Albondigas - My Way

• 1 12 lbs ground beef
• 34 cup onion, finely chopped
• 1 egg, beaten
• 12 cup breadcrumbs
• 2 teaspoons cumin seeds, whole
• 2 teaspoons garlic, granulated
• 2 chipotle chiles in adobo, minced
• 2 teaspoons kosher salt
• 1 onion, finely chopped
• 1 cup celery, finely chopped
• 1 cup brown rice, cooked
• 1 cup sweet corn (1 can)
• 2 teaspoons oregano, dried
• 8 cups beef broth
• 28 ounces tomatoes, crushed
• 12 cup cilantro, chopped

1. Meatballs:.
2. Lightly but thoroughly mix all the ingredients with the ground beef.
3. Form into pecan sized balls & lightly brown in skillet.
4. Place meatballs in refrigeratable (sp?)
5. container large enough to hold meatballs & broth.
6. Deglaze pan with several cups of the beef broth.
7. Pour all the broth over the meatballs.
8. Refrigerate several hours.
9. Soup:.
10. Take chilled beef broth & meatballs from the refrigerator.
11. Remove chilled fat from the top of the broth & discard except for one tablespoon.
12. Saute the onion, celery & oregano in the one tablespoon reserved fat.
13. Add the cooked rice, sweet corn, beef broth & tomatoes.
14. Simmer 30 minutes - adjust seasonings to taste, remove from heat & stir in cilantro.
15. Serve with crispy twisty toasted tortilla strips on top.

ground beef, onion, egg, breadcrumbs, cumin seeds, garlic, chiles, kosher salt, onion, celery, brown rice, sweet corn, oregano, beef broth, tomatoes, cilantro

Taken from www.food.com/recipe/albondigas-my-way-408716 (may not work)