Albondigas Soup with Cilantro Pesto

Yield: 8 servings

Albondigas, or meatball soup is great, and arguably the national soup of Mexico.
Alternately, try serving your Albondigas soup with a bit of crème fraîche and cilantro for a delightful one-dish meal.

Ingredients:

Meatballs
3/4 cup white rice
1 1/2 cups water
4 tablespoons olive oil blend
1 white onion, diced
1/2 lb ground pork
1/2 lb ground beef
1/2 cup cilantro, rough chopped
1 egg
1 tablespoon ground cumin
1 tablespoon mild red chili powder
2 teaspoon dried oregano - divided
1 teaspoon salt
1/2 teaspoon freshly ground pepper

1/4 cup cloves garlic - minced
1 white onion, rough chopped
1 cup zucchini - diced
2 carrots -- peeled and diced
2 ripe tomatoes -- peeled, seeded and diced
6 cups beef stock
Salt & Pepper to taste

1/2 cup cilantro – rough chopped
1/4 cup pine nuts
1 fresh mint sprig, stemmed and chopped
Juice of 2 limes
2 tablespoons olive oil
2 tablespoons water
Salt & Pepper to taste

• Cook rice in boiling water for about 20 minutes; drain
• Sauté one diced onion until translucent-- remove and cool
• Combine pork, beef, onion, rice, egg, cumin, cilantro, oregano, salt and pepper
• Mix well and form into 1-inch balls.

• Sauté one rough chopped onion until translucent in your soup pot
• Add the garlic, zucchini, carrots and tomatoes and cook about 5 minutes.
• Add the chicken stock, cumin, chili powder, oregano, stir well and bring to a boil.
• Carefully add the meatballs
• Reduce the heat and simmer uncovered until the meatballs about 45 minutes.
• Adjust seasoning to taste

• Combine the cilantro, pine nuts, mint, lime juice, olive oil, and salt. In your food processor and pulse until ingredients form a paste-like texture

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