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Albondigas (Mexican Meatball Soup)
This traditional Mexican soup is a wonderful alternative to your standby soup preparations—and the tiny meatballs are an explosion of flavor. Serve a pot of this next to the grill at your next barbecue.
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Try hominy in place of white rice at the end for a traditional flair.
- 3 Tbsp. vegetable oil
- 1 onion (medium), chopped
- 2 stalks celery, chopped
- 2 Tbsp. minced garlic
- 1 1/2 tsp. dried oregano
- 1 tsp. ground coriander
- 2 bay leaves
- 2 carrots, diced
- 1 1/2 cup(s) green salsa (medium or hot)
- 8 cup(s) beef broth
- 2 cup(s) canned diced tomatoes
- 1 tsp. each salt and black pepper
- 1 cup(s) cooked long grain white rice
- 1/4 cup(s) Optional: fresh cilantro or parsley, chopped
- 1 lb. ground beef (lean 90%)
- 1/4 lb. ground pork or chorizo
- 1 egg, beaten
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup(s) cornmeal
- 3 Tbsp. cilantro, chopped or 1 Tbsp. dried oregano
- 1 tsp. ground cumin
- 1/2 cup(s) onion, minced
- Mix all meatball ingredients together in a large bowl. Form into 35 to 40 small meatballs (about the size of walnut). Set aside.
- Warm vegetable oil in a large stockpot over medium heat. When sizzling, add onions, celery and garlic. Sauté 4 to 5 minutes to soften onions, then add oregano, bay leaves and coriander and sauté for 1 minute longer.
- Add in carrots, salsa, broth, tomatoes, salt and pepper. Bring to a boil, then lower temperature and simmer for 10 minutes.
- Add meatballs into soup. Cover and simmer gently for 30 to 45 minutes or until meatballs are cooked through.
- Add cooked rice (also optional fresh cilantro, if using) and simmer 4 to 5 minutes, or until rice is heated through. Serve with a squeeze of lime.