May 5, 2014
Author: Traci Des Jardin
Ingredients:
1/2 lb. ground pork (or not!)
1/2 lb. ground beef
1/2-cup Short grain white rice
2 eggs
2 white onions, peeled and diced
1 carrot, peeled and diced
1 clove garlic, finely minced
1/2 lb. tomatoes, blanched, peeled and diced or 12 ounce can peeled and crushed tomatoes
1 medium zucchini, diced
1 bunch cilantro, picked and chopped
3 sprigs mint leaves, chopped
1-teaspoon ground cumin
1-tablespoon dried oregano (preferably Mexican)
4 cups chicken stock
1 tablespoon salt
½ teaspoon pepper
Vegetable oil
Preparation:
Bring to a boil 1 cup of water and pour over the rice, let soak for 20 minutes and then drain. Sweat 1/2 of the onion in scant vegetable oil until soft, let cool and then add to the meat. Add the soaked rice, egg, ½ of the cilantro, ½ of the mint, the cumin, oregano, and salt and pepper to taste. Blend everything together very well and form into 1 inch meatballs.
In a large sauté pan over medium high heat, place two tablespoons of oil into the pan and brown the meatballs lightly, remove from the pan and add the onions, garlic, celery and carrots, sweat slightly and add the tomatoes. Add the chicken stock and bring to a simmer, add the meatballs and the mint. Simmer for about 1 hour, season to taste with salt and pepper, add the zucchini and cook for another 10 minutes, garnish with remaining cilantro and serve.
Posted in Soups and Stews
Tags: cilantro, JCCSF, Meatballs, mint, San Francisco, soup, zucchini