Shelly's Recipe

MEATBALL SOUP

Category: Soups

For the Meatballs:
1 tablespoon unconverted long-grain rice
6 ounces finely ground pork with a little fat
6 ounces finely ground beef with a little fat
1 egg
1/8 teaspoon cumin seeds, crushed
3 leaves fresh mint
1/2 teaspoon dried Mexican oregano
2 tablespoons roughly chopped white onion
4 black peppercorns, crushed
Sea salt to taste

For the Broth:
1/2 pound tomatoes, roughly chopped
1 heaped tablespoon roughly chopped white onion
2 small garlic cloves, peeled and roughly chopped
1 tablespoon lard or vegetable oil
About 7 cups homemade chicken, beef, or vegetable broth, or water
Sea salt to taste
4 ounces potato, peeled and cut into 1/4-inch cubes
6 ounces (about 3 medium) carrots, cleaned and cut into 1/4-inch cubes
6 ounces zucchini, trimmed and cut into 1/4-inch cubes
4 yellow wax (Fresno) chiles or 2 chipotles en adobo
2 large sprigs mint
3 large sprigs cilantro

Cover the rice with boiling water and leave to soak for 20 minutes. Mix the meats together well in a large bowl. Put the remaining meatball ingredients, in the blender jar and blend until smooth. Add this to the meats and work, preferably with your hands, until all the ingredients are well incorporated. Set aside to season while you prepare the broth.

Put the tomatoes, onion, and garlic into the blender jar and blend smooth. Heat the lard or oil in the soup pan, add the blended ingredients and cook over medium heat until reduced and seasoned-about 5 minutes. Add the broth or water and salt to taste; bring up to a simmer and cook for about 5 minutes. Add the potatoes and carrots and cook for 8 minutes more. Add the zucchini and continue cooking over low heat. Divide the meat mixture into 24 or 36 small balls and add to the broth with the chiles and herbs. Continue cooking over low heat until the meatballs are cooked through and the vegetables are very tender. A thin sheen of fat will cover the surface-about 45 minutes. Serves 6