Hi, I am Kate. Today, I’m gonna show you how to prepare mexican albondigas (meatball soup) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mexican Albondigas (Meatball Soup) Recipe
Mexican Albondigas (Meatball Soup) is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Mexican Albondigas (Meatball Soup) is something which I have loved my entire 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 can achieve it.
The ingredients needed to make Mexican Albondigas (Meatball Soup):
- Get 2 lbs ground beef
- Get 4 Russet potatoes (cubed)
- Get 1 1/2 cup rice
- Make ready 2-3 carrots (sliced)
- Take 2 eggs
- Prepare 1 oregano, salt & pepper
- Make ready 1 garlic clove
- Get 4 cups chicken stock
- Make ready 4 cups water
- Make ready 3-4 roma tomatos
- Prepare 1 tbsp olive oil
- Get 1 medium yellow onion (minced)
Steps 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!
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