albondigas soup ( mexican meatball soup)
(1 rating)
No Image
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.
(1 rating)
prep time
30 Min
cook time
45 Min
Ingredients For albondigas soup ( mexican meatball soup)
- MEATBALLS
-
2 lbground beef
-
1 lbpork sausage, mild
-
1 ccornmeal
-
1/2 cmilk
-
2eggs
-
1 smonion, minced
-
2 clovegarlic
-
2 Tbspcumin ( more or less)
-
2 Tbspchili powder(more or less)
- SOUP BASE
-
3 boxbeef broth, reduced sodium
-
1 canrotelle
-
2 canfire roasted tomatoes (diced)
-
1onion, chopped
-
1 1/2 tspfines herbs (optional)
-
1 1/2 tsporegano, dried
-
1 dashhot pepper sauce
-
1 1/2 crice, cooked
-
1 ccilantro, fresh (minced)
-
csalt and pepper, to taste
How To Make albondigas soup ( mexican meatball soup)
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Albondigas Soup ( Mexican Meatball soup):
ADVERTISEMENT