Meatball Soup (sopa De Albondigas)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 teaspoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 4 whole cloves
• 1 (3 inch) cinnamon sticks, broken
• 1/2 cup uncooked long-grain rice
• 2 tablespoons grated fresh onions
• 3/4 teaspoon salt, divided
• 1 lb ground round
• 1 large egg
• 1 garlic clove, minced
• cooking spray
• 3 cups chopped green cabbage
• 2 cups chopped onions
• 1 cup sliced carrot
• 1/2 cup chopped celery
• 1 tablespoon chili powder
• 1 1/2 tablespoons drained chopped chipotle chiles in adobo
• 2 (14 ounce) cans reduced-sodium fat-free chicken broth
• 1 (14 1/2 ounce) can whole fire-roasted tomatoes, undrained and chopped
• 1 1/2 cups cubed peeled baking potatoes

Recipe

• 1 cook the coriander seeds and the cumin seeds in a large dutch oven over medium heat 1 minute or until toasted and fragrant. place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.
• 2 combine 2 teaspoons of cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg , and garlic in a large bowl; set remaining cinnamon mixture aside. shape beef mixture into 24 (1-inch) meatballs.
• 3 heat pan over medium heat. coat pan with cooking spray. add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. stir in 1/4 teasoon salt, broth, and tomatoes, bring to a boil. reduce heat to simmer. add meatballs; cover and cook 15 minutes. add potato; cook, uncovered over medium heat 20 minutes or until potato is tender.