Meatball Soup (Sopa De Albondigas)

• 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

1. 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.
2. 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.
3. 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.

coriander seeds, cumin seeds, cloves, cinnamon sticks, longgrain white rice, onions, salt, ground round, egg white, garlic, cooking spray, green cabbage, onions, carrot, celery, chili powder, chicken broth, tomatoes, potatoes

Taken from www.food.com/recipe/meatball-soup-sopa-de-albondigas-130751 (may not work)