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MEXICO MARKET {ALBONDIGAS MARKET} 7
Ingredients:
2 tablespoons extra virgin olive oil
1 onion, chopped
1 large garlic, chopped
1 celery, chopped
2 tablespoons cumin, divided Glass
8 chopped fresh coriander
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, optional
1 teaspoon dried oregano
INSTRUCTIONS
1. Prepare the Mexican beef stock: Heat the oil in a large pot or Dutch oven over medium heat. . Add the onion and celery and cook, stirring occasionally, until softened, about 3 minutes. Add minced garlic and cumin and cook for another minute. Add broth, water and tomato sauce. Bring to a boil and reduce heat to simmer. Add green beans.
2. Mix the meat, coriander, salt, pepper, cumin and egg in a large salad bowl. Roll meat mixture into 1-inch cookie cutters.
3. Add the meatballs one by one to the hot soup. Cover the pan and cook for 1/2 hour.
4. Add a few sprigs of thyme and season with salt, pepper and, if desired, paprika.
5. Pour Mexican beef soup into bowls and garnish with chopped coriander.
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