Arroz con Albondigas (Rice With Meatballs) Soup

Arroz con Albondigas (Rice With Meatballs) Soup

Rice and Meatball Soup

Arroz con Albondigas Soup

1# ground beef

1# ground pork

1 tsp salt

1 tsp ground black pepper

1 tsp ground cumin

½ tsp red pepper flakes

½ cup bread crumbs

½ cup milk

1 egg, beaten

½ cup corn oil

1 onion, diced

2 quarts chicken stock

1 cup red enchilada sauce

1 ½ cups white rice

In a large bowl combine beef, pork, salt, pepper, cumin, pepper flakes, bread crumbs, milk and egg.  Mix loosely by hand.  Form meat mixture into 1-inch balls by gently rolling between palms, being careful not to compact the meat too firmly.

In a stock pot or Dutch oven heat corn oil over medium heat until shimmering.  Place 6-8 meatballs in oil, moving occasionally to brown all sides.  Remove from oil and set aside in a bowl until all are finished.  Meatballs may still be pink in the middle – they’ll finish cooking during the last step.

After all meatballs are browned and removed, add diced onion to the remaining oil.  Add more oil if necessary to coat onions.  Cook onions on medium-low, scraping up the browned bits on the bottom, for about 8 minutes or until onions are soft.

Add 2 quarts of chicken stock and 1 cup of enchilada sauce to pot and bring to a boil.  Once boiling, add rice, meatballs and any juices from the bowl to the pot and stir for 1 minute.

Cover, reduce heat to simmer and cook for 20-25 minutes until rice is desired consistency.

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