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2 cups russet potato, peeled and cut into 1/2-inch cubes
3 medium carrots, peeled and cut into 1/2-inch pieces
1 large zucchini, peeled and cut into 1/2-inch pieces
2 jalapeño chiles, with stems on and a slit cut from stem to bottom
1/4 cup cilantro, chopped
2 tbsp mint leaves, chopped
Instructions
Step 1: Prepare the Rice and Chicharron
In a small bowl, cover the rice with boiling water and soak for 20 minutes. Drain and set aside.
Place chicharron in a food processor and pulse until it forms fine crumbs. Set aside.
Step 2: Make the Meatballs
In a large bowl, combine the ground pork and ground beef (or use 12 oz of just one type).
In the food processor, add the egg, mint leaves, oregano, salt, pepper, cumin, onion, and garlic. Process until smooth.
Add this mixture to the ground meat, along with the drained rice and ground chicharron. Mix thoroughly with a spatula or hands until well blended.
Divide the meat mixture into 18 meatballs and set them aside on a platter.
See also Hearty Booyah Recipe
Step 3: Make the Broth
Add the tomatoes, onion, and garlic to the food processor and blend until smooth.
In a soup pot or Dutch oven, heat the vegetable oil over medium heat. Add the blended tomato mixture and cook for 5 minutes, stirring occasionally.
Add the chicken or beef broth and salt. Bring to a simmer and cook for another 5 minutes.
Step 4: Cook the Vegetables and Meatballs
Add the potatoes and carrots to the pot, and cook for 8 minutes.
Add the zucchini, jalapeño chiles, meatballs, chopped cilantro, and mint.
Cover the pot, reduce heat to low, and simmer for 20 minutes or until the meatballs are cooked through and the potatoes are tender.
Serving
Serve hot and garnish with extra chopped cilantro, if desired. This hearty Mexican soup is perfect on its own or with a side of warm tortillas.
Enjoy your authentic Mexican Albondigas!
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