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Mexican Meatball Soup


Mexican Meatball soup  ( Albondigas )
1 pound lean ground beef
2 large eggs, beaten
2 cups rice, cooked
1 cup red bell pepper, diced
1/3 cup cilantro leaves, loosely packed and
2 cloves garlic, peeled and minced
½ teaspoon ground cumin
¼ teaspoon kosher salt
1/8 teaspoon black pepper
3 quarts beef or chicken broth
1 medium yellow onion, peeled and diced
2 medium carrots, peeled and diced
2 medium zucchini, diced
Salt and pepper to taste
1. Combine the beef, eggs, rice, bell
peppers, cilantro, garlic, cumin, salt
and pepper.
2. The mixture will be very soft. Form
into balls about 1 inch in diameter.
3. Heat the broth in a large pot until
4. Gently lower the meatballs, a few
at a time, into the broth. Bring to a
boil again.
5. Skim the foam off the surface.
6. Add the onion, carrots and zucchini.
Bring back to a boil and then reduce
to a simmer.
7. Simmer uncovered for 25 minutes,
until vegetables are tender.
8. Season to taste with salt and pepper.
Serve immediately.


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