Albondigas Soup With Cilantro Pesto

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Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each serving produces a wonderfully fresh taste.

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Steps

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Place the rice in a heatproof bowl.

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Bring the water to a boil and pour it over the rice.

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Let soak for 40 minutes , then drain.

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Set aside.

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Meanwhile , in a saut pan over medium heat , warm 2 tablespoons of the vegetable oil.

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Add 1 of the diced onions and saut until soft , about 5 minutes.

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Remove from the heat and let cool.

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In a bowl , combine the pork , beef , cooled onion , soaked rice , egg , cumin , oregano , 3 / 4 teaspoon of the salt and 1 / 2 teaspoon of the pepper.

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Using your hands , mix well and form into 1-inch balls.

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In a large soup pot over medium heat , warm the remaining 2 tablespoons vegetable oil.

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Add the remaining diced onion and saut until soft , about 5 minutes.

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Add the garlic , zucchini , carrots and tomatoes and cook , stirring , until fragrant , about 5 minutes.

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Add the chicken stock , stir well and bring to a boil.

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Carefully slip the meatballs into the pot , reduce the heat to low and simmer uncovered until the meatballs are fully cooked , about 45 m.

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Ingredients

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short-grain white rice, water, vegetable oil, white onions, ground pork, ground beef, egg, ground cumin, dried oregano, salt, fresh ground pepper, garlic clove, zucchini, carrots, tomatoes, chicken broth, fresh cilantro, mint sprig, limes, juice of, olive oil