Albondigas - Mexican Meatball Soup
Servings: 4
Total Time: 2 hours
Ingredients
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
Directions
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.
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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