One of our favorites in the winter- Albondigas Locas (crazy meatball) soup . Really warms you up and/or gets your sinuses flowing if you have a stuffy nose from a cold:
For the Meatballs:
-1/2 lb ground bison (or beef)
-1/2 lb ground chorizo
-1 egg, beaten
-4 garlic cloves, minced
-1/2 c. cooked rice
-1/2 c. chopped fresh cilantro
-1/2 tsp salt
-1/4 tsp. pepper
-1 heaping tsp. ground cumin (I love cumin!)
-1/8 tsp ground cayenne pepper
-1/2 tsp sate seasoning (from Penzey’s)
-1/4 c. breadcrumbs (or corn masa)
-Add a little milk if too dry
For the Soup
-32 oz chicken broth
-32 oz beef broth
-1 large onion, chopped
-3 stalks celery, sliced thin
-2 14.5 oz cans diced tomatoes with juices
-1 heaping tsp. ground cumin (did I mention I love cumin?)
-1 tsp. dried oregano
-1 small to medium carrot, grated
1/2 c chopped fresh cilantro, divided in half
-1 large zucchini, or 3 stalks kale, chopped
-1/8 to 1/4 tsp ground cayenne pepper (to taste)
-A cup or 2 of Cooked rice
-Extra broth (for readjusting liquid level if needed), and Better Than Beef (or Chicken) Bullion to taste (about 1.5 tsp or so mixed in 2 cups of both or water). These may or may not be needed. It’s all according to taste and/or if too much liquid has evaporated off while cooking.
1) Make meatballs first. Combine all meatball ingredients in a large bowl and mix thoroughly. Your hands are a better tool for this task instead of a spoon. Use food service-type gloves for less mess on your hands......or whatever gloves you normally wear for soaping.
2) Form mixture into small meatballs (about 1.5” or so. Set aside on a large parchment-lined cookie sheet, covered with plastic wrap.
3) Meanwhile, in a large soup pot, combine broths, onion, celery, tomatoes with their liquid, cumin, oregano, carrot, 1/4 cup of the cilantro, and cayenne. For more flavor, you can sauté the onions, celery and carrots in a little olive oil first in the pot before adding the other ingredients to the pot.
4) Bring to boil, reduce heat and simmer 10 minutes, covered.
5) Drop meatballs into the simmering soup (make sure soup keeps simmering/boiling so meatballs cook properly. Simmer/boil for 10 minutes, covered.
6) Add zucchini or kale and simmer 10 minutes, covered
7) Taste and adjust spices and liquid level. Add the Better Than Bullion and extra water (or broth) if not salty enough and/or more water/broth if too much liquid has escaped. If not spicy enough, add 1/8 to 1/4 tsp more cayenne powder.
8) Add cooked rice and remaining 1/4 c. chopped cilantro
9) Heat through and serve.
IrishLass
[edited to change ' food-safe' gloves to food service gloves]