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Albondigas

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

For Meatballs:
3/4 pound hamburger
1/4 cup white rice
1/4 cup minced onion
1/4 cup gf salsa, or pico de gallo
1/2 teaspoon ground cumin
non-aerosol cooking spray

For Soup:
2 corn tortillas, cut into 1/4 inch strips
1 teaspoon vegetable oil
1 cup chopped onion
1 cup chopped seeded poblano chile or 1 4.5 ounce can chopped green chiles
4 garlic cloves, minced
1/2 cup pico de gallo
1/2 cup water
1 teaspoon ground cumin
16 ounces gf chicken broth
1 14.5 ounce diced tomatoes, undrained
1/4 cup diced, peeled avocado
1/4 cup chopped fresh cilantro

Directions

Preheat oven to 450 degrees.
To prepare meatballs, combine first 5 ingredients. Shape mixture into 32 meatballs, set aside.

To prepare soup, Place tortilla strips in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450 degrees for 5 minutes or until lightly browned, set aside. Heat the oil in a large saucepan over medium heat. Add 1 cup onion, poblano, and garlic, cook for 5 minutes, stirring occasionally. Stir in 1/2 cup pico de gallo and the next 4 ingredients, through tomatoes, reduce heat and add the meatballs, cook for 30 minutes. Serve soup in individual soup bowls and top with the tortilla strips, diced avocado and chopped cilantro.

Tips

Chef's Knife 8 in. - by Wusthof