Albondiga Soup Recipe (Mexican Meatball Magic)

by Anne Carter

New Recipe

PREP TIME - 30minutes COOK TIME - 15minutes  ASSEMBLING TIME - 10minutes TOTAL TIME - 55minutes   COURSE - Side Dish CUISINE - Mexican CALORIES - 200 kcal

Special Albondiga Soup Recipe

– Large heavy-bottomed pot (5-quart) – Mixing Bowl – Ladle – Cooking Spoon – Cutting Board and Knife


– 2 tbsp  extra virgin olive oil – 1 clove garlic, minced – 1 onion, chopped – 8 cups chicken or vegetable stock – 2 cups water – 1 cup tomato sauce – 1 cup green beans, chopped – 1 cup carrots, chopped


 – 1 pound ground meat – 1/2 cup uncooked rice – 2 tbsp spearmint leaves, chopped – 2 tbsp parsley, chopped – Salt and pepper – 1 egg – 1 cup peas – oregano


– cayenne – Fresh cilantro for garnish


1.  Heat oil in a big pot over medium heat. Add onion, cook for about 5 minutes until tender. Then, add garlic and cook for one more minute. 2.  Pour in stock, water, and tomato sauce. Bring it to a boil, then lower the heat to a simmer. Add green beans and carrots.


3. Mix uncooked rice, spearmint leaves, parsley, salt, and pepper with the meat in a large bowl. Add a raw egg and blend. 4. Shape the mixture into 1-inch meatballs. Add them to the simmering soup one by one. Cover and let it simmer for 30 minutes.


6.  Towards the end, add peas, a pinch of oregano, salt, pepper, and a dash of cayenne to taste. 7.  Ladle the soup into bowls and garnish with chopped fresh cilantro.


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