Grandma Salazar's Albóndigas Soup
You can never have too many main course recipes, so give Grandm Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a dairy free diet. A mixture of pepper, mint, ground pork, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.
Instructions
Pour water over rice, and let stand 20 minutes.
Heat a nonstick skillet over medium heat. Coat pan with cooking spray.
Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups.
Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin, 1/4 teaspoon salt, oregano, pork, sirloin, and egg whites, stirring well. Shape mixture into 29 (1-inch) meatballs. Chill for 20 minutes.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
Add 10 meatballs, and cook 6 minutes, browning on all sides.
Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray.
Add remaining 1 1/2 cups onion, carrot, and garlic to pan; saut 5 minutes or until vegetables are tender.
Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil.
Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes.
Add zucchini, remaining 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes.
Garnish with remaining 1/4 cup cilantro.