Name: Albondigas Soup (Mexican Meatball Soup)
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -; 2 large carrots -; 1/3 cup white rice -; 1 pound ground beef -; 1/4 cup chopped spearmint leaves -; 1/4 cup chopped parsley -; 1 egg -; 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Albondigas Soup (Mexican Meatball Soup)

1. 2 tablespoons extra virgin olive oil -

2. 1 large onion -

3. 1 large garlic clove -

4. 2 quarts chicken stock or beef stock -

5. 1 quart water -

6. 1/2 cup tomato sauce -

7. 1/2 pound green beans -

8. 2 large carrots -

9. 1/3 cup white rice -

10. 1 pound ground beef -

11. 1/4 cup chopped spearmint leaves -

12. 1/4 cup chopped parsley -

13. 1 egg -

14. 1 1/2 teaspoon salt -

15. 1/4 teaspoon black pepper -

16. 1 dash cayenne -

17. 1 1/2 cups frozen peas -

18. 1 teaspoon of dried oregano -

19. Salt and pepper -

20. 1/2 cup chopped fresh cilantro -

How to cook deliciously - Albondigas Soup (Mexican Meatball Soup)

1. Stage

Make the soup base: Heat the oil in a large heavy-bottomed pot (5-quart) over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add the stock, water, and tomato sauce. Bring to a boil and reduce the heat to a simmer. Add the green beans and carrots.

2. Stage

Prepare the meatballs: Mix the uncooked rice into the meat on a large bowl, along with the spearmint leaves and parsley, salt, and pepper. Mix in the raw egg. Form mixture into 1-inch meatballs.

3. Stage

Add the meatballs to the soup, let simmer, and add peas: Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of cooking. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

4. Stage

Serve: Ladle into bowls and garnish with chopped fresh cilantro. Did you love the recipe? Give us some stars and leave a comment below! )