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
- 2 lb
- ground beef
- 1 lb
- pork sausage, mild
- 1 c
- cornmeal
- 1/2 c
- milk
- 2
- eggs
- 1 small
- onion, minced
- 2 clove
- garlic
- 2 Tbsp
- cumin ( more or less)
- 2 Tbsp
- chili powder(more or less)
- 3 box
- beef broth, reduced sodium
- 1 can(s)
- rotelle
- 2 can(s)
- fire roasted tomatoes (diced)
- 1
- onion, chopped
- 1 1/2 tsp
- fines herbs (optional)
- 1 1/2 tsp
- oregano, dried
- 1 dash(es)
- hot pepper sauce
- 1 1/2 c
- rice, cooked
- 1 c
- cilantro, fresh (minced)
- c
- salt and pepper, to taste
MEATBALLS
SOUP BASE
Step-By-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.
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.
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.
