Sopa de Orejas (Colombian Rice fritters Soup)

Ingredients

• 1 teaspoon achiote 
• 10 cups beef broth 
• 2  carrots peeled sliced
• 2 cups rice white cooked
• 2  eggs beaten
• 0.3 cup cilantro leaves fresh finely chopped
• 6  garlic cloves crushed
• 1 teaspoon ground cumin 
• 2 teaspoons ground cumin 
• 0.5 cup milk 
• 1 tablespoon olive oil 
• 3 large potatoes diced peeled
• 6 servings salt and pepper 
• 3  scallions chopped
• 6 servings vegetable oil for frying
• 1  onion diced white

Equipment

• food processor
• bowl
• frying pan
• paper towels
• pot

Directions

1. Heat the oil over medium heat in a large pot, add the onions, scallions, garlic cumin, achiote, cilantro, salt and pepper.
2. Place the rice in the food processor and process for about 2 minutes.
3. Mix well, the rice, milk, eggs, sazon goya, cumin, salt and pepper in a medium bowl.
4. Pour oil to a depth of 2 inches in a skillet. Drop the rice mixture by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once.
5. Drain on paper towels. Set aside.
6. Add the fritters to the soup and cook for 12 minutes more.
7. Add fresh cilantro and serve warm with rice and avocado on the side.