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Albondigas (Mexican Meatball Soup)

Eunice Huerta
Hearty Meatballs made from ground lean beef and rice; thick slices of selected fresh vegetables such as potatoes, carrots, onions, and an aromatic seasoned broth
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner
Cuisine Mexican

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 1/2 pounds lean ground beef
  • 3 carrots sliced into rounds
  • 2-3 medium potatoes peeled and diced
  • 1 medium onion diced
  • 1 large egg
  • 1/4 cup dry bread crumbs
  • 1/3 cup uncooked long-grain rice
  • 2 tbsp cilantro chopped
  • 1/4 cup mint chopped
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp Mexican oregano
  • 1 serrano or jalapeño seeded and diced
  • 1 can 14.5 oz. diced tomatoes
  • 8 cups vegetable or chicken stock
  • 1/2 cup fresh mint finely chopped (optional)

Instructions
 

  • In a medium bowl, mix together the onion, rice, vegetable oil, cilantro, meat, spices, egg, mint, and bread crumbs.
  • Using wet hands, shape the meat mixture into 20 - 22 meatballs.
  • In a heavy large pot, add carrots, potatoes, vegetable stock, tomato paste, chiles, and diced tomatoes. Bring to boil.
  • Add meatballs to the pot and simmer for 30 minutes, or until meatballs are cooked. Season with salt and pepper to taste.
  • Albondigas meatballs can be ground turkey, ground pork, or ground chicken.
  • Serve with bolillo rolls
  • Makes 6 servings
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