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jeri2455 on 1.25.2012
This dish is amazing. I love having a different way to use ground beef. Meatballs are tasty and the broth is rich. Absolutely love it!
Albondigas
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Description
This Mexican meatball soup is perfect on a chilly winter’s day! Easy and inexpensive, this soup is hearty enough to feed a crowd, and makes great leftovers, too!
Ingredients
- FOR THE SOUP:
- 6 cups Water
- 1 cube Beef Bouillon
- ½ teaspoons Onion Powder, Or To Taste
- ½ teaspoons Garlic Powder, Or To Taste
- ½ teaspoons Cumin
- ½ teaspoons Salt, Or To Taste
- 2 cans (8 Oz. Size) Tomato Sauce
- 2 Carrots, Peeled And Diced
- 3 Russet Potatoes, Peeled And Cubed
- ½ cups Long Grain Rice
- FOR THE MEATBALLS:
- 1 pound Ground Beef
- 1 Egg
- ¼ cups Finely Diced Onion
- ½ cups Masa (or Fine Bread Crumbs)
- ¼ cups Chopped Fresh Cilantro
- ¼ teaspoons Garlic Powder
- Salt And Pepper, to taste
- FOR GARNISH:
- Fresh Cilantro, Chopped
- Lime Wedges
Preparation
1. In a large pot over high heat, boil the water. Add bouillon cube, onion powder, garlic powder, cumin and salt. (I usually use about 1/2 teaspoon of each, give or take. I just dump a little in my palm and call it good!)
2. To the boiling broth, add tomato sauce, carrots, potatoes and rice.
3. In a separate bowl, mix all meatball ingredients and shape. Drop meatballs one at a time into the soup pot (I usually do this as I’m making them).
4. Cover and reduce heat to low. Simmer 20 minutes, or until veggies are tender and rice and meatballs are fully cooked. Ladle into bowls and garnish with fresh cilantro and juice from lime wedges.
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jeri2455 on 1.25.2012
Thanks, Jen, for this wonderful recipe. It was a big hit with the family. Sure to become part of my regular repertoire!