Pork Albondigas Soup
Thanks to the spicy and herby pork meatballs tucked into an otherwise vegetable-heavy soup, this meal is as satisfying as it is nutritious.
Servings
Produce
Kale (Organic)
4 2 oz
Carrot (Organic)
6 3 oz
Cilantro (Organic)
0.5 0.25 oz
Sweet Corn
2 1 Whole
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Roma Tomato
3 1.5 Whole
Protein & more
Ground Pork
1 0.5 lb
Basmati rice
1 0.5 cup
Pantry items
Sea salt
To Taste
Olive oil
1 0.5 tablespoon
Spice mix
Black pepper
1 0.5 teaspoon
Chili powder
1 0.5 teaspoon
Smoked paprika
1/2 0.25 tablespoon
Granulated Garlic
1 0.5 teaspoon
Mexican Oregano
1 0.5 teaspoon
Prep ahead (optional)
a. Shuck corn, cut kernels from cob. b. Peel carrots, small dice or half moons. c. Rough chop tomatoes, reserving juices. d. Rough chop cilantro leaves, finely mince stems. e. Mince onion & garlic.
Instructions
1
Prep meatballs:
a. In large mixing bowl, add ground pork, half of onion (mince, reserve other half for soup), 1 clove garlic (mince), cilantro stems (finely mince, reserve leaves), ¾ tsp salt, and albóndigas spice mix.
b. Mix thoroughly; form 1” meatballs. Set aside on plate or baking pan.
2
Meanwhile, cook basmati rice:
a. In medium saucepan over high heat, add 1½ cups water (¾ cup for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Add basmati rice; stir immediately. Cover and return to boiling. Immediately reduce heat to low, cover, and cook until tender, about 15-18 minutes. Remove from heat and fluff with fork.
3
Cook soup:
a. In large soup pot or Dutch oven over medium-high heat, add 2 tsp olive oil. Add meatballs; sear until golden, about 2-3 minutes. Remove and set aside on baking sheet; leave fat in pan.
b. Add remaining onion (mince), remaining garlic (mince), carrots (peel, small dice or half-moons), and corn (shuck, cut kernels from cob); cook until onion is translucent, about 2 minutes.
c. Add tomatoes with juices (rough chop) and 3 cups water (1½ cup for 2-person portion). Stir to combine.
d. Add meatballs; cook at a medium-high simmer for 10-12 minutes. Add baby kale (leave whole) and half of cilantro leaves (rough chop).
4
Serve:
a. Divide basmati rice among bowls. Spoon soup overtop.
b. Garnish with remaining cilantro leaves (rough chop).
Chef's notes
If your family doesn't eat pork, substitute ground beef, chicken, or turkey and follow the recipe as is. The vegetables and rice make this soup hearty enough even without the meatballs if you are cutting back on meat or if you are accommodating for vegetarians.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX