Prep 20 mins
Cook 30 mins
This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . .
- 1⁄2 cup chopped onion
- 1 clove garlic, minced
- 2 tablespoons cooking oil
- 4 cups water
- 2 (10 1/2 ounce) cans beef broth
- 1 (6 ounce) can tomato paste
- 2 medium potatoes, peeled & cubed
- 2 medium carrots, sliced
- 1 beaten egg
- 1⁄4 cup finely snipped cilantro or 1⁄4 cup parsley
- 1 teaspoon salt
- 1⁄2 teaspoon dried oregano, crushed
- 1⁄8 teaspoon pepper
- 1 lb ground beef
- 1⁄4 cup long grain rice, uncooked
- In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
- Stir in water, broth and tomato paste.
- Bring to a boil; add potatoes and carrots.
- Simmer 5 minutes.
- Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
- Add ground beef and rice and mix well.
- Form into 1-inch meatballs.
- Add, a few at a time, to the simmering soup.
- When all meatballs are added, bring soup back to boiling.
- Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.
Loved this tomato base albondigas! Simple tasting. I used 3 cloves of garlic and added 1 bay leaf.
I'm trying this right now, but don't see when you add the tomatoes...I see add the paste but not tomatoes.
My husband is Mexican, so I am always looking for great "home" food for him. He loved this recipe, said it was just like his moms. He suggested changing the meatballs for shrimp, so we'll try it later this week! Thanks for the great recipe!