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Meatball and Olive Stew (Albondigas Verdes)
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Savory meatballs in flavorful tomatillo broth, a Mexican favorite.
Ingredients:
  • 1 pound ground pork
  • 2 tablespoons uncooked white rice
  • 0.5 small onion, minced
  • 2 eggs, beaten
  • 0.25 pound fresh tomatillos, husks removed
  • 2 jalapenos
  • 1.5 small white onions, quartered
  • 1 teaspoon minced garlic
  • 0.5 cup chopped cilantro
  • 8 ounces pitted green olives
  • 1 cup water
  • 3 cups water
  • salt to taste
Instructions:
  • Combine the ground beef, ground pork, white rice, minced onion, and eggs in a large bowl, shaping the mixture into 1-inch meatballs. Set aside.
  • In a saucepan, simmer tomatillos and jalapenos in water until tomatillos soften and turn slightly yellow, around 15 minutes. Drain and blend in a blender with quartered onions, garlic, cilantro, green olives, and 1 cup of water until nearly smooth.
  • In the saucepan used for cooking the tomatillos, heat the oil. Once hot, add the tomatillo sauce and bring to a vigorous boil while stirring. Add 3 cups of water and bring it back to a boil. Season with salt according to your taste.
  • Add the meatballs to the pot and ensure they are fully submerged in water. Cook covered until meatballs are done and the soup thickens, approximately 30 minutes.

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