Trina Alaniz Recipe

By Trina Alaniz bagma

5-6, according to serving portions.
Prep Time:
Cook Time:
Stove Top

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!


1-11/2 lb
ground beef (low fat)
1 medium
1/2-3/4 tsp
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
carrots, cut 2 1/2 inch. long

Directions Step-By-Step

Place water to boil in a medium sized pan
with the exception of the saved items.
Mix all of the above together (except water) in a medium bowl.
Mix well. mixture will be sticky.
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.
After all meat is in the water, keep heat on high to bring back to boiling point, then lower heat to simmer and add: balance of tomato sauce, sprigs of cilantro and mint.
Add: garlic salt, salt, and black pepper to your taste.
Simmer approx. 20 min.
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.
Add carrots and potatoes.
When carrots and potatoes are done so is the rice.
I am very picky about the Mexican food I eat. I cook all of mine and I prefer to cook from scratch, I guess I am old school lol. This recipe is one of the best I have ever tasted, I hope you will try it too, you might surprise yourself. It healthy and low fat. Enjoy!
Note: The meat should end up being very soft, but the meatball should not be disintegrating.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy

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Jacque Hodges Jacquehodges
Nov 16, 2013
Made this last weekend and it was delicious as is. Would not change a thing and will be fixing it often.
Jacque Hodges Jacquehodges
Nov 9, 2013
Trying this today. We get good Albondigas from a local Mexican restaurant that we've been going to for 50 years but thought I'd like to try making my own for a switch. I'll let you know how it compares. Sounds good!
Trina Alaniz bagma
Aug 13, 2012
Glenda, I am happy you liked my recipe and thank you for rating it. :)
Glenda Purvis photolady63
Aug 9, 2012
I added also added some zucchini, and my daughter was jonesing for some fresh corn so we added that. Delicious!
Trina Alaniz bagma
Feb 18, 2012
Judy, I am so glad you liked the soup, thank you for letting me know. Could you please rate it.