albondigas
this is a comfort food for sure. Mexican meatball soup with vegies in a flavorful broth. I like to serve it with mexican rice and tortillas and avacado slices on top and maybe a bit more chopped cilantro.
prep time
cook time
method
Stove Top
yield
Ingredients
- 1 pound ground beef
- 3 cups chicken broth
- 1 cup water
- 1/3 cup rice
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- - salt and pepper
- 1/2 can tomato sauce
- 1 stalk celery
- 2 - carrots
- 1 can green beans/ drained
- - cilantro, fresh
- 1 - egg
- 2 tablespoons diced onions
- 1 clove garlic
How To Make albondigas
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Step 1first make meatballs in large bowl. mix beef with rice, egg, paprika, garilc powder , cumin, salt and pepper. Make meatballs and set aside in fridge until ready.
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Step 2In a pot I sauted some onions and garlic in a bit of olive oil. Then add in chicken broth and water you want at least half pot of liquid. Bring to boil then add tomato sauce and meatballs. add some seasonings to your broth salt and pepper not to much , broth has some. then skim off the fat that rises to top.
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Step 3now add in the vegies and a handful of cilantro lower and cover simmer 20 - 30 minutes. serve with slices of avacado and chopped fresh cilantro on top.
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