Mexican recipes
Albondigas soup (Mexican meatballs soup)
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90 min
Serves 6 - 8
Mexican
Ingredients
- For the soup For the soup
- 2 tbsp olive oil 30 ml olive oil
- 1 large onion, chopped 1 large onion, chopped
- 1 large garlic clove, minced 1 large garlic clove, minced
- 1/2 cup tomato sauce 120 ml tomato sauce
- 3 quart chicken or beef stock 2.84 l chicken or beef stock
- 2 carrots, sliced 2 carrots, sliced
- 1/2 lb string beans (cut into 1 inch pieces) 225 g string beans (cut into 1 inch pieces)
- For the meatballs For the meatballs
- 1 lb ground beef 455 g ground beef
- 1/3 cup white rice (uncooked) 80 ml white rice (uncooked)
- 1 raw egg 1 raw egg
- 1/2 cup chopped fresh mint leaves 120 ml chopped fresh mint leaves
- 1 1/2 tsp salt 7.4 ml salt
- 1/4 tsp black pepper 1.2 ml black pepper
- To finish the soup To finish the soup
- 1/1/2 cup frozen peas 1/1/2 cup frozen peas
- A few pinches of dried oregano (to taste) A few pinches of dried oregano (to taste)
- Salt and pepper to taste Salt and pepper to taste
- To garnish To garnish
- 1/2 cup chopped fresh cilantro 120 ml chopped fresh cilantro
Method
Start the soup
In a heavy saucepan over medium heat add the olive oil and heat. Add the onion and minced garlic and saute until tender, for about 5 minutes. Add the tomato sauce and chicken broth mixture. Bring to boil and lower heat to minimum. Add the carrots and the string beans and stir.
Prepare the meatballs
In a large bowl add and rice and ground beef and mix well. Add the mint, parsley and egg and season with salt and pepper. Mix well using your hands until you get a uniform mixture. Form meatballs of about 1 inch in diameter.
Cook the meatballs
Increase the heat to slow boil and add the meatballs, one at a time. Reduce heat to simmer and cover. Cook for about 30 minutes. Add the peas, a few pinches of oregano and cook for 5 minutes more. Taste and adjust with salt and pepper.
Serve garnished with chopped coriander leaves.
In a heavy saucepan over medium heat add the olive oil and heat. Add the onion and minced garlic and saute until tender, for about 5 minutes. Add the tomato sauce and chicken broth mixture. Bring to boil and lower heat to minimum. Add the carrots and the string beans and stir.
Prepare the meatballs
In a large bowl add and rice and ground beef and mix well. Add the mint, parsley and egg and season with salt and pepper. Mix well using your hands until you get a uniform mixture. Form meatballs of about 1 inch in diameter.
Cook the meatballs
Increase the heat to slow boil and add the meatballs, one at a time. Reduce heat to simmer and cover. Cook for about 30 minutes. Add the peas, a few pinches of oregano and cook for 5 minutes more. Taste and adjust with salt and pepper.
Serve garnished with chopped coriander leaves.
Comments (1)
Rachel
Jan 28, 2012
This is the most authentic recipe on the net so far. Thanks for sharing.
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