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

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, mexican albondigas (meatball soup). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mexican Albondigas (Meatball Soup) is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Mexican Albondigas (Meatball Soup) is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. 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):
  1. Prepare 2 lbs ground beef
  2. Get 4 Russet potatoes (cubed)
  3. Take 1 1/2 cup rice
  4. Get 2-3 carrots (sliced)
  5. Prepare 2 eggs
  6. Get 1 oregano, salt & pepper
  7. Prepare 1 garlic clove
  8. Prepare 4 cups chicken stock
  9. Take 4 cups water
  10. Make ready 3-4 roma tomatos
  11. Prepare 1 tbsp olive oil
  12. Take 1 medium yellow onion (minced)
Steps 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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