Simplified Traditional Albondigas Soup

STARTERWIFE's Note:

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.

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 2 lbs hamburger
• 1 onion , chopped
• 1 cup rice
• 2 carrots
• ¼ teaspoon cilantro
• ¼ teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 quart canned beef broth (my favorite or homemade)

Directions:

1. Heat broth.
2. Mix hamburger with onion, rice, spices, salt, and pepper to taste.
3. Make into 1" meat balls.
4. Drop into boiling stew, add carrots.
5. Cover.
6. Simmer 1 hour.
7. Serve in bowl with warm corn chips on side. Oh my heaven!

Reviews

[berry271]

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.

[PanNan]

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.