After having the best albondigas of my life on vacation, I searched high and low to find a recipe similar. I suppose albondigas varies from place to place, cuz the recipes were so very different!! This one is the best one I've found, with changes to suit our tastes.
- 2 (14 ounce) cans chicken broth
- 2 (14 ounce) cans diced tomatoes
- 2 (6 ounce) cans tomato sauce
- 3 cups water
- 1⁄2 yellow onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 medium potatoes, diced
- 1 1⁄2 lbs lean ground beef
- 1⁄2 cup rice, uncooked
- 1⁄2 cup cilantro, chopped
- 2 -3 garlic cloves, minced
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon seasoning salt
- 1 egg
- 2 tablespoons ice water
- In a large pot combine broth, tomatoes, tomato sauce and water.
- Add vegetables.
- Bring to a boil.
- Meanwhile, combine remaining ingredients in large bowl.
- Mix thoroughly.
- Form into small meatballs.
- Add carefully to soup.
- Cook for 15-30 minutes until meatballs are cooked through.
This was fabulous! I did have a problem in that I got diced tomatoes with chiles by mistake instead of regular. For us that made it much too spicy (my fault). I wound up having to drain much of the liquid and adding broth to it just so we could eat it. But, that helped me discover a change I will make next time. At first I diluted with chicken broth, but when I had it for lunch the next day I used beef broth and it was much better. So next time I make this, not only will I be sure to use the right tomatoes, but I will use beef broth instead. And cilantro is a must here! I can't imagine it would have been good with mint, but then I am not a fan anyway. This recipe is a keeper!
okay it was put up to the taste test. this is the perfect recipe! i don't know what the comment below was all about. i mean cilantro gives this soup the perfect taste. i covered it after i added the meatballs and then cooked it on medium low for 35-40 minutes. (i had made the meatballs into 1 inch balls as well.i also liked that i didn't have to pre-cook the rice.) thanks again!
This was....different. I'm not sure about the flavor of the meatballs, but it may be my fault. I had no fresh coriander/cilantro so used a mixture of fresh parsley and fresh mint. (I've seen other recipes for this with mint) I think I may have used too much mint as it seemed overpowering. The flavor of the broth however was very nice. I will try this again and make sure I use the cilantro as I'm sure it will be much better. I will update my review when I make again. Thanks Charmie!