Albóndigas en Caldillo de Jitomate (Meatballs in Tomato Broth)

Meatballs

• 60 g Long-grain white rice
• 500 g Minced beef

Caldillo de jitomate

• 1 medium Yellow onion
• 3 cloves Garlic
• 800 g Tomato, ripe
• 1 tsp Ground cumin
• 900 ml Beef stock
• 1 piece Lime
• 15 g Fresh coriander

1. Rinse the rice, then cook it in a small saucepan of boiling water for 10 minutes until just tender. Drain well and spread on a plate to cool slightly so it does not warm the mince.
2. Meanwhile, roughly chop the onion and peel the garlic. Roughly chop the tomatoes and cut the lime in half.
3. Blend the tomatoes, onion, garlic and ground cumin until very smooth. If needed, add a small splash of beef stock to help it blend.
4. Tip the blended tomato mixture into a large pot and bring to a gentle simmer over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until it darkens slightly and smells cooked rather than raw.
5. In a mixing bowl, combine the minced beef with the cooled rice and 1 tablespoon of finely chopped fresh coriander. Mix until evenly combined, then shape into 16 meatballs.
6. Stir in the beef stock and return the caldillo to a gentle simmer. Lower the heat so the surface barely bubbles.
7. Add the meatballs one by one, spacing them out so they do not stick together. Cover and simmer gently for 18 to 22 minutes, turning the meatballs once halfway, until cooked through and tender.
8. Squeeze in lime juice to taste and stir in most of the remaining coriander. Serve hot with the rest of the coriander scattered over the top.

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