Try to Cooking Mexican MeatBall Albondigas Soup

Albondigas soup is a conventional Mexican meatball soup (" albondigas" means "meatballs" in Spanish) that my mom has actually cooked for our household for more than 50 years. It is our version of home cooking.

A basic soup base is made with sautéed onions, garlic, broth, and tomatoes. Into the bubbling soup you drop meatballs made with hamburger or ground turkey and rice. The meat produces its own added broth for the soup. Carrots, green beans, and peas are likewise typically contributed to the soup.

What makes the taste of albondigas soup distinctive is the sliced mint in the meatballs.I as soon as complained to a Mexican chef about the lack of mint in his cookbook's albondigas soup recipe, and he took a look at me with surprise and spokened, "my mother puts mint in her albondigas!"

You can, naturally, avoid the mint, alternative with a little fresh oregano or some cilantro, however to me, the soup's not the exact same without it. You can likewise differ the veggies added, depending on what you have on hand and what's in season.

If fresh mint is not readily available, you can utilize a couple teaspoons of dried mint from herbal mint tea. You can also differ the veggies depending upon exactly what you have on hand. Spring peas in their pods instead of shucked peas, for instance. Or you might add some sliced fresh zucchini or corn. My mom frequently puts a couple extra tablespoons of sliced fresh mint directly into the soup. Do not hesitate to substitute ground turkey for the ground beef, we do it frequently.

Ingredients

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 big garlic clove, minced
• 3 quarts of chicken stock or beef stock OR water OR a mix of both (we normally utilize half stock half water as the meatballs will create their own stock) *.
• 1/2 cup of tomato sauce.
• 1/2 pound of string beans, strings and ends removed, cut into 1 inch pieces.
• 2 huge carrots, peeled and sliced.
• 1/3 cup of raw white rice.
• 1 pound hamburger.
• 1/4 cup of chopped fresh mint leaves.
• 1/4 cup of chopped parsley.
• 1 raw egg.
• 1 1/2 teaspoon salt.
• 1/4 teaspoon black pepper.
• A dash of cayenne (optional).
• 1 1/2 cup of frozen or fresh peas.
• 1 teaspoon of dried oregano, collapsed, or 1 Tbsp fresh sliced oregano.
• Salt and pepper.
• 1/2 cup chopped fresh cilantro.

* If utilizing ready stock, make certain to utilize gluten-free stock if you are cooking gluten-free.

Method

• Heat oil in big heavy-bottomed pot (5-qt) over medium heat. Add onion and cook up until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mix and tomato sauce. Give boil and reduce heat to simmer. Include carrots and string beans.
• Prepare the meatballs. Mix rice into meat, including mint leaves and parsley, salt and pepper. Mix in raw egg. Form mix into 1-inch meatballs.
• Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas to completion of the 1/2 hour. Add a couple of pinches of oregano and spray with salt and pepper, and a dash of cayenne, to taste.

Garnish with chopped fresh cilantro.

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