Wild Rice Albondigas Soup

Lori McLain, Denton, TX
2023 wild rice recipe contest finalist

    1 egg
    1/3 cup seasoned bread crumbs
    1 tsp fajita seasoning
    ¼ tsp ground black pepper
    1½ tsp kosher salt, divided
    2 cups cooked wild rice, divided
    1 lb lean ground beef
    ½ cup each, diced: onion, celery, carrot, and zucchini
    1 tbsp minced garlic
    1 tbsp canola oil
    2 cups fresh pico de gallo
    ½ cup drained and diced Nopalitos
    6 cups chicken stock
    chopped cilantro, garnish

In large bowl, combine egg, bread crumbs, fajita seasoning, black pepper, 1 tsp salt, 1 cup wild rice, and beef. Use 2 tbsp of mixture to form meatball; repeat. Place meatballs on parchment-lined baking sheet; refrigerate. In large saucepan, sauté onion, celery, carrots, zucchini, garlic, and remaining salt in oil until vegetables soften. Stir in pico, Nopalitos, and stock; bring to boil. Slowly add meatballs while keeping a boil; simmer 8 minutes. Reduce heat and add remaining wild rice; simmer 5 minutes. Garnish.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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