albondigas soup ( mexican meatball soup)
(1 RATING)
This is a family favorite. As with any Soup make it your own. Add carrots,green peppers~Grandma just added what she had on hand from the garden to brighten the soup up in the summer. In the winter it was perfect and a wonderful comfort food. You will notice More or less used~ this is because she used her hands and threw in the spices.
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prep time
30 Min
cook time
45 Min
method
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yield
Ingredients
- MEATBALLS
- 2 pounds ground beef
- 1 pound pork sausage, mild
- 1 cup cornmeal
- 1/2 cup milk
- 2 - eggs
- 1 small onion, minced
- 2 cloves garlic
- 2 tablespoons cumin ( more or less)
- 2 tablespoons chili powder(more or less)
- SOUP BASE
- 3 boxes beef broth, reduced sodium
- 1 can rotelle
- 2 cans fire roasted tomatoes (diced)
- 1 - onion, chopped
- 1 1/2 teaspoons fines herbs (optional)
- 1 1/2 teaspoons oregano, dried
- 1 dash hot pepper sauce
- 1 1/2 cups rice, cooked
- 1 cup cilantro, fresh (minced)
- cup salt and pepper, to taste
How To Make albondigas soup ( mexican meatball soup)
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Step 1To Make Meatballs: In a large bowl, mix together ground beef, sausage, cornmeal, milk, egg, onion, garlic, and herbs until well blended. Shape the mixture into about 3/4-inch balls. If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours.
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Step 2To Make Soup: In large pan, combine broth,rotelle, tomatoes and their liquid, onion, herbs, oregano, and hot pepper, seasoning to taste. Bring to a boil over med heat. Add meatballs; cover and simmer until meatballs are not pink in the center (cut to test), 20 minutes;Add rice. Cover and simmer 5-10 minutes; Stir in the minced cilantro. Ladle into bowls and garnish with cilantro sprigs. Add salt and pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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