Tomatillo Albondigas Soup
http://cookandbemerry.com/tomatillo-albondigas-soup-two-tomatillo-tales/
Serves up to 10
Soup
2 pounds fresh tomatillos, husks removed and washed, cut in half
1 medium onion (8 ounces), peeled and coarsely chopped
7 large garlic cloves, peeled, cut in half
2 small jalapeno peppers, split and seeded (I didn't add these)
½ teaspoon ground cumin
1 tablespoon kosher salt
1/4 teaspoon ground black pepper
5 1/2 cups chicken stock (or three 14oz cans low sodium chicken broth + ½ cup water)
15 sprigs fresh cilantro, tough stems discarded
Meatballs (Albondigas)
1 pound ground beef chuck (20% fat)
1 pound ground pork
1 medium onion (8 ounces), peeled, finely chopped (I used my mini processor)
½ cup cooked white rice
1 large egg
2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
Garnish
Juice of 4 limes (1/2 cup)
Leaves from 10 sprigs fresh cilantro, coarse chopped
1. To prepare the soup: In a large stockpot or dutch oven, over medium-high heat, combine the tomatillos, onion, garlic, jalapeno peppers, cumin, salt, pepper and the chicken stock, and bring to a boil.
2. Reduce the heat and simmer, skimming off any foam that rises to the top, until the tomatillos are tender, about 10 to 15 minutes.
3. Using a colander, strain the vegetables from the broth, reserving both the vegetables and the broth. Puree the tomatillos, onion, garlic and jalapeno peppers in a blender or food processor fitted with a steel blade, adding ½ cup of the reserved broth and about 15 sprigs of cilantro. (This can be done in two or three batches).
4. Return the pureed vegetables and the remaining soup broth to the stockpot and bring to a simmer.
5. To make the meatballs: While the soup broth is simmering, in a large mixing bowl, combine the ground meat with the minced onion, cooked rice, the raw egg, 2 teaspoons kosher salt, ground cumin and ground cloves, and mix gently but thoroughly.
6. Form the meat into 1-inch meatballs. Keep your hands lightly moistened with cold water to prevent the ground meat from sticking. The mixture should yield about 40 walnut-sized, 1-ounce meatballs. Place meatballs in the soup and continue to simmer, about 30 minutes longer. Skim off any foam that rises to the top. Add ½ cup or more water to replace what has evaporated and to adjust the salt level.
7. Place 4 meatballs in each large, warm soup bowl. Ladle about one cup of soup over the meatballs, and squeeze lime juice into each bowl. Sprinkle with chopped cilantro and serve immediately.
