Albondigas (Mexican Meatball Soup)
Beef and rice meatballs simmered in a light broth with tomatoes and vegetables.
servings: 4
total time: 1 hour 30 minutes
recipe by: Frankie
Ingredients
- THE MEATBALLS:
- 1 pound ground beef
- 1 large egg, beaten
- 1/4 cup uncooked long grain rice
- 1 tsp salt
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- THE SOUP:
- 8 cups water
- 1 pound roma tomatoes, chopped
- 1 medium yellow onion, chopped
- 2 medium carrots, cut into 1/4-inch thick slices
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- salt and freshly ground black pepper
- 1 pound baby gold potatoes, halved
Cool Tools For Your Kitchen
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affiliate links to products we use and recommend.
- SEE ON AMAZON
Lodge Enameled Dutch Oven - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
HYQO Wooden Soup Ladle - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Deiss PRO Swivel Vegetable Peeler - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE MORE
Directions
- Mix together all the MEATBALL ingredients until well combined. Use your hands to form the beef mixture into small meatballs about 1-inch in diameter. Cover the meatballs and set aside in the refrigerator until ready to use.
- Stir together the water, tomatoes, onion, carrots, paprika, garlic powder, cumin, 1 tsp salt, and 1/2 tsp black pepper in a large pot and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer, stirring occasionally, for about 15 minutes.
- Add the meatballs and potatoes to the soup and return to a boil over medium-high heat.
- When the soup returns to a boil reduce the heat to medium. Cook, stirring occasionally, until meatballs are cooked through and the potatoes are tender, about 15 minutes.
- Taste the soup and season with additional salt & pepper as needed.
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