How to make albondigas or Mexican meatball soup. This soup is rich in flavor and can be suited to your specific taste by adding your favorite veggies. I like to change it up and I go back and forth between adding wedges of cabbage, mini corn on the cob and potatoes. Just add what you like!! I think you will enjoy it!
2lbs of ground beef
2/3 C of rice
1 1/2 tbsp Chicken Knorr
*Combine all ingredients listed above and roll into uniform size meatballs.
Vegetable of your choice, examples:
Squash, potatoes, corn, cabbage, carrots.
4 tomatoes (halved)
1 small onion (halved)
1-2 Serrano Chiles
4 cloves of garlic
2-3 tbsp oil
1 15oz can of crushed tomatoes
Toast and caramelize ingredients (minus the can of tomatoes) listed above in a frying pan until they are semi charred and have great color to them.
Gather all these ingredients and place them in a blender along with the can of crushed tomatoes and blend. Add some Chicken Knorr to flavor.
Add this soup base to a stock pot along with a little bit of water to prevent the sauce from popping and making a mess.
Add rolled meatballs and veggies of your choice to the pot and proceed to fill the pot with water until you reach 1/2 an inch from top of pot.
Boil for 30-45 minutes or until all the rice in the meatballs is cooked through thoroughly. Add more Chicken Knorr to you liking.
Enjoy! Remember if the soup seems thick, just add some water to thin it out.
I am hungry now!