albondigas (mexican meatball soup)
(2 ratings)
This is my mother's Sonoran recipe which has been in the family for years! We have enjoyed it for years and it is very cost effective! Some people add fresh veggies but we never have in our family recipe.
(2 ratings)
yield
5 -6
prep time
15 Min
cook time
45 Min
method
Stove Top
Ingredients For albondigas (mexican meatball soup)
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2 lblean ground beef
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1 cuncooked white rice
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1 bunchfresh cilantro chopped fine
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1/2 cchopped green onion chopped fine
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1 Tbspground cumin
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1 Tbspground oregano
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1 Tbspgarlic paste
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1 can8 oz. mexican tomato sauce (hot)
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10 cwater
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salt and pepper to taste
How To Make albondigas (mexican meatball soup)
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1Take medium bowl and mix together using only half first 7 ingredients (except meat, use all of that)until blended thoroughly -
2Start assembling the meat balls making 2in. meatballs until finished with mixture. place to the side.
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3Using a large dutch oven or soup pot, mix water, tomato sauce and the remaining ingredients minus the remaining 1/2 cup of rice over medium heat. When the broth starts boiling, put remaining rice and all of the meatballs dropping them in the broth one at a time spacing them away from each other, DO NOT STIR THEM IN. Keep soup at a simmering boil until rice is cooked in both broth and meatballs. serve with soft corn tortillas and additional cilantro if desired.
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4Serve with tortillas and avocado for garnish!
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