Mexican Meatball Soup

(Albondigas en Caldo)

I stuck with a very traditional, kid-friendly meatball, potato and carrot version for the photographs today, but you can also add Mexican squash (whiter and sweeter than zucchini) or zucchini during the last 5 minutes of cooking. When choosing which type of potato to buy, stick with boiling potatoes. These medium starch to waxy varieties are thin-skinned and hold their shape when added to soups. New potatoes, red, white or even Yukon golds are good choices. Use the time while the meatballs are simmering in the broth to prep the vegetables for the soup. When prepping them, aim to cut them the same size, into about 1⁄2-inch pieces (faster cooking) or 1-inch pieces (heartier).

Makes 5 to 6 servings

FOR THE BROTH:

Neutral oil

(safflower, avocado, canola)

1⁄2 medium onion, chopped (about 2 cups)

1 celery rib, chopped

2 garlic cloves, minced

1 (14- to 15-ounce) can fire-roasted tomatoes and their juices

2 quarts water

4 tablespoons Knorr granulated beef or chicken bouillon

(I prefer using the chicken) 1 tablespoon California chile powder (if you want it spicier, use New Mexico chile powder or 1 chipotle in adobo)

FOR THE MEATBALLS:

2 pounds ground beef

(or 11⁄2 pounds ground beef and

1⁄2 pound ground pork)

2⁄3 cups uncooked long-grain white rice

1⁄4 medium onion, grated

1⁄4 cup chopped fresh mint 2 tablespoons dried Mexican oregano

2 tablespoons dried parsley 1 teaspoon ground cumin 1 teaspoon ground black pepper

1⁄2 teaspoon salt

2 eggs

FOR THE SOUP:

5 cups peeled and cubed boiling potatoes (about 4 medium potatoes)

2 large carrots, sliced 2 Mexican squash or zucchini, sliced, optional

FOR SERVING:

Cooked white or Mexican red rice, optional (see recipe) Lemon or lime wedges Fresh cilantro, rough chopped Fresh mint, rough chopped Corn tortillas

Heat a stockpot over medium. Pour in enough oil to just coat the bottom of the pot. Add onions, celery and garlic. Stir to sweat, not brown. Add the tomatoes (including their liquid) and cook, stirring, for 5 minutes. Transfer to a blender along with a cup of water. Because it’s still hot, remove the filler cap from the lid and place a towel over the hole. Puree until smooth. Return the tomato sauce to the stockpot and add the remaining water. Bring to a hard simmer, then add bouillon and chile powder. Leave to simmer on low while you proceed with the meatballs.

Place the meat in a large bowl. Add rice, onion, mint, oregano, parsley, cumin, black pepper, salt and eggs. Using your hands, gently incorporate all the ingredients. Avoid overworking the meat, which can compact it, resulting in tough meatballs. Roll 2 generous tablespoons of the meat in your hands to form a meatball (a large cookie scoop helps with uniformly sized balls). Depending on their size, you should be able to get about 18 to 22 meatballs from 2 pounds of meat.

Once all the meatballs are formed, slowly lower them into the simmering broth one at a time; partially cover the pot.

After the meatballs have simmered for about 30 minutes, add the potatoes and carrots. Continue to simmer for an additional 15 minutes. Then add the squash, if using, and simmer for 5 minutes or until the vegetables are fork-tender but still firm.

Serve hot, optionally adding some rice to the bowl before squeezing a wedge of lemon or lime over the soup. Garnish with fresh chopped cilantro or mint. Have a stack of warm corn tortillas on the side for dunking.