Albondigas Soup With Cilantro Pesto

• short-grain white rice↗3⁄4 cup
• water↗1 1⁄2 cups
• vegetable oil↗4 tablespoons
• white onions, diced↗2
• ground pork↗1⁄2 lb
• ground beef↗1⁄2 lb
• egg↗1
• ground cumin↗1 teaspoon
• dried oregano↗1 teaspoon
• salt↗1 1⁄2 teaspoons
• fresh ground pepper↗1 teaspoon
• garlic clove, minced↗1
• zucchini, diced1
• carrots, peeled and diced↗2
• ripe tomatoes, peeled, seeded and diced↗2
• cups chicken broth↗6
• For the Cilantro Pesto
• cup coarsely chopped fresh cilantro1⁄2
• fresh mint sprig, stemmed and chopped↗1
• limes, juice of↗2
• tablespoons olive oil↗2
• tablespoons water↗2
• teaspoon salt↗1⁄2

Step-by-step instructions

1. 1

   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.

2. 2

   Meanwhile, in a sauté pan over medium heat, warm 2 tablespoons of the vegetable oil. Add 1 of the diced onions and sauté until soft, about 5 minutes. Remove from the heat and let cool.

3. 3

   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.

4. 4

   In a large soup pot over medium heat, warm the remaining 2 tablespoons vegetable oil. Add the remaining diced onion and sauté 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.

5. 5

   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.

6. 6

   Ladle the soup into warmed soup bowls and top each serving with a dollop of cilantro pesto. Serve at once.