Albondiga Soup

Soup:

• 1 tbsp Mongolian Fire oil
• 1 small Maui (or sweet) onion, finely minced
• 3 minced garlic gloves
• 1/2 tsp ground cumin
• 1/2 tsp oregano
• 6 cups beef stock
• 1 can diced tomatoes
• 2 chipotle chiles (seeded and chopped) & a spoonful (or 2) of adobo sauce
• 1 (or 2 if small) yukon gold potatoes; peeled and cubed
• 2 carrots; grated
• a dash of smoked habanero flakes (or your favorite chile)
• Salt and pepper, to taste
• 2 cups cooked rice

Albondigas:

• 1/2 lb ground beef
• 1/4 lb ground pork or Italian sausage
• 1 egg
• 1 clove garlic; minced
• 3 tbsp rice; uncooked
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp oregano

In a large heavy saucepan or stockpot, heat the oil, and saute the onion, garlic, cumin, and oregano until the vegetables are softened. Pour in the stock, and add the tomatoes, chipotle, potato, carrots, and salt. Simmer soup while you form the albondigas.

In a bowl, combine all the meatball ingredients and mix well. Form the mixture into small balls, about 1/4" to 1/2" in diameter.

Chill meatballs for about 3 hours. Simmer soup (covered during this time, stirring occasionally).

In a large saucepan, bring to a boil enough water to cover the meatballs, and add them. Boil for about 5 minutes and drain. Add the albondigas. Continue simmering the soup 30 minutes.

Spoon the soup over cooked rice in a bowl. We like to grate romano or parmesan cheese on top.