Meatballs are a sort of food that’s found all over the world. We can find them from Afghanistan to Sweden, to Romania and to Spain. While in America, most of us have probably enjoyed and become most familiar with Italian meatballs, we wanted to try something a little different: a Mexcian albondigas soup!
Albondigas is traditionally a Spanish or Latin American dish served as an appetizer with a tomato sauce. In Mexico, however, albondigas is served typically a soup served in a light broth and with vegetables. What really makes this meatball soup shine is its lightness from chopped mint and a depth from fresh oregano. Add some corn for a little sweetness. Keep reading below for this delicious soup…
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 3 quarts chicken stock
- 1/2 cup tomato sauce
- 1/2lb string beans, ends cut off and cut into 1″ pieces
- 2 large carrots, peeled and sliced
- 1/3 cup raw white rice
- 1/2lb ground beef
- 1/2lb ground pork
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped parsley
- 1 egg
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 1/2 cup frozen or fresh corn
- 1 tablespoon fresh chopped oregano
- salt and pepper to taste
- 1/2 cup chopped fresh cilantro
- Heat oil in a large pot over medium heat. Add onion and cook until tender (about 5 minutes). Add garlic and cook a minute more, or until fragrant. Add the stock and tomato sauce and bring to a boil. Reduce the heat to a simmer, then add the carrots or string beans.
- Mix together the rice and meat. Add in the mint leaves, parsley, salt and pepper. Mix in the egg, then form the mixture into 1″ meatballs.
- Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the corn after 20 minutes, then add oregano, and salt and pepper to taste. Serve hot with bread and garnish with cilantro.
Recipe adapted fromCooking Light