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Albondigas - Mexican Meatball Soup Recipe


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Albondigas - Mexican Meatball Soup

Albondigas - Mexican Meatball Soup recipe

Servings: 4
Total Time: 2 hours
Recipe by: Frankie


for the meatballs:
1/2 lb ground beef
1/2 lb ground pork
1 egg
2 garlic cloves minced
1/3 cup uncooked long grain rice
1/2 tsp salt
1/4 tsp pepper
1 tsp cumin
1/4 cup fresh cilantro chopped
for the soup:
1 medium yellow onion chopped
1 rib celery chopped
1 green bell pepper chopped
8 cups chicken broth
14 oz can of diced tomatoes
1 clove garlic minced
1 tsp dry oregano
1/2 tsp cumin
salt and pepper


1. In a large bowl mix together all the meatball ingredients by hand and form 1 inch meatballs by rolling in the palm of your hand. Should have 20 to 25 meatballs when finished. Cover and refrigerate meatballs for at least 1 hour.

2. In a dutch oven or large pot stir together all the soup ingredients and bring to a boil over medium-high heat. When the soup begins to boil carefully drop in the meatballs.

3. When the soup returns to a boil reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.

4. Salt and pepper soup to taste.

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Albondigas - Mexican Meatball Soup


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