Mexican Albondigas (Meatball Soup)

Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Mexican Albondigas (Meatball Soup). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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 begin with this recipe, we have to prepare a few ingredients. You can cook Mexican Albondigas (Meatball Soup) using 12 ingredients and 6 steps. Here is how you cook it.

A favorite in my house and very filling!

Ingredients and spices that need to be Take to make Mexican Albondigas (Meatball Soup):

1. 2 lbs ground beef
2. 4 Russet potatoes (cubed)
3. 1 1/2 cup rice
4. 2-3 carrots (sliced)
5. 2 eggs
6. 1 oregano, salt & pepper
7. 1 garlic clove
8. 4 cups chicken stock
9. 4 cups water
10. 3-4 roma tomatos
11. 1 tbsp olive oil
12. 1 medium yellow onion (minced)

Steps to make to make Mexican Albondigas (Meatball Soup)

1. 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.
2. Now peel & cube your potatoes, dice your tomatoes, slice your carrots & mince your onion.
3. In a large pot put in your olive oil, tomatoes & onion. Cook until translucent.
4. 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.
5. 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.
6. Serve with warmed up corn tortillas & a little bit of lime juice (optional) & ENJOY!

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