How to Make Homemade Mexican Albondigas (Meatball Soup)
Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, How to Make Any-night-of-the-week Mexican Albondigas (Meatball Soup). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Mexican Albondigas (Meatball Soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican Albondigas (Meatball Soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mexican Albondigas (Meatball Soup) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mexican Albondigas (Meatball Soup) estimated approx 1 mins.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Mexican Albondigas (Meatball Soup) using 12 ingredients and 6 steps. Here is how you can achieve that.
A favorite in my house and very filling!
Ingredients and spices that need to be Prepare to make Mexican Albondigas (Meatball Soup):
- 2 lbs ground beef
- 4 Russet potatoes (cubed)
- 1 1/2 cup rice
- 2-3 carrots (sliced)
- 2 eggs
- 1 oregano, salt & pepper
- 1 garlic clove
- 4 cups chicken stock
- 4 cups water
- 3-4 roma tomatos
- 1 tbsp olive oil
- 1 medium yellow onion (minced)
Instructions 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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