Hello, I am Laura. Today, we’re going to make albondigas (mexican meatball soup) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Albondigas (Mexican meatball soup) Recipe
Albondigas (Mexican meatball soup) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Albondigas (Mexican meatball soup) is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook albondigas (mexican meatball soup) using 16 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Albondigas (Mexican meatball soup):
- Get For the soup
- Get 1 Big Pot
- Get 2 lb Ground beef
- Get 7 Carrots
- Take 4 lb Yellow Potatoes
- Prepare 8 oz 2 cans of tomato sauce
- Get 3 zucchinis
- Get 1 clove of Garlic
- Get 3/4 cup finely chopped Mint Leaves
- Take 2 Eggs
- Prepare 1 tsp of salt
- Take 3/4 cup white rice
- Make ready 3/4 cup water
- Prepare 1 tbsp Knorr
- Prepare oil
- Prepare 3 corn on the cobs cut in half ( if wanted)
Steps to make Albondigas (Mexican meatball soup):
- First, grab a medium pot and boil the 3/4 cup of water. Once that’s boiled pour in the 3/4 cup of rice, and the Knorr. Mix well, if the water is all gone, the rice should still be a little under cooked. Leave that aside so it can cool.
- Chop you carrots and potatoes. The potatoes can be chopped up in 4 pieces ( if you would like them smaller, then do so).
- Grab a mixing bowl and put your, ground beef, salt, finely chopped mint leaves, eggs, and the white rice. Mix well together with your hands.
- Once you’ve mixed them together, start grabbing some of the mixture and roll it into a balls (as big as you want).
- Once you finish step 4. Grab your pot add some oil just enough to cover up the bottom. Add your garlic and let the oil bubble.
- Once the oil starts to bubble add the 2 cans of tomato sauce. Then add in water just half way of the pot. Let that boil for a bit.
- If you would like to add corn to this recipe, add it around the same time as the carrots and potatoes.
- Add in your carrots and potatoes ( if you cut your potatoes into smaller pieces, then add them in when you add your meat). Leave them to boil for about 5-10 minutes.
- Once the 5-10 minutes are up add in your meat. If there’s not enough water left, then add as much as you need.
- While your meat is cooking, start cutting up your zucchinis.
- Around 20 minutes or so, check on the soup. Grab a fork and check your potatoes. If the fork goes through the potatoes, add in the cut zucchinis.
- Go back to the soup in 10-15 mins. Check the zucchinis. Poke your fork through a zucchini , if it goes through then your soup is completely done.
So that’s going to wrap this up with this distinctive dish albondigas (mexican meatball soup) recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
