Albondigas Mexican Meatball Soup |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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We make this in the winter time a lot. Ingredients:
for meatballs |
1 1/2 lbs of ground beef |
1 tsp salt or to taste |
1/2 tsp pepper |
1/4-1/3 cup of uncooked rice |
1 egg |
remaining ingredients |
4-5 russet potatoes, peeled and cut in big pieces |
5 carrots, peeled and cut 1/2 in rounds |
1 tomato diced |
1 bay leaf |
1 mint leaf |
1/2 cup -3/4 cup tomato sauce |
salt to taste |
pepper to taste |
1 cup coursely chopped cabbage |
1/4 cup of rice |
water |
Directions:
1. In a stock pot, or soup pot fill with water about a little over halfways. salt water and bring to simmer. (I use a 6qt pot)(once all ingredients are in pot, adjust water level if needed)
2. In a bowl, add ground beef, rice, salt, pepper and egg. Roll into meatballs, whatever size you like, i usually make around 24 meatballs.
3. prep all veggies. once prepped add everything except cabbage to pot. Let simmer covered with gap until meat is cooked and potatoes and carrots are almost tender. about 30 mins. Taste for seasonings, and adjust if needed. add cabbage and 1/4 cup of rice and continue to cook for another 15-20 mins. Serve with hot corn tortillas!
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