Clear my head

Heather says:

I’ve been pretty sick this week and I need something to clear my head. Tomorrow I’ll be preparing a pot of Albondigas. This is my family’s version of the spicy Mexican meatball soup. The meatballs are a little tedious, but if you crank your radio or bribe your kids or spouse into assisting it goes quickly. Warning, if you don’t like cilantro, this is not the soup for you.

Meatballs:

• 2lbs lean ground beef
• 1 small can diced green chilies
• 1/2 bunch green onions - chopped
• 2 cloves garlic - minced or pressed
• 1/2 bunch cilantro - chopped
• 1/4 cup rice
• 1 egg
• salt/pepper/hot sauce to taste

Preheat oven to 400˚. Combine all ingredients by hand and roll into 1″ meatballs, bake on a cookie sheet for 10 - 12 minutes. Place on a papertowel to absorb grease. Set aside.

Broth:

• 2qts water
• 2 - 3 tablespoons beef base (or use two cans beef broth and reduce water by 1 qt)
• 1 clove garlic minced
• 1 small can diced green chilies
• 2 cans diced tomatoes (feel free to use fresh, in season)
• 1/2 bunch green onions -chopped
• 1/2 bunch cilantro - chopped
• 1/4 cup rice
• salt/pepper/hot sauce to taste

Bring water, beef base, garlic, chilies, and tomatoes to a roiling boil. Add meatballs and rice. Reduce the heat and simmer until the rice is soft. Add cilantro, green onions, and season to taste, simmering for an additional 10 minutes to allow the flavors to combine.

Serve hot with fresh, warm flour tortillas.

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