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Susie Jimeniz’s Wild Game Albondiga Soup aka Meatball Soup

Ingredients

  • For the Meatballs:
  • 1 lb ground beef
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 2 garlic cloves minced
  • 7 mint leaves chopped
  • 1 egg
  • ¼ cup basmati rice cooked
  • 1 tablespoon salt
  • For the Soup:
  • ½ yellow onion sliced
  • 2 garlic cloves minced
  • 2 carrots peeled and sliced
  • 1 celery stalk sliced
  • 2 tablespoons ginger minced
  • 1 tablespoon tomato paste
  • 1 lime zest and juice
  • 2 quarts chicken stock
  • 1 cilantro bunch chopped
  • 3 roma tomatoes diced
  • 3 tablespoon olive oil

Instructions

  • For the Meatballs:
  • Mix all ingredients in a bowl. Form desired size meatballs. Set aside.
  • For the Soup:
  • In a stock pot, place oil over medium heat with onion, garlic, ginger, carrots and celery. Cook and stir for ten minutes.
  • Add tomato paste, lime zest, juice, chicken stock and lower heat to low medium, cook for 20 minutes.
  • Add meatballs, cilantro and tomatoes and cook for another 10 minutes.
  • Serve with shaved cabbage.