ALBONDIGAS (MEXICAN MEATBALL SOUP)

Recipe Rating:
 6 Ratings
Serves: 5-6, according to serving portions.
Prep Time:
Cook Time:
Cooking Method: Stove Top

Ingredients

1-11/2 lb ground beef (low fat)
1 medium egg
1/2-3/4 tsp salt
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

The Cook

Trina Alaniz Recipe
x1
Well Seasoned
Visalia, CA (pop. 124,442)
bagma
Member Since Jul 2010
Trina's notes for this recipe:
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!
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Directions

1
Place water to boil in a medium sized pan
2
with the exception of the saved items.
Mix all of the above together (except water) in a medium bowl.
3
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.
4
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.
5
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.
6
Add carrots and potatoes.
When carrots and potatoes are done so is the rice.
7
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!
8
Note: The meat should end up being very soft, but the meatball should not be disintegrating.

About this Recipe

Comments

1-5 of 21 comments

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user Trina Alaniz bagma - Apr 23, 2011
user Bonnie D. Utahn - Apr 23, 2011
I have one posted, too, Trina, but yours is entirely different. I am looking forward to trying it!♥
user 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.
user Joanne Bellezza-Loughlin Joannebl - Apr 23, 2011
Trina, this sounds so good. I am saving and hope to make soon.
user Joanne Bellezza-Loughlin Joannebl - Apr 23, 2011
Joanne Bellezza-Loughlin [Joannebl] has shared this recipe with discussion groups:
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