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Soups & Stews >  Mexico >  Albondigas >

 

Albondigas

Meatball Soup

• 2 TBS olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 3 QTS chicken or beef stock

• 1/2 C tomato sauce

• 1/2 LB string beans (ends & strings removed), cut into 1" pieces

• 2 carrots, peeled & sliced

• 1/3 C white rice

• 1 LB ground beef

• 1/4 C fresh mint leaves, chopped

• 1/4 C fresh parsley, chopped

• 1 egg

• Dash of cayenne pepper (optional)

• 1 C fresh or frozen peas

• 1 tsp. oregano

• Salt & black pepper to taste

• 1/2 C fresh cilantro, chopped (for garnish)

Heat olive oil in a large cooking pot over medium heat. Add onion and cook until tender, about five minutes. Add the garlic and cook for another minute. Add broth and tomato sauce. Bring to a boil; reduce heat to simmer. Add carrots and string beans. To prepare meatballs, mix uncooked white rice into ground beef in a bowl. Add chopped mint and parsley, salt and black pepper. Mix in egg. Form meat mixture into 1-inch meatballs. Add meatballs to the soup, one at a time. Cover and simmer for about thirty minutes, stirring occasionally. Add peas, oregano and more salt and black pepper if desired. Sprinkle with a dash of cayenne pepper (optional). Garnish with chopped cilantro and serve.

 

Similar recipes:

• Dawood Basha (Syrian Meatballs)

• Kefta Mkaouara (Moroccan Meatball, Tomato & Egg Tajine)

• Kifta Lil Atfaal (Libyan cinnamon meatballs)

• Kneidlach (Jewish Matzo Ball Soup)

• Meatball Stew (Canada)

• Minestra Maritata (Italian Wedding Soup)

• Oshe Anor (Iranian meatball soup)

• Shorbat Rumman (Iraqi meatball & pomegranate soup)

Related Link:

Food Fare Culinary Collection: Mexican Cantina

 

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