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Sopa De Albóndigas (Mexican Meatball Soup)
Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- ½ cup uncooked long-grain rice
- ⅓ cup chopped fresh mint
- 3 garlic cloves, minced
- 1 tablespoon kosher salt
- 1 ½ teaspoons black pepper
- 2 tablespoons olive oil or vegetable oil
- 1 medium yellow onion, peeled and diced (about 1 1/2 cups)
- 4 medium carrots, peeled and cut on an angle into 1/2-inch slices
- 3 medium celery stalks, peeled and cut on an angle into 1/2-inch slices
- 1 large red potato, cut into 1-inch cubes
- Kosher salt and black pepper
- 3 tablespoons tomato paste
- 3 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons dried oregano, preferably Mexican
- 2 teaspoons ground cumin
- 8 cups chicken stock (2 quarts)
- 1 (8-ounce) can tomato sauce
- Crumbled queso fresco, panela or cotija
- 2 avocados, halved lengthwise, pitted and thinly sliced crosswise or diced
- Mini sweet peppers, thinly sliced into rounds
- Serrano and habanero chiles, very thinly sliced
- Small fresh cilantro sprigs or chopped fresh cilantro
- Lime wedges, for squeezing
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