Albondigas Soup ( Mexican Meatball soup)
By
Charlotte Chaffin
@ladycharia
1
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.
Ingredients
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MEATBALLS
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2 lbground beef
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1 lbpork sausage, mild
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1 ccornmeal
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1/2 cmilk
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2eggs
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1 smallonion, minced
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2 clovegarlic
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2 Tbspcumin ( more or less)
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2 Tbspchili powder(more or less)
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SOUP BASE
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3 boxbeef broth, reduced sodium
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1 can(s)rotelle
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2 can(s)fire roasted tomatoes (diced)
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1onion, chopped
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1 1/2 tspfines herbs (optional)
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1 1/2 tsporegano, dried
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1 dash(es)hot pepper sauce
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1 1/2 crice, cooked
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1 ccilantro, fresh (minced)
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csalt and pepper, to taste
How to Make Albondigas Soup ( Mexican Meatball soup)
- To 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.
- To 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.
