Meatball Soup (Sopa De Albondigas) - cooking recipe

Ingredients

2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
4 whole cloves
1 (3 inch) cinnamon sticks, broken
1/2 cup uncooked long-grain white rice
2 tablespoons grated fresh onions
3/4 teaspoon salt, divided
1 lb ground round
1 large egg white
1 garlic clove, minced
cooking spray
3 cups chopped green cabbage
2 cups chopped onions
1 cup sliced carrot
1/2 cup chopped celery
1 tablespoon chili powder
1 1/2 tablespoons drained chopped chipotle chiles in adobo
2 (14 ounce) cans reduced-sodium fat-free chicken broth
1 (14 1/2 ounce) can whole fire-roasted tomatoes, undrained and chopped
1 1/2 cups cubed peeled baking potatoes

Preparation

Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.
Combine 2 teaspoons of cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs.
Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 teasoon salt, broth, and tomatoes, bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered over medium heat 20 minutes or until potato is tender.