Albondigas Spicy Mexican Meatball Soup – Anthony Salemme

By Anthony Salemme, contributing chef

Serves 6

Pork meatballs brightened up with fresh mint and lime then topped with corn tortillas and cheddar makes you think of a Caribbean beach vacation.

Albondigas

1 pound ground pork

1 cup cooked rice

2 Tablespoons fresh mint

1 small onion chopped fine

3 garlic cloves, chopped fine

1 egg

2 teaspoons salt

1 teaspoon black pepper

Mix all ingredients together until well combined. With a teaspoon, form small meatballs.

Soup

1 ½ quart beef broth

1 14 ounce can whole tomatoes + juice, crushed with your hands

2 medium onions, cut into thin wedges

4 carrots, peeled and cut thin on the bias

3 garlic cloves, minced fine

1 jalapeño, chopped fine

2 Tablespoons vegetable oil

2 limes, juiced

In a soup pot add the oil, and heat until shiny. Add the onions, garlic, carrots, and jalapeño. Stir occasionally for 7-8 minutes until tender. Add the broth and simmer 15 minutes. Add the meatballs and simmer additional 30 minutes. Just before serving, add the lime juice.

Topping

Corn tortilla chips and grated cheddar

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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com