Albondigas(Spanish)
Submitted by teresaann
Mexican meatball soup (albondigas) with pork-beef meatballs, raw rice inside, simmered with tomatoes, garlic, chili, yerba buena, and bread-cumin thickener, finished with carrots and peas.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minMix ground pork and beef with egg, raw brown rice, half an onion, and thyme, form into small balls, and simmer in boiling water for an hour (the rice cooks inside the meatballs).
Add chopped tomato, garlic, hot chili peppers, and the remaining onion, simmer 35 minutes, then stir in yerba buena sprigs for 10 minutes.
Soak French bread in broth until soft, blend with cumin, add to soup as thickener, then finish with sliced carrots and peas until vegetables are tender.
Serves four to six with layers of flavor in every bowl.
Chef Tips
- Raw rice inside meatballs cooks during simmering and adds texture
- Yerba buena (Mexican mint) adds authentic herbal flavor; substitute spearmint if needed
- Bread-cumin mixture thickens broth naturally without cornstarch
Ingredients
Directions
Mix pork, beef, egg, rice, ½ of onion, and tomio together; make into small balls.
Bring water to boil and add balls; simmer at low boil for 1 hour.
Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes.
Add yerba buena and simmer 10 minutes.
Soak French bread in small amount of soup broth until very soft.
Place in blender with comino; chop together; add to soup.
Next add carrots and peas; simmer until vegetables are tender.
Serve.
Comments