METHOD
In a large, heavy saucepan
or stockpot, warm the oil over medium heat and sauté the onion
and garlic with the oregano and cumin until the onion is softened. Pour
in the stock and add the tomatoes, chipotle, carrots, and salt. (The zucchini
and rice will be added later.) Reduce the heat to medium-low and simmer
the soup for 20 minutes while you form the albóndigas.
In a bowl, combine all
the meatball ingredients and mix well. Form into small balls, about 3/4
inch in diameter. In a large saucepan, bring to a boil enough water to
cover the meatballs and add them . Boil for 3 to 4 minutes to eliminate
some of the grease. Drain the albóndigas, along whith the reserved
zucchini and rice, to the soup. Continue simmering for 30 minutes.
Ladle the soup into bowls
and top with generous sprinklings of cilantro and mint before serving.
Serves: 6
"Some cooks replace the rice
in the soup with a handful of macaroni, while others add more rice by
using it as the binding for the meatballs rather than the tortilla crumbs.
Masa harina is another popular binding agent, and north of the border
you find advocates for cornmeal and breadcrumbs. California variations
sometimes call for forming the albóndigas around pitted green olives,
or using ground chicken instead of beef." From The Border Cookbook.
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Reprinted with permission
from ©1995 Cheryl Alters Jamison and Bill Jamison, The Border
Cookbook, published by Harvard Common Press back
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