Mexican Albondigas (Meatball Soup)
Mexican Albondigas (Meatball Soup)

Hello everybody, it’s me again, Bethany, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mexican albondigas (meatball soup). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mexican Albondigas (Meatball Soup) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Mexican Albondigas (Meatball Soup) is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook mexican albondigas (meatball soup) using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mexican Albondigas (Meatball Soup):
  1. Make ready 2 lbs ground beef
  2. Get 4 Russet potatoes (cubed)
  3. Prepare 1 1/2 cup rice
  4. Prepare 2-3 carrots (sliced)
  5. Make ready 2 eggs
  6. Get 1 oregano, salt & pepper
  7. Prepare 1 garlic clove
  8. Make ready 4 cups chicken stock
  9. Take 4 cups water
  10. Make ready 3-4 roma tomatos
  11. Prepare 1 tbsp olive oil
  12. Prepare 1 medium yellow onion (minced)
Instructions to make Mexican Albondigas (Meatball Soup):
  1. In large mixing bowl combine ground beef, 1/2 cup rice, eggs, salt & pepper. Mix together with your hands. Then roll out medium size meatballs, setting them one by one onto wax paper. Once you have used up all the mixture, set aside.
  2. Now peel & cube your potatoes, dice your tomatoes, slice your carrots & mince your onion.
  3. In a large pot put in your olive oil, tomatoes & onion. Cook until translucent.
  4. Now add chicken stock, water, potatoes, carrots, garlic clove & GENTLY place your meatballs in one by one. Cover pot & let it slowly boil for about an hour.
  5. When the meatballs are fully cooked (you'll know because the rice will start to pop out of the meatballs & fluff up) & your veggies are tender, then add oregano & the other cup of rice. Cover again, place on low heat for 10 more mins or until rice is tender.
  6. Serve with warmed up corn tortillas & a little bit of lime juice (optional) & ENJOY!

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