Spicy Albondigas

Name: Spicy Albondigas
Cook time: 80 min
Total time: 110 min
Yield: 10
Ingredients: Meatballs; 900 gram ground beef; 1 egg; A cup with a capacity of 60 ml containing bread crumbs; A cup with a capacity of 130 ml containing uncooked white rice; 2 teaspoons ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; Soup; 2.5 liter chicken broth; 4 carrots, sliced; 1/2 large onion, chopped; 4 stalks celery, sliced; 1 ( 284 gram ) can diced tomatoes with green chile peppers ( such as RO*TEL® ); 1 ( 227 gram ) can tomato sauce; 1 ( 198 gram ) can diced green chiles, drained; 1 bunch cilantro leaves, chopped; 1/2 teaspoon garlic powder; 1 teaspoon dried oregano; 2 teaspoons ground cumin

I grew up eating this soup and after trying dozens of recipes I have combined them to come up with this dish.The flavors are rich, the meatballs are tender and the broth is good enough to drink by itself.Serve with warm flour tortillas

Ingrediënten

Bereiding

Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl.Mix well.
Bring chicken broth to a boil over medium heat in a large kettle.
Form the beef mixture into 2.5 centimetre meatballs, using about 1.5 tablespoons of meat for each.Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth.Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin.Simmer the soup for 1 hour to cook the vegetables and blend the flavors.