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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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