Hi, I’m Clara. Today, I will show you a way to prepare mexican albondigas (meatball soup) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mexican Albondigas (Meatball Soup) Recipe
Mexican Albondigas (Meatball Soup) is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Mexican Albondigas (Meatball Soup) is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to 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):
- Make ready 2 lbs ground beef
- Make ready 4 Russet potatoes (cubed)
- Make ready 1 1/2 cup rice
- Get 2-3 carrots (sliced)
- Get 2 eggs
- Make ready 1 oregano, salt pepper
- Make ready 1 garlic clove
- Take 4 cups chicken stock
- Make ready 4 cups water
- Prepare 3-4 roma tomatos
- Get 1 tbsp olive oil
- Make ready 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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