Albondigas Mexican Meatball Soup (Print Version)

# Ingredients:

01 - 2 tablespoons extra virgin olive oil.
02 - 1 large onion, chopped.
03 - 1 garlic clove, minced.
04 - 2 quarts chicken or beef stock.
05 - 1 quart water.
06 - 1/2 cup tomato sauce.
07 - 1/2 pound green beans, trimmed and cut.
08 - 2 large carrots, sliced.
09 - 1/3 cup white rice.
10 - 1 pound ground beef.
11 - 1/4 cup fresh spearmint leaves.
12 - 1/4 cup fresh parsley.
13 - 1 1/2 teaspoons salt.
14 - 1/4 teaspoon black pepper.
15 - 1 large egg.
16 - 1 1/2 cups peas.
17 - 1 teaspoon dried oregano.
18 - Cayenne pepper to taste.
19 - 1/2 cup fresh cilantro.

# Instructions:

01 - Heat oil and cook onion until soft. Add garlic and cook one minute more.
02 - Pour in stock, water, tomato sauce. Add green beans and carrots. Bring to boil then reduce to simmer.
03 - Mix rice, beef, mint, parsley, salt, pepper and egg. Form into 1-inch balls.
04 - Add meatballs to simmering soup one by one. Cover and cook 30 minutes.
05 - Add peas, oregano, cayenne if using. Season with salt and pepper.
06 - Ladle into bowls and top with fresh cilantro.

# Notes:

01 - Use spearmint or yerba buena, not peppermint.
02 - Can vary vegetables based on availability.
03 - Dried mint tea can substitute for fresh mint.

Back