Sopa De Albóndigas (Colombian-Style Meatball Soup) Recipe

• 1 small bunch cilantro, divided
• 1 1/2 quarts
• or store-bought low-sodium chicken stock
• 2 tablespoons Worcestershire sauce, plus more to taste
• Kosher salt
• 1 tablespoon extra-virgin olive oil
• 1/2 small onion, finely chopped
• 1 Roma tomato, finely chopped
• 1 large russet potato (about 8 ounces), peeled and cut into thin matchsticks with a
• 2 cups vegetable or canola oil
• 2 slices white bread, crusts removed, roughly torn (about 1 ounce)
• 1 large egg
• 2 tablespoons heavy cream
• 3/4 pound ground beef chuck
• 2 tablespoons chopped capers

1. Pick 1/2 cup cilantro leaves and set aside. Combine broth, remaining cilantro stems and leaves, and Worcestershire sauce in a large saucepan and bring to a boil. Season to taste with salt and more Worcestershire sauce. Reduce heat to lowest setting, cover, and keep warm.
2. Heat olive oil over medium heat in a small saucepan. Add onion and cook, stirring, until softened but not browned, about 5 minutes. Add tomato, cover with water, bring to a simmer and cook, stirring occasionally, until completely soft and reduced to a thick puree, about 10 minutes. Season to taste with salt. Transfer to a wide, shallow bowl and place in refrigerator.
3. Rinse sliced potatoes under cold running water until liquid runs clear. Transfer to a kitchen towel or paper towels and dry thoroughly. Heat vegetable oil in a medium saucepan over high heat until shimmering. Add half of potato sticks and cook, stirring, until crisp but not darkly browned, about 5 minutes. Transfer to a paper towel-lined bowl with a wire mesh spider and season with salt. Repeat with second batch of potatoes.
4. Combine bread, egg, and heavy cream in the bowl of a food processor. Process until a smooth paste is formed, about 30 seconds. Add beef, capers, and a 1 1/2 teaspoons of kosher salt and process until completely smooth and homogenous, about 2 minutes. Add onion and tomato mixture and process until smooth, about 30 seconds longer. With wet hands, form mixture into 3/4-inch balls (you should have about 24 balls).
5. Remove cilantro from pot of stock and discard. Add meatballs and cook until they float and a meatball cut in half is no longer pink in the center, about 4 minutes. Use a slotted spoon or wire mesh spider to transfer meatballs to a bowl. Skim fat from top of soup and pour soup through a fine mesh strainer into a clean pot. Serve immediately, dividing meatballs between warmed serving bowls, ladling soup on top, topping with fried potatoes and remaining picked cilantro leaves.

cilantro, chicken, worcestershire sauce, kosher salt, extravirgin olive oil, onion, tomato, russet potato, vegetable, white bread, egg, heavy cream, ground beef, capers

Taken from www.seriouseats.com/recipes/2015/01/sopa-de-albondiga-colombian-meatball-soup-recipe.html (may not work)