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Albondigas (Mexican Meatball Soup)







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Albondigas (Mexican Meatball Soup)

Beef and rice meatballs simmered in a light broth with tomatoes and vegetables.

Albondigas (Mexican Meatball Soup) recipe



servings: 4

total time: 1 hour 30 minutes

recipe by: 

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


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Directions

  1. 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.

  2. 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.

  3. Reduce the heat to medium-low and simmer, stirring occasionally, for about 15 minutes.

  4. Add the meatballs and potatoes to the soup and return to a boil over medium-high heat.

  5. 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.

  6. Taste the soup and season with additional salt & pepper as needed.

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