Valerie Butler


Ablondigas Soup otherwise known as Mexican Rice Meatball Soup. This is soo good I can not begin to tell you. The chef of a well known mexican restaurant gave this recipe to my dad. I have since changed quite a few things to make it mine and more to my liking. It is awesome on a very cold day or anytime and can be served with flour tortillas.

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45 Min


45 Min


large onion, minced
6 to 8
green chiles, roasted, peeled & diced
2 clove
garlic, minced
large potatoes, cut up small
1 - 2 c
tomatoes, peeled & diced small
salt & pepper to taste
1 - 3
stalks celery, cut up small
2 to 6
carrots cut up small, i like lots
3 qt
beef stock
1/4 c
vegetable oil
1 c
rice, maybe a little more for meatballs

Directions Step-By-Step

Fry minced onion and garlic in oil, ( I usually do this in a stock pot or a dutch oven.) add tomatoes and beef stock. Heat. Add the rest of the ingredients and cook over fairly low heat for 15 to 20 minutes.


1 lb. ground beef 1/2 t. pepper
1 lb. ground pork bread crumbs
1/2 c. raw rice 1 egg, slightly beaten
1 1/2 t. salt

Put the ingredients for the meatballs together in a large bowl and mix with hands till well blended. Shape into little balls, not too small, but not too large, give or take about the size of a golf ball or a hair smaller. Drop meatballs into your now boiling broth, carefully. Turn to a low heat when all meatballs are added and cover tightly. Cook for 30 to 45 minutes. Your soup is now ready to serve. Can be served with crackers, but best with flour tortillas.

About this Recipe

Course/Dish: Beef Soups
Hashtags: #Meatballs, #vegetables