Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, mexican albondigas (meatball soup). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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 well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mexican Albondigas (Meatball Soup) is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have 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):
- Take 2 lbs ground beef
- Prepare 4 Russet potatoes (cubed)
- Prepare 1 1/2 cup rice
- Prepare 2-3 carrots (sliced)
- Make ready 2 eggs
- Get 1 oregano, salt & pepper
- Get 1 garlic clove
- Get 4 cups chicken stock
- Get 4 cups water
- Take 3-4 roma tomatos
- Get 1 tbsp olive oil
- Make ready 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!
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!
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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