (28-ounce) can diced tomatoes, with juice
2 large potatoes, peeled and cut into small chunks
1 1/2 cups sliced carrots
Salt and pepper, to taste
1/2 teaspoon ground cumin
Dash of cayenne
1/4 cup chopped cilantro
1 medium zucchini, sliced
Cheddar cheese
Chopped cilantro
Avocado slices

Combine the pork, beef, egg, celery, cilantro, breadcrumbs, onion, and rice. Add the cumin, cayenne, salt, chili powder, and pepper until very well mixed. Form into small meatballs. Cook, covered, until the centers are no longer pink, in a skillet or microwave, for about 6 minutes. Set aside.
To prepare the soup, in a large soup kettle, heat the oil, and sauté the celery, onion, and garlic. Add the broth, water, tomatoes, meatballs, potatoes, and carrots. Stir in the salt, pepper, cumin, cayenne, and cilantro. Simmer for 25 to 30 minutes. Add the zucchini during the last 10 minutes of cooking time. Serve hot with Cheddar cheese, cilantro, or avocado garnishes.

Yield: 8 to 10 servings

Tips From Our Test Kitchen:
This recipe is easier to tackle in stages. Make the meatballs a day ahead.