adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Albondigas Soup (Mexican Meatball Soup)
Albondigas Soup (Mexican Meatball Soup)
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Mexican meatball soup with green beans, onions, and flavorful chicken stock. A beloved family favorite!
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 large onion
  • 1 large garlic clove
  • 2 quarts chicken stock or beef stock
  • 1 quart water
  • 1/2 cup tomato sauce
  • 1/2 pound green beans
  • 1/3 cup white rice
  • 1 pound ground beef
  • 1/4 cup chopped spearmint leaves
  • 1/4 cup chopped parsley
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 dash cayenne
  • 1 1/2 cups frozen peas
  • 1 teaspoon of dried oregano
  • Salt and pepper
  • 1/2 cup chopped fresh cilantro
Instructions:
  • Prepare the soup base by heating oil in a large 5-quart heavy-bottomed pot over medium heat. Sauté the onion until tender for about 5 minutes, then add the garlic and cook for another minute. Pour in the stock, water, and tomato sauce, bring to a boil, and then simmer after adding green beans and carrots.
  • Combine uncooked rice, spearmint leaves, parsley, salt, and pepper with the meat in a large bowl. Mix in the raw egg, then shape into 1-inch meatballs.
  • Gently drop each meatball into the simmering soup. Cover and simmer for 30 minutes. Towards the end of cooking, stir in the peas. Season with oregano, salt, pepper, and cayenne to taste.
  • Serve: Spoon the soup into bowls and sprinkle with freshly chopped cilantro. Enjoy the dish, and if you loved it, please consider leaving a rating and a comment!

Similar Recipes