MEXICAN MEATBALL SOUP (ALBONDIGAS) This hearty Mexican version of beef stew will warm you up on a cold night! Ingredients: Soup ingredients: 1 Tablespoon olive oil 4 cloves garlic, minced 1/2 Cup roughly chopped yellow onion 1 1/3 Cups carrots (about1 large), cut into 1/2 inch slices 1 Cup potatoes, cut into 1/2 inch cubes 2 cans (8 ounces each) beef stock 1 can (8 ounces) tomato sauce 1/4 teaspoon cumin salt and pepper, to taste Meatball ingredients: 1/2 pound lean ground beef 1/2 pound bulk pork sausage (or sausage with casings removed) 1/3 Cup minced onion 1/4 Cup uncooked long grain rice 1/2 Cup minced fresh mint 1 Tablespoon dried oregano 1/2 teaspoon salt black ground pepper, to taste 1 egg Garnish ingredients: 1 lime, cut into 4 wedges sprig of fresh cilantro, finely chopped Directions: Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, sauté until the onions are translucent, about 1 minute. Stir in carrots and potatoes. Sauté over high heat to lightly brown, about 1 1/2 minutes. Add tomato sauce, beef stock and remaining ingredients. Season with salt and pepper to taste. Stir and simmer, covered, for 15 minutes. Meatball directions: In a large bowl, combine ground beef, pork, onion, rice, mint, oregano, salt, pepper and egg. Form mixture into 1 inch meatballs. Add the meatballs to the hot soup. Cover and simmer for an additional 20 minutes. Garnish each serving with a sprinkle of chopped cilantro and a lime wedge on the side. Serves 4. VARIATIONS: If desired, substitute sausage with Chorizo sausage with casings removed.
Posted on: Mon, 05 Jan 2015 23:18:00 +0000
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