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Albondigas Soup (Mexican Meatball Soup)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion
- 1 clove garlic
- 2 quarts chicken stock
- 1 quart water
- 1/2 cup tomato sauce
- 1/2 pound green beans
- 2 large carrots
- 1/3 cup white rice
- 1 pound ground beef
- 1/4 cup spearmint leaves
- 1/4 cup fresh parsley
- 1 1/2 teaspoons salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 large egg
- 1 1/2 cups frozen or fresh peas
- 1 teaspoon dried oregano
- 1 dash cayenne, optional
- 1/2 cup fresh cilantro
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Instructions
- Heat the oil in a large heavy-bottomed pot (5-quart) over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more.,Add the stock, water, and tomato sauce. Bring to a boil and reduce the heat to a simmer. Add the green beans and carrots.
- Mix the uncooked rice into the meat on a large bowl, along with the spearmint leaves and parsley, salt, and pepper. Mix in the raw egg.,Form mixture into 1-inch meatballs.,Simply Recipes / Elise Bauer
- Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour.,Add the peas towards the end of cooking. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.,Simply Recipes / Elise Bauer
- Ladle into bowls and garnish with chopped fresh cilantro.,Did you love the recipe? Give us some stars and leave a comment below!),Simply Recipes / Elise Bauer
Source
Original recipe: View Original
