Spicy Albondigas

Name: Spicy Albondigas
Total time: 115
Yield: 10
Ingredients: 2 pounds ground beef; ½ cup uncooked white rice; ¼ cup bread crumbs; 1 large egg; 2 teaspoons ground cumin; ½ teaspoon garlic powder; ¼ teaspoon salt; 10 cups chicken broth; 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®); 1 (8 ounce) can tomato sauce; 1 (7 ounce) can diced green chiles, drained; 4 medium carrots, sliced; 4 stalks celery, sliced; ½ large onion, chopped; 1 bunch cilantro leaves, chopped; 2 teaspoons ground cumin; 1 teaspoon dried oregano; ½ teaspoon garlic powder

Recipe by Punky from allrecipes.com

Lunch 2 Hr. 55 Mins.

Ingredients

10 servings

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2 pounds ground beef
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½ cup uncooked white rice
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¼ cup bread crumbs
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1 large egg
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2 teaspoons ground cumin
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½ teaspoon garlic powder
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¼ teaspoon salt
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10 cups chicken broth
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1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

•

1 (8 ounce) can tomato sauce
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1 (7 ounce) can diced green chiles, drained
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4 medium carrots, sliced
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4 stalks celery, sliced
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½ large onion, chopped
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1 bunch cilantro leaves, chopped
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2 teaspoons ground cumin
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1 teaspoon dried oregano
•

½ teaspoon garlic powder

Instructions

Make the meatballs: Mix ground beef, uncooked rice, bread crumbs, egg, cumin, garlic powder, and salt together in a large bowl until well combined.
Start the soup: Bring chicken broth to a boil in a large stockpot over medium heat.
Meanwhile, form 1 1/2-tablespoon portions of the beef mixture into 1-inch meatballs.
When chicken broth is boiling, reduce the heat to a simmer. Drop in meatballs and simmer until cooked through, about 20 minutes.
Add diced tomatoes, tomato sauce, and diced chiles; stir in carrots, celery, onion, cilantro, cumin, oregano, and garlic powder. Simmer soup until vegetables are cooked and flavors are blended, about 1 hour.