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March 8, 2019

Albondigas (Mexican Meatball Soup)

Hearty Meatballs made from ground lean beef and rice; thick slices of selected fresh vegetables such as potatoes, carrots, onions, and an aromatic seasoned broth.
Alb√≥ndigas are thought to have originated as a Berber or Arab dish imported to Spain during the period of Muslim rule. Alb√≥ndigas, widely eaten in Spain, Mexico, and other Latin American countries, are usually made from ground beef, but they may also be made from veal, pork, poultry.








HOW TO MAKE ALBONDIGAS:

In a medium bowl, mix together the onion, rice, cilantro, meat, the spices, egg, mint, and bread crumbs. Using wet hands, shape the meat mixture into 20 - 22 meatballs. 


In a heavy large pot, add carrots, potatoes, vegetable stock, tomato paste, chiles, and diced tomatoes. Bring to boil. 
 Add meatballs to pot and simmer for 20 minutes, or until meatballs are cooked. Season with salt and pepper to taste. 






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ALBONDIGAS

Ingredients:  
Serves 4 
 1 tablespoon vegetable oil 
1  1/2 lbs. lean ground beef * * 
3 carrots, sliced into rounds 
2 - 3 medium potatoes, peeled & diced 
1 medium onion, diced 
1 egg 
1/4 C dry bread crumbs 
1/3 C uncooked long grain rice 
2 tablespoons fresh cilantro, chopped 
2 tablespoons tomato paste 
1 tsp salt 
1 tsp pepper 
1/2 cup fresh mint, finely chopped (optional) 
1/4 tsp Mexican oregano 
8 Cups Vegetable stock 
1 serrano chile, seeded & diced 
 1  14.5 oz can diced tomatoes 
  

Directions: 
  •  In a medium bowl, mix together the onion, rice,  cilantro, meat, the spices, egg, mint, and bread crumbs. 
  • Using wet hands, shape the meat mixture into  20 - 22 meatballs. 
  • In a heavy large pot, add carrots, potatoes, vegetable stock, tomato paste, chiles, and diced tomatoes. Bring to boil. 
  •  Add meatballs to pot and simmer for 20 minutes, or until meatballs are cooked. Season with salt and pepper to taste. 
  
**Albondigas meatballs can be ground turkey,  
 ground pork, or ground chicken. 
 Serve with bolillo rolls.  
  

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