Albondigas
This is my gramother’s recipe and is a family favorite. Albondigas are meatballs and this meatball soup is the best version I have ever tried. My grandmother (Mah) was an amazing cook. She modified this recipe as we grew up and honestly it only got better. The aroma of the onions and tomatoes sautéing is wonderful. Then when the meatballs start cooking you can smell the mint… I’m getting hungry just talking about it. Seems weird to add mint (herba buena) to the meatballs but it is very important. If you like a little spice, add the jalapeños. If you don’t, don’t add them. Same goes with the cilantro. I know some people don’t like it. Cilantro is not a must in this recipe. I love it, so I always add it.
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Ingredients
Adjust Servings
| 1Lb Ground beef | |
| 1/4Lb Lean Ground Pork (You can skip or and use 1.25 Lb beef, turkey also works.) | |
| 2 Eggs | |
| about 10 fresh or 1/2tsp Mint | |
| 1tsp Oregano | |
| 1/4Cup uncooked rice | |
| 1tsp Salt | |
| 2 cloves Garlic chopped | |
| 1/2 Onion chopped | |
| 1 Tomato chopped |
Soup Ingredients
| 1Tbs Olive oil | |
| 1/2bunch Cilantro | |
| 2Jalapeños sliced in half | |
| 4Oz tomato sauce (reserve tower half of can for your rice.) | |
| 1handful uncooked rice | |
| 3 Zucchini chopped | |
| 3 Carrots chopped | |
| 2 Potatoes peeled and chopped | |
| 10 Cups Water or enough to fill the pot up to the handles |
Directions
1.
Meatballs
Put all your meatball ingredients in a bowl and mix well with your hands. Form small to medium sized meatballs. Smaller meatballs cook faster. I make mine about 1 inch in diameter. Leave them in the bowl and set them aside.
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2.
Lets make Mexican soup!
Warm oil in a deep soup pot and add onions and tomatoes. Sauté until you smell all the smells :) about 5 minutes. Add the tomato sauce and stir. Add water to fill pot about half way.Turn the heat up to hot and add carrots and potatoes. When the water starts to boil turn the heat down to medium high and add zucchini, cilantro, jalapeños, rice and meatballs. The water should boil lightly, the water should not be jumping out of the pot. Let boil for about 45 minutes. If it needs more water, add more water. The water tends to boil off. Add salt to taste toward end of cooking after the meatballs are done. If you do not use pork or turkey they can boil for less time.
Serve over Mexican rice
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