Prep 1 hr
Cook 0 mins
In the back regions of New Mexico and Mexico, albondigas soup was a luxury, enjoyed when you had enough beef. Only a few vegetables were added to pot for flavor. It was mostly meatballs and beef broth. I thank my dear mom in law and her mom for teaching me. Although they are on the other side, I promise to keep the tradition alive.
- 2 lbs hamburger
- 1 onion, chopped
- 1 cup rice
- 2 carrots
- 1⁄4 teaspoon cilantro
- 1⁄4 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 quart canned beef broth (my favorite or homemade)
- Heat broth.
- Mix hamburger with onion, rice, spices, salt, and pepper to taste.
- Make into 1" meat balls.
- Drop into boiling stew, add carrots.
- Simmer 1 hour.
- Serve in bowl with warm corn chips on side. Oh my heaven!
Simple and yummy. It's been a while since I have made this, but I think I usually use uncooked instant rice, but cooked rice would probably work too.
This recipe is definitely simple and fairly quick to put together before the one hour simmer. I had trouble with the proportions, though. Two pounds of meat and 1 cup of rice absorbed nearly all the liquid, leaving moist rice/meatballs and no soup broth. I heated another 2 cups of broth and added before serving, but it wasn't flavored from the long simmer, of course. I also think it needs more seasoning - some heat and/or more of the cilantro and cumin. I added a spoon full of picante sauce before serving. With just a little tweaking, it is a very nice recipe.