Sopa de Albondigas - Mexican Meatball Soup Recipe

Name: Sopa de Albondigas - Mexican Meatball Soup Recipe
Ingredients: *MEATBALLS*; 23 grams dry rice (white long grain, dry, 2 tablespoons); 6 ounces ground pork; 12 ounces ground beef; 1 large egg; 2 sprigs fresh mint, chopped; 1 chile serrano (or jalapeno, chopped); 1/2 small white onion, quartered; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cumin; 3/4 teaspoon sea salt; 2 medium (246 grams) tomatoes; 1 chile serrano pepper (or jalapeno, roughly chopped); 2 tablespoons lard (or canola oil); 1 medium white onion (roughly chopped); 1 large garlic clove (quartered); 5 cups beef broth (or chicken broth); 2 medium (156 grams) carrots (peeled and diced); 2 small (346 grams) potatoes (white rose potatoes, peeled and diced); 1/2 cup minced fresh cilantro; 1 avocado, diced; 1/3 white onion, finely diced; 1/4 cup fresh minced cilantro; 190 grams cooked rice (white, cooked, 1 cup)

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This Mexican Meatball Soup is a Jalisco-style take on Sopa de Albondigas. Made with a mix of beef and pork, and garnished with hot cooked rice, diced

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