Total Time
50mins
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. . .

Ingredients Nutrition

Directions

  1. In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
  2. Stir in water, broth and tomato paste.
  3. Bring to a boil; add potatoes and carrots.
  4. Simmer 5 minutes.
  5. Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
  6. Add ground beef and rice and mix well.
  7. Form into 1-inch meatballs.
  8. Add, a few at a time, to the simmering soup.
  9. When all meatballs are added, bring soup back to boiling.
  10. Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.

Reviews

Most Helpful

Such a great recipe. My mom made this for us all the time as a child. I'm not sure if it's a Mexican regional thing but she always added hard boiled eggs to the inside of the albondigas. All you need is a small piece of egg inside and the egg white or yoke (depending on what part you stick inside) takes on the flavor of the broth- soo good.

rgitch November 07, 2016

Loved this tomato base albondigas! Simple tasting. I used 3 cloves of garlic and added 1 bay leaf.

Olay H. March 29, 2016

I'm trying this right now, but don't see when you add the tomatoes...I see add the paste but not tomatoes.

ohgloriaoh January 10, 2016

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