Albondigas
Ready In: 1 hr 30 mins
Serves: 8
Ingredients
For meatballs
- 1 lb ground beef
- 1⁄2 onion, chopped
- 1⁄2 teaspoon of fresh mint, chopped
- 1 egg
- 3 tablespoons rice (uncooked)
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon pepper
- 1 pinch oregano
- 1⁄4 teaspoon garlic powder
- 1 teaspoon salt
For soup
- 1 1⁄2 onions, chopped
- 1 small bell pepper, chopped
- 3 stalks celery, sliced (including leaves)
- 2 carrots, sliced
- 8 cups water
- 1 (14 ounce) can chicken broth
- 1 (8 ounce) can tomato sauce
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 2 bay leaves
- 1 tablespoon salt
- 1⁄4 cup rice (uncooked)
- 1 tablespoon fresh cilantro, chopped
- 1 medium zucchini, sliced
Directions
- Mix together all the ingredients for the meatballs.
- Note: Although brown rice can be substituted for white rice, cooking times need to be longer.
- Form into small meatballs and set aside.
- Note: I use my two tablespoon Pampered Chef scoop to form uniform meatballs.
- In a large pot, combine all soup ingredients except zucchini and cilantro.
- Bring to a boil.
- Add meatballs slowly so stock remains boiling and meatballs do not stick together.
- Lower heat and simmer for 30 minutes, or until your rice is done.
- Add sliced zucchini and cilantro, simmering just until zucchini is tender.
- We like to eat this as a complete meal with a fresh loaf of bread.
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