Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mexican albondigas (meatball soup). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Uber Eats is the easy way to get the food you love delivered. Browse Menus & Order From Local Restaurants. Albondigas (Mexican Meatball) Soup The Spanish albondigas variation can be served as an appetizer or main course, often in a tomato sauce. While the Mexican albondigas are commonly served in a soup with a light broth and vegetables like you see here.
Mexican Albondigas (Meatball Soup) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Mexican Albondigas (Meatball Soup) is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook mexican albondigas (meatball soup) using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mexican Albondigas (Meatball Soup):
- Make ready 2 lbs ground beef
- Prepare 4 Russet potatoes (cubed)
- Make ready 1 1/2 cup rice
- Take 2-3 carrots (sliced)
- Get 2 eggs
- Prepare 1 oregano, salt & pepper
- Prepare 1 garlic clove
- Take 4 cups chicken stock
- Take 4 cups water
- Get 3-4 roma tomatos
- Get 1 tbsp olive oil
- Prepare 1 medium yellow onion (minced)
Wesley Avila, the chef of Guerrilla Tacos in Los. This amazing Mexican meatball soup recipe is one of the most delicious soups you will ever try! Meatballs and veggies are simmered in a yummy tomato broth. Once you try it you'll go back for seconds or even thirds!
Instructions to make Mexican Albondigas (Meatball Soup):
- 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.
- Now peel & cube your potatoes, dice your tomatoes, slice your carrots & mince your onion.
- In a large pot put in your olive oil, tomatoes & onion. Cook until translucent.
- 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.
- 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.
- Serve with warmed up corn tortillas & a little bit of lime juice (optional) & ENJOY!
Meatballs and veggies are simmered in a yummy tomato broth. Once you try it you'll go back for seconds or even thirds! It's perfect for the fall and winter months. This Paleo Mexican albondigas meatball soup came about when my friend Jen, who lives in Southern California, wouldn't stop talking about it. Albondiga in Spanish simply means meatball.
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