Recipe of Super Quick Homemade Mexican Albondigas (Meatball Soup)

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mexican albondigas (meatball soup). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Mexican Albondigas (Meatball Soup) is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Mexican Albondigas (Meatball Soup) is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have mexican albondigas (meatball soup) using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mexican Albondigas (Meatball Soup):

1. Make ready 2 lbs ground beef
2. Make ready 4 Russet potatoes (cubed)
3. Prepare 1 1/2 cup rice
4. Prepare 2-3 carrots (sliced)
5. Get 2 eggs
6. Prepare 1 oregano, salt & pepper
7. Get 1 garlic clove
8. Make ready 4 cups chicken stock
9. Get 4 cups water
10. Get 3-4 roma tomatos
11. Get 1 tbsp olive oil
12. Prepare 1 medium yellow onion (minced)

Steps to make Mexican Albondigas (Meatball Soup):

1. In large mixing bowl combine ground beef, 1/2 cup rice, eggs, salt & pepper. Mix together with your hands. Then roll out medium size meatballs, setting them one by one onto wax paper. Once you have used up all the mixture, set aside.
2. Now peel & cube your potatoes, dice your tomatoes, slice your carrots & mince your onion.
3. In a large pot put in your olive oil, tomatoes & onion. Cook until translucent.
4. Now add chicken stock, water, potatoes, carrots, garlic clove & GENTLY place your meatballs in one by one. Cover pot & let it slowly boil for about an hour.
5. When the meatballs are fully cooked (you'll know because the rice will start to pop out of the meatballs & fluff up) & your veggies are tender, then add oregano & the other cup of rice. Cover again, place on low heat for 10 more mins or until rice is tender.
6. Serve with warmed up corn tortillas & a little bit of lime juice (optional) & ENJOY!

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