ALBONDIGAS (MEXICAN MEATBALL SOUP)
|Serves:||5-6, according to serving portions.|
|Cooking Method:||Stove Top|
|1-11/2 lb||ground beef (low fat)|
|1 1/2 tsp||garlic salt|
|1 1/2 Tbsp||white flour|
|2 Tbsp||white long grain rice|
|1/4 tsp||black pepper-ground|
|1/2 Tbsp||mexican oregano (crush oregano between both hands)|
|2 Tbsp||fresh cilantro-including stems (save additional 2 sprigs)|
|3 sprig(s)||fresh mint (yerba buena) dice leaves only. save 1 sprig|
|3/4 c||onions-finely diced|
|1/2 medium||fresh tomatoe, finely diced|
|1 can(s)||small tomatoe sauce ( save 3/4 of can)|
|2 qt||boiling water|
|2 medium||potatoes, quartered|
|3||carrots, cut 2 1/2 inch. long|
This recipe was given to me by an elderly lady, who was from the state of Guerrero, Mexico. She often had requests to make the traditional Mexican wedding feast of mole for Mexican weddings and Baptisms in our small town in So. Calif. She was an excellent cook. This recipe is a tribute to her memory.
Albondigas is a traditional soup used in many homes. There are different varieties, depending from what state in Mexico the cook is from. I have tried different recipes, but when I tasted this one, I went bananas, cause it is the best one I have ever tasted, I love it and I know you will really like it, if you try it, serve it with some mexican rice on a side dish and some warm tortillas. Good luck and Enjoy!
Mix all of the above together (except water) in a medium bowl.
start forming meat balls, slightly smaller than a golf ball, between both your hands and drop Drop gently into boiling water. BE CAREFUL NOT TO BURN YOURSELF . DO NOT DROP MEAT BALL HIGH ENOUGH TO SPLASH WATER.
Add: garlic salt, salt, and black pepper to your taste.
test a meat ball by bring one out of pot and cut in 1/2 to test the rice.
Rice must be ALMOST SOFT, NOT SOFT. Place back in pot.
When carrots and potatoes are done so is the rice.