It took a bit of effort to triple this recipe, simply because I felt like my husband and I were working in a soup kitchen. However, the soup was done in little more than an hour with fantastic results. It's a bit spicy, but it also has unique flavors due to some of the Mexican spices.
Sopa de Albóndigas (Meatball Soup)
2 tsp. coriander seeds
1 ½ tsp. cumin seeds
4 whole cloves
1 (3-inch) cinnamon stick, broken
½ cup uncooked long-grain white rice
2 Tbsp. grated fresh onion
½ tsp. salt
1 lb. ground round
1 large egg white, lightly beaten
1 garlic clove, minced
Cooking spray
3 cups chopped green cabbage
2 cups chopped onion
1 cup carrot
½ cup chopped celery
1 Tbsp. chili powder
1 ½ Tbsp. drained, chopped chipotle chili in adobo sauce
1/4 tsp. salt
2 (14-oz.) cans fat-free, less-sodium chicken broth
1 (14.5-oz.) can fire-roasted tomatoes
1 ½ cups cubed peeled baking potato
Cook coriander and cumin seeds in large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place toasted spices, cloves and cinnamon in a spice or coffee grinder, and process until finely ground.
Combine 2 tsp. cinnamon mixture, rice, and next 5 ingredients in a large bowl. Set remaining cinnamon mixture aside. Shape beef mixture into 24 1-inch meatballs.