Trina Alaniz Recipe

By Trina Alaniz bagma

5-6, according to serving portions.
30 Min
45 Min
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!

pinch tips: Basic Knife Skills


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

You May Also Like:


Bonnie D. Utahn
Apr 23, 2011
I have one posted, too, Trina, but yours is entirely different. I am looking forward to trying it!♥
Trina Alaniz bagma
Apr 23, 2011
Wonderful, I hope you do try it, it is not hot at all, it has a wonderful taste to it, not too heavy, and of course as all soups it tastes even better the next day, yum. Let me know when you do try it. blessings.
Joanne Bellezza-Loughlin Joannebl
Apr 23, 2011
Trina, this sounds so good. I am saving and hope to make soon.
Apr 23, 2011 - Joanne Bellezza-Loughlin shared this recipe with discussion groups: Genealogy of Recipes International Flair
Trina Alaniz bagma
Apr 24, 2011
Joanne, this recipe is really good, can't say enough about it, cause I just love these, let me know how they come out for you. Enjoy.
Joanne Bellezza-Loughlin Joannebl
Apr 24, 2011
I sure will, Trina.
Helen Shirkey wroteacookbook
May 27, 2011
I also have a recipe for Albondigas Soup. When I add the Potatoes and Carrots I also add Zucchine, cut it in about 1 inch slices and put it in the pot about halfway through cooking. I am also going to try your recipe. This is the first time I have seen this posted. Thanks
Trina Alaniz bagma
May 28, 2011
Helen, I am glad that you are going to try this recipe. Yes some people add zucchini and or corn on the cob, and it is good but it changes the flavor, and the flavor on this recipe is wonderful, it all depends on the persons personal taste. I hope you do try it and let me know how you like it. Blessings
Isabel Vela christinabel
Aug 12, 2011
Thanks for the recipe! I LOVE albondigas. I have had them in Mexico and in Laredo, Texas (almost Mexico, LOL !) Can't wait to try these :)
Trina Alaniz bagma
Aug 20, 2011
You are welcomed Isabel, I hope you do try these, cause if you already like albondigas, I am sure you are going to love these. Let me know how they come out for you. Blesings.
Dec 2, 2011 - Karla Everett shared this recipe with discussion group: Rice is Nice Group
Marcelle Maggio starbucky
Feb 14, 2012
Can't wait to try this recipe. I moved back to NJ after living in Calif. many many years. I sure miss the great mexican food that you can only get in California. We love this soup.
Judy Mathena-Fishell JazzyJude
Feb 15, 2012
I've made this soup and it's a HIT at my camping group. Since we had a smaller group at the end of our long trip, I doubled the recipe to serve 10 people...PERFECT! I did add a 1/2 cup of diced zucchini, and it was good. THANK YOU for this wonderful soup!