Albondigas

"This spicy Mexican soup recipe came from a Los Angeles area newspaper some 30 years ago."
 
Albondigas created by Anonymous
Ready In:
1hr 30mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Donna Matthews
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  1. Anonymous
    Albondigas Created by Anonymous
  2. carole in orlando
    I didn't have fresh mint or cilantro so will review it again when I do make it with those ingredients. It took quite a bit of prep for me, but the flavor was very good. I will not add the rice until about 20 minutes before it is done because it got to mushy for me. As I said I will review this again after following the recipe to the letter. Very hearty and certainly a complete meal. Carole in Orlando
     
  3. tperez77
    Albondigas Created by tperez77
  4. tperez77
    This was the first albondigas I ever made, but I have eaten plenty. This one I must say came out very good. I added some homemade chorizo to the meatballs for a little added flavor.
     
  5. paljeep
    Yummie! I used El Pato tomato sauce instead of regular tomato sauce for a little more spice. Also, I used potatoes instead of zucchini. Very good recipe.
     
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