ALBONDIGAS

Albondigas

(mexican meatball soup)

INGREDIENTS

• 1 lb. ground beef

• 1 tsp black pepper

• 1/2 tsp salt

• 1/3 cup rice 

• 1 tsp all-purpose flour 

• 1 egg

• 6 cups of water

• Tomato bouillon (follow the recipe from your bouillon, mine calls for 1 tsp for every cup of water)  

• 1 white onion - chopped

• 3 Roma tomatoes - diced 

• 2 garlic cloves – minced 

• Russet potatoes - cubes

• Zucchini half-moons

• Carrots sliced 

• Green beans 

• Cilantro - chopped

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INSTRUCTIONS

1. Start by boiling 6 cups of water in a pot at medium heat. While the water is heating up, chop the onion, dice the tomato, minced your garlic, and set them aside.

2. Then in a bowl, mix the ground beef, black pepper, salt, rice, flour, and egg. Once it’s mixed well – make the meatballs, which are about 2 inches in diameter, and place them on parchment paper so they don’t stick. Usually, I make about 10-12 meatballs from a pound of ground beef. 

3. Once the water is boiling, carefully add the meatballs, chopped onion, diced tomatoes, and minced garlic. Add the tomato bouillon (follow the proportions suggested in the bouillon packaging, this will give the soup its flavoring). Let this cook for about 30 mins. 

4. While the meatballs cook, cut the zucchini in half-moons; peel and cut the potatoes in cubes; peel and slice the carrots (these are about ¼ of an inch thick), and clean the green beans by removing the ends and snapping the green beans in half.   

5. Add the carrots and potatoes to the pot. After ten minutes add the zucchini, and after another 10 mins add the green beans and chopped cilantro. Let this cook for 10-15 mins or until the potatoes and carrots are tender. 

6. Lastly, serve!

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