Albondigas Soup With Cilantro Pesto - cooking recipe

Ingredients

3/4 cup short-grain white rice
1 1/2 cups water
4 tablespoons vegetable oil
2 white onions, diced
1/2 lb ground pork
1/2 lb ground beef
1 egg
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1 garlic clove, minced
1 zucchini, diced
2 carrots, peeled and diced
2 ripe tomatoes, peeled, seeded and diced
6 cups chicken broth
For the Cilantro Pesto
1/2 cup coarsely chopped fresh cilantro
1 fresh mint sprig, stemmed and chopped
2 limes, juice of
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon salt

Preparation

Place the rice in a heatproof bowl. Bring the water to a boil and pour it over the rice. Let soak for 40 minutes, then drain; set aside.
Meanwhile, in a saute pan over medium heat, warm 2 tablespoons of the vegetable oil. Add 1 of the diced onions and saute until soft, about 5 minutes. Remove from the heat and let cool.
In a bowl, combine the pork, beef, cooled onion, soaked rice, egg, cumin, oregano, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Using your hands, mix well and form into 1-inch balls.
In a large soup pot over medium heat, warm the remaining 2 tablespoons vegetable oil. Add the remaining diced onion and saute until soft, about 5 minutes. Add the garlic, zucchini, carrots and tomatoes and cook, stirring, until fragrant, about 5 minutes. Add the chicken stock, stir well and bring to a boil. Carefully slip the meatballs into the pot, reduce the heat to low and simmer uncovered until the meatballs are fully cooked, about 45 minutes. Stir in the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
While the soup simmers, make the cilantro pesto: In a mini food processor or a blender, combine the cilantro, mint, lime juice, olive oil, water and salt. Process to a paste.
Ladle the soup into warmed soup bowls and top each serving with a dollop of cilantro pesto. Serve at once.